Someone wrote: >I don't know if any of you have tried this. It is the Argentinian version of >american BBQ. The only difference is that the only seasoning is SALT. After >everything is cooked you could dress the meat with a very popular sauce (Salsa >Chimichurri). I love it. Every time I get together with my Argentinian >friends we get to do this. Have you been to El Rinconcito on Lamar (behind Blockbuster Music)? The chef/owner, Lalo Garland, is from South America. He makes a fantastic chimichurri sauce (really a salsa, all ingredients are chopped). He regularly has Peruvian nites and a for a single price you get two to three entrees, several authentically prepared vegetables (fried yucca comes to mind - yum), and desserts and wines. >There is a type of meat that you cook, it is called "Mollejas" and I know this >is the most expensive part of the beef down in Argentina but here it is the >cheapest. It is white and it looks like brains but they are not brains at all. >I don't know the name in english for this cut. Help. Mollejas should be barbequed and served with fajitas, and pico de gallo. They are called sweetbreads in english, but I don't know what they are (as far as what organ). Joe ||| (0 0) +-oOO----(_)-------+ ||| | [email removed] | (0 0) | Austin,Texas | +--------(_)---oOO+ | USA | | Jesus | +--------------oOO-+ | Loves You | |__|__| +-oOO-------------+ || || || || ooO Ooo ooO Ooo My opinions are those of my employer because I work for myself.
Austin, TX