The tradition of slowing roasting many different cuts of meat over a fire comes from the cattle farming countries such as Argentina and Uruguay, and has spread throughout South America. Start out with some chorizo sausage, grilled til crispy, then slice and serve with grainy mustard or chimichurri sauce. Follow the chorizo with some Patagonia-style steaks and grilled corn on the cob, and serve chimichurri potato salad on the side. Finish off the meal with grilled pineapple shortcakes with dulce de leche.
|Chorizo Sausages||Grilled Steaks||Grilled Corn on the Cob||Chimichurri Potato Salad|
|Grilled Pineapple Shortcakes|
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