The roast is eaten in a thousand ways. Today, we present you a very particular way that comes from the north of Cordoba: the barbecue of well.
The Near Aromas Project, of the group Tales en Boca, brings us closer to traditional and regionalrecipes. And what food is more Argentine and traditional than the asado? However, this is the way we are the Cordoba people, we put one more twist on everything. In the department of San Justo, in the community of La Paquita, we eat the Wellroast . A whole ritual revolves around this event. It's just, as we know, roast is more than just a meal. It's like a mass, a gathering that has as its protagonist on the grill, but that means much more than getting together to eat.
In this case, to prepare the so-called roast well, we must follow some recommendations. We bring you closer to the recipe, and we add a couple of tips:
Genoveva tells, in the recipe book Aromas Nearby, that “the cow's head is very rich, has a lot to take out: the tongue, the jaws, the brains”.
We also offer you a recipe of chimichurri to accompany this delicious roast of well. Click here. Another recipe cordobesaza.
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