Intermediate

World Tour: Americas & Fire

Smoke, spice, and raw herbs from the Argentinian plains to the Mexican highlands.

Lessons (6)

1. 1. Argentina: Chimichurri

   The raw herb salsa that defines the Gaucho grill.

   MacerationIncision
   10 min
2. 2. Mexico: Salsa Verde

   The electric acidity of roasted tomatillos.

   RoastingBlistering
   25 min
3. 3. USA: Kansas City BBQ

   The thick, sweet, and smoky standard.

   ReductionInfusion
   45 min
4. 4. Mexican Salsa Macha

   Veracruz's smoky, nutty, and crispy chili oil.

   Oil InfusionToasting
   15 min
5. 5. Peruvian Aji Verde

   A creamy, spicy, and tangy green sauce packed with fresh cilantro, lime, and green chilies.

   BlendingEmulsificationDairy Stabilization
   10 min
6. 6. Argentine Salsa Criolla

   A colorful, crunchy vinegar relish of finely diced red onion, bell pepper, and tomato.

   Knife SkillsAcid PicklingMaceration
   10 min