In Argentina, chimichurri comes in two colors, the customary green and red chimichurri. This one adds sweet and hot peppers, plus paprika.
How-To (DIY stuff)
Peruvian Grilled Deer Heart
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
Fire Roasted Salsa
This recipe shows you how to add flavor to your salsa by roasting the ingredients, either on a grill or in the oven.
Salmon Jerky
Salmon jerky is salmon candy taken farther, so it’s drier and keeps longer. Also works with large trout.
Grape Leaf Tamales
How to use grape leaves to wrap tamales. So far as I know this is not done in Mexico, but it could be in Baja, Mexico’s wine country.
Rau Ram, Southeast Asia’s Cilantro
How to grow and cook with rau ram, Persicaria odorata. It’s also called Vietnamese coriander or laksa leaf and is used like cilantro.
Cactus Salad, Ensalada de Nopales
Young paddles from the prickly pear cactus, de-spined and served as a fresh salad.
All About Purslane
Purslane is an edible weed eaten in many cultures. Called verdolagas in Mexico, purslane is tart, tasty and easy to grow. Here’s what to do with it.