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)
A recipe for anticuchos de corazon, a Peruvian street snack of marinated heart, skewered and grilled. Beef, deer or lamb hearts all work.
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 is salmon candy taken farther, so it’s drier and keeps longer. Also works with large trout.
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.
How to grow and cook with rau ram, Persicaria odorata. It’s also called Vietnamese coriander or laksa leaf and is used like cilantro.
Young paddles from the prickly pear cactus, de-spined and served as a fresh salad.
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.