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In this delivery we focus on the northwest of the country, but we also tell you about a peculiar Patagonian animal and close with a recipe shared by many provinces . Caparazones al rescoldo, super young goats and a Belgian stew with a very special meat: pass and serve.
The piche is the Patagonian variant of mulita and one of the smallest species of armadillo, with a total weight of 900 grams . However, its body is compact and its shell extremely hard and therefore it is the only armadillo that can go into hibernation . The habitat of the piche extends from Neuquén to Tierra del Fuego and it is along the entire Patagonian steppe, which is hunted for subsistence purposes .
The most typical forms of cooking of piche are to rescoldo (or embers), but like any game animal it is necessary to cure it a few hours before cooking. Once skinned, the piche is seasoned with assorted species and lots of garlic, and then be c olocado to the embers on the side of its shell.
Another common way of cooking this armadillo, which responds to an even more ancient custom , is that of some Mapuche communities: hot stones introduced into the dam . The most notable aspects of this method is that it allows the production of abundant broth from the fat and the juices themselves released by the meat . This mode offers a way to cook meat in your broth , without using containers, or at least an alternative to get meat cooking with more liquid.
To understand what charquinada is, you must first explain what charqui is: charqui is a type of dehydrated meat typical of the Andean and Southern regions of South America that has been used since pre-Columbian times to conserve meat for prolonged periods. Although initially the meat of charqui was yama, in modernity it was replaced by the vaccine . The method of preparation usually begins by cutting the meat into slices or strips as thin as possible, removing the fat and, as much as possible, blood. The prepared strips are hung in dry, ventilated and, above all, very sunny, until they have a texture similar to that of cardboard and even leather. Then, it is usually stored in containers between layers of common salt , sometimes adding pepper, paprika and dried chili peppers.
Within what subsistence in some very humble places allows, the most lustful way of eating the charqui is a la carbonada. This is similar to locro and has its origin in a Belgian dish called c arbonnade . Unlike this, in the Creole Carbonade , shelled corn is clearly identified, which is the essential food of those originating in Andean America. In Argentina, in gauchesca cuisine, carbonada carries canned foods, such as dry squash, dried tomato and, often, charqui.
The most typical way to eat this particular stew, is inside the bowl of the squash, accompanied by mazamorra and many previously boiled and sautéed vegetables.
The hobby in some provinces for goat meat is known. Neuquén, Mendoza, San Luis and Cordoba rank as the ones that consume this animal the most. On the cross, on the coals or in the clay oven the delicious meat of the young goat is ordinary currency. However, in some parts of these provinces, they have a habit of not letting the goat grow too much and eat it with just a few months of life.
It is understandable if some of these recipes cause stupor , but it is necessary to clarify that these gastronomic customs of our peoples were founded (and still endure) in need and hunger, often consistent with the sacrificed life in the Argentine fields.
Publication Date: 09/03/2021
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