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Here, everything you have to know about Mendoza's classic flame goat. Where to eat it and how to prepare it.
Mendoza is not a region that stands out and attracts tourists only because of its gastronomy. Surely the landscape, with valleys and mountains, is its main attraction. However, all visitors return pipones and satisfied for having eaten more than good. And one of those classic dishes that try their own and others is the goat on 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. Lavalle and Malargüe serve the best flames you can try. For this reason, lavallins and malargüines constantly compete for who prepares it best. Because surely the skewer or the cross to make meals in the flame you have seen them holding a rib or a void, but you never saw a little boy hanging there.
In Lavalle there are classic restaurants, such as the Don Diaz Post, where you're going to burst from so much eating goat. It is that for a lump sum, a free goat is offered to everyone. While in Malargüe, in addition to having restaurants that offer it, they have the National Goat Festival, which brings together thousands of visitors every year who go in search of a piece of one of the most thousand flame goats that are cooked there. But that's not all, they also offer the classic “chivipan”, who surely imagine what it is.
Delicious, some diner will say. But more critically speaking, we must say that it is a flesh very soft and quite lean. This is explained because the goat of Lavalle, if is well farmed, eats balanced food and has little activity. As that the Malargüe goat eats mountain pastures and this also makes it healthy and nourishing of your meat. According to studies, it is naturally dietary and hypocaloric already which has a low content of saturated fats. The little one is a product of summer season: they are born in October and are bred in poultry with milk from goat. It is an animal of between 2 and 4 months weighing between 5 and 8 kilos. It is available from December to March.
The ingredients are quite obvious: goat and salt. Thereafter, each will be able to add seasonings such as garlic, rosemary, etc.
The fire is armed, with a high and strong flame, the skewer, the cross, the stake or whatever they want to call it, and the goat is strung with the side of the bone (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, to be patient. That is why it is recommended to start early and accompanied by a good red wine ( mendocine). 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 floor itself, and not on the barbecue. Cheers!
Publication Date: 23/10/2019
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