Pork, Pork, and More Pork: Bondiola Argentina
This meaty mix was an ideal platform for the sharp, spicy, garlic/herb flavor of the chimichurri and the sweeter, crisper salad-like “sauce” of salsa criolla.
This meaty mix was an ideal platform for the sharp, spicy, garlic/herb flavor of the chimichurri and the sweeter, crisper salad-like “sauce” of salsa criolla.
The word chimichurri refers to a South American sauce used in sandwiches and on grilled meats. Popular in Argentina, it is made from parsley, garlic, olive oil, red wine vinegar, and a little dried...
Greeting sandwich fans, it’s the first of September and we’ve got three new sandwiches to cover on the Tribunal this month. They run the gamut this month, from a Depression-era snack to an overstuffed...
A funny thing happened this month while I was working on my post about Choripán. I happened to look again at the screencap from this month’s section of The List and notice something I hadn’t before....
You may in fact be getting bored of me talking about how great South American sandwiches are. I advise that you keep that to yourself for a moment. You might learn something. Choripán as a...
Medical science has a thing or three (or ten, or thirty) to say about the best and worst things for a hangover. Toast and water. Bananas. Soup. Freakin’ quinoa. What you don’t need, says science, are...
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