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August 25, 2014

The Meat Prophet of Peru

Soon out comes a bowl of lardo, a soft mound of cured pork fat, which we scoop on to crackers.

Next come chorizos, one of ají amarillo with huacatay, classic Peruvian flavors, and another made with maple syrup. Then sliders made with 30 day aged beef and topped with gruyere. Ten minutes later Garibaldi wheels out a stand with a wooden bowl with a pile of chopped beef. He cracks open an egg and starts mixing this crude tartar tableside with onion, chives, and salt. An assistant of his scoops out servings into our hands right from the bowl.

| Roads & Kingdoms

Posted by gerardvanderleun at August 25, 2014 7:35 AM. This is an entry on the sideblog of American Digest: Check it out.

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Posted by: ghostsniper at August 25, 2014 6:59 PM

Posted by: Jack at August 26, 2014 6:17 AM

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