Meat, moles & barbecues

Meat, moles & barbecues

By
Paul Wilson
Contains
14 recipes
Published by
Hardie Grant Books
ISBN
9781742703992
Photographer
Chris Middleton

It would have been easy to simply list the great steak dishes of South America. However, I wanted to introduce you to the magical Mexican sauce, mole – as well as the techniques of barbecoa, brining and twice-cooking meat.

This chapter will also show you the way experts prepare many nuevo Latino dishes. There are also interesting rubs, marinades and condiments that will transform the simple barbecue or weekend roast and transport you to the aromatic markets of Oaxaca and the sun-kissed beaches of the Yucatán Peninsula. These poultry, meat and game recipes are designed for feasting, which is increasingly dominating the modern restaurant landscape, so fire up the barbecue, shake up the cocktails, chill the cerveza and enjoy my meat fiesta!

Featured Recipes in this Chapter

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