A technique that provides perfume, improves texture and allows you to transform common cuts into delicious dishes: acid, fat, salt and aromatics that, well balanced, expand the universe of proteins to infinity
Laura Litvin
In Argentina, meat usually goes directly to the embers with hardly any salt. The barbecue—that almost sacred ritual—is a perfect mechanism that, most of the time, does not need anything else. The same thing happens with a steak round and round on the grill. But outside that territory there is another possible universe: that of the marinated.
