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Tonight, Bella and I enjoyed our own version of parrillada.
I made it a bit more interesting by adding corn, pickled mushrooms and kimchi,
as well as peanut sauce, chimichurri, horseradish and rye bread.
Great ending to a lazy, well fed weekend.
Bon Appetit ! Life is Good !
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Parillada
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- Marinade meat’s overnight with granulated garlic, sriracha, dijon mustard and soy sauce
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- Just before grilling, season steak, chop and corn with sea salt
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- Parillada
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- Striploin, Morcilla, Pork Chop, Chorizo
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- Parillada
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ChefsOpinion 
I have eaten this in Chile, and I will never forget it. But it is not for everyday eating..
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Most day’s, Bente 🙂
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