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Mendoza is not a region that stands out and attracts tourists just for its gastronomy. Surely the landscape, with valleys and mountains, is its main attraction. However, all visitors come back and satisfied for having eaten more than good. And one of those classic dishes that taste their own and alien is the goat to the flame.
Although our province does not stand out for the livestock industry, goat production is growing in some areas. More precisely to the north and south of Mendoza. In Lavalle and Malargüe you can try the best chivitos on the flame you can try. That is why lavallinos and malargüinos constantly compete for who prepares it best. Because surely the skewer or the cross to make meals to the flame you will have seen them holding a rib or a vacuum, but you never saw a little boy hanging there.
In Lavalle there are classic restaurants, such as Don Díaz's Post , where you will directly burst from so much goat eating. It's just that for a lump-sum free goat is offered for everyone. While in Malargüe, in addition to having restaurants that offer it, they have the National Festival of the Goat , which summons thousands of visitors year by year looking for a piece of one of the more than a thousand flame goats that cook there. But that's not all, they also offer the classic “chivipan”, which surely imagine what it is.
Delicious, some diner will say. But more critically speaking, we must say that it is a very soft and rather lean meat . This is explained because Lavalle's goat, although it is a farmyard, eats balanced food and has little activity. While Malargüe's goat eats mountain pastures and this also does to the healthy and nutritious of his meat. According to studies, it is naturally dietary and hypocaloric as it is low in saturated fats. The chivito is a summer season product: they are born in October and are bred in corral with goat's milk. It is an animal between 2 and 4 months that weighs between 5 and 8 kilos. It is available from December to March.
The ingredients are quite obvious: goat and salt. Then each will be able to add seasonings such as garlic, rosemary, etc.
Fire is fired, with high and strong flame, place the skewer, cross, stake or whatever you want to call it, and strung the goat with the bone side (the open side) pointing to the fire. Leave it for about 2 hours and then turn it over and cook it for another hour. It's key not to rush it, be patient. That is why it is recommended to start early and accompanied by a good red wine ( mendocino ). In addition, it is important to use firewood (not coal) that is thin or medium, but not thick, as it will never produce the flame we need. Also, if possible, the ritual is complete if we do it on the ground itself, and not in the churrasquera. Cheers!
Publication Date: 23/10/2019
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