Mojo colorado is a classic red chile sauce from Spain’s Canary Islands. Great on smashed potatoes, it’s also wonderful as an accompaniment to anything you cook on the grill—meat, fish, or veggies. Ingredients For the mojo colorado: 1 red bell pepper 2 tablespoons pimentón 1 small, fresh, hot red chile, stemmed, seeded, and roughly chopped […]
My twist on this now-classic dish is to serve it with dukkah, a little-known nut-and-spice blend that’s Egyptian in origin but has been wildly popularized half a world away in Australia. Dukkah is wonderful on vegetables, but you can use it to make compound butter or as a sandwich spread, to add zest to a […]
This vibrant salad, which features several of Chile’s iconic ingredients, is a great companion to barbecued meats. Stir in cooked pasta (shells or rotini), and it can serve as a colorful and healthful main course. Ingredients For the salad: 1 pound grape or cherry tomatoes, red, yellow, or a mix, halved 3 ears of cooked […]
Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated for several hours, then quickly grilled (preferably to medium-rare for maximum tenderness). Before serving, anoint it with additional fresh-pressed olive oil—Mother Nature’s perfect sauce. Pour a Chilean Cabernet Sauvignon. Ingredients […]
