There are many places in the world where barbecue is uniquely tasty. Moreover, in each country, the cooking method has its own characteristics.
Buenos Aires, Argentina: by Assador
Assador in this country is called a special person in restaurants who only cooks meat on coals. He kindles them himself, monitors the temperature - in general, he hardly leaves the firebox. One of the most popular restaurants in the Argentine capital is “La Cabrera” - beef rolls with garlic seasoning, chicken rolls with rum or citrus flavors are prepared here.
People from all over Argentina come to taste this delicacy. And there are traditionally a lot of tourists from other countries.
Very close to Argentina, and shish kebabs are prepared here in a completely different way. All parts of the animal are used: you can taste shish kebabs from entrails, liver and, of course, tenderloins. Everything is cooked on natural wood and open grates right next to the tables.
So, for example, they do in a restaurant "Mercado del Puerto", this place is famous for its kebabs throughout South America.
Florence, Italy: onions required
The Florentine kebab is called bistecca alla fiorentina. Whole excursions of tourists lead to taste it. It is cooked over very hot coals, so the process requires a second attention from the cook. Usually, onion sauce is served with a kebab. It slightly sour and gives the meat a special piquancy.
Ubud, Bali, Indonesia: condiments and rice
Here kebabs are cooked over special pits. Usually the owner of the restaurant is engaged in this sacred rite. Rice and green beans are added to pork. All this is flavored with a mixture of spices, where ginger predominates.
You May Also Like
Yerke, Jamaica: spice matters
The meat is marinated with a mixture of hot peppers, literally hot, and all kinds of spices. Citrus juice is added to the marinade. Not everyone can withstand such a sharpness. But lovers of such shish kebab idolize. It is served under various sauces, which are also clearly not bland.
Satai, Thailand: you can't live without coconut
Any meat can be chosen. But the marinade of such a kebab is traditional: it is based on coconut milk. This makes the flavor of the dish very distinctive, slightly sweet. Peanut butter is added to the sauce. The meat is very satisfying. One portion is enough for a tourist for a long time.
Kakheti, Georgia: a tradition of taste
Of course, you can't do without the Kakhetian barbecue. The basis for everything is meat. Moreover, it is not always mutton. Pork neck is often used. Meat for Kakhetian barbecue is not pickled! Only it should be paired, fresh, from a young animal. The pieces are evenly distributed over the skewers and fried over coals, not over an open fire.
Of course, there are many good recipes to be found in other countries as well. Each locality prides itself on its own recipe. You just need to properly cook the meat and season it with spices.
