It's been awhile and I thought it was time for another steak photo on here. Last night we enjoyed a remarkable asado a la cruz--ribs slow cooked for 3 hours over coals by Facundo, who is a master of his craft.
Asado a la Cruz
It's been awhile and I thought it was time for another steak photo on here. Last night we enjoyed a remarkable asado a la cruz--ribs slow cooked for 3 hours over coals by Facundo, who is a master of his craft.
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Thanks for visiting this blog. I'm an American living in Buenos Aires since Feb. 2008 but I also lived here in 1993, 1999 and 2000. If you think I've misrepresented something, please leave a comment [hablo castellano]. I don't update this site much anymore but please visit my personal site. I still take pictures like crazy.
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3 comments:
Ohhh that looks good. Is that quebracho rojo wood?
If humans are evolving toward vegetarianism, Argentina will surely be the last bastion of barbarian carnivorousness!
Up next, I'd love to see a portrait of Morcillas and that web-like neck vein, what are they called? Mollejas?
Jesse, here's your morcilla:
http://www.thomaslockehobbs.com/2008/12/asado-morcilla-salad-i-went-little.html
Marc - I'll ask facu.
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