Inā loaʻa kekahi mea i mahalo ʻia ma Argentina - ma kahi o ka pôpeku a me ka World Cup hope loa e hōʻoia ai - he barbecue. Ma ka liʻiliʻi loa gastronomically. Me he mea lā he cliché hoʻohaʻahaʻa - e like me ka tango, dulce de leche a i ʻole ka hoa - e pili ana i kā lākou mau kuʻuna a me nā kuʻuna, akā hoʻomaikaʻi kēia kūlanakauhale i kahi mea ʻoi aku ma mua o ke ʻano o kāna meaʻai kaulana: ka ʻiʻo a me ke ahi. "Ua kākau ʻia ʻo Asado i kā mākou moʻomeheu ma ke ʻano he ʻāpana o kā mākou i hoʻomaka ai i ka wā i hoʻōki ai mākou i ka poʻe o nā ʻano like ʻole i hōʻuluʻulu ʻia ma kahi ʻāina me ka ʻole o ka palena ʻole a hoʻomaka e lilo i mea hou: ʻo ʻAmelika," wehewehe ʻo Ricardo Alfonsín, ʻelele o Argentina ma Sepania. .
Ke keiki a ka Pelekikena Raúl Alfonsín, ua ʻae kēia diplomat iā ABC ʻo ka barbecue "ʻaʻole ia he barbecue maʻalahi e like me nā kiʻiʻoniʻoni Hollywood." He "rite" ia i aʻo ʻia mai kēlā hanauna i kēia hanauna ma ke ʻano he "ʻano o ka hoʻomaka ʻana i ka Argentineness."
A ʻo ke kumu o ka barbecue mai ka gauchos - nā kāne nomadic i hoʻolaʻa ʻia i ka hana holoholona i nā kenekulia XNUMX a me XNUMX - nāna i hoʻohana i ke ahi e kuke i ka ʻiʻo a lākou e ʻai ai i ko lākou huakaʻi ma nā pampas. ʻOiai i ka hoʻomaka ʻana he kumu kumu ia no ka ʻai ʻana, liʻiliʻi liʻiliʻi kēia ʻano o ka hoʻomākaukau ʻana i ka ʻiʻo i hoʻopaʻa ʻia mai ke kuaʻāina a hiki i nā kūlanakauhale me ka hoʻonui ʻia ʻana o nā grills a lilo i mea ʻoi aku ma mua o ke ʻano kuke: "ʻAʻole ia e pili ana iā ʻoe. pono e noho i lalo a ʻai i ka ʻiʻo, ʻaʻole pono e hana wale. ʻAʻole ia he barbecue me ka ʻole o ka poʻe a mākou e ʻai pū ai a me nā mea a pau e hui hou ai," wahi a Alfonsín.
Ma kēia ʻano, hoʻomanaʻo ka ʻelele Argentine ma Sepania a me Andorra i kekahi o ka 'Coplas del payador i hoʻomaʻau ʻia' i mele ʻo Atahualpa Yupanqui: «Me ka ʻae ʻia ma o ka dentrar / ʻOiai ʻaʻole wau i kono ʻia / Akā i kaʻu uku, he asao / ʻAʻole ia. ʻaʻohe kanaka a no nā kānaka a pau. Ma nā huaʻōlelo liʻiliʻi, ua hōʻuluʻulu kēia hui i ka mea no Alfonsín ka mea mua e wehewehe ʻia e pili ana i ka barbecue: "ʻAʻole ia he ʻai wale nō, akā he hanana hui pū kekahi, kahi mea a mākou e hana mau ai."
Nā alakaʻi i ka Pampa Pampas Argentine
ʻO kēia kāu e hoʻomākaukau ai no ka barbecue Argentine
No ka barbecue e hoʻokō i nā mea i manaʻo ʻia, he mea nui ka ʻiʻo i hoʻohana ʻia - a lawe ʻia i Sepania e nā brand premium e like me Pampeana - he ʻano maikaʻi loa a ʻo ia ka mea a ka ʻelele i kaena ai ma kona home ponoʻī me ke kōkua o ka haku grill Javier Brichetto. "ʻO ia kekahi o nā ʻiʻo maikaʻi loa o ka honua a ʻoi loa ka hoʻomau ʻana e like me ka hānai ʻana ma nā kula ākea," wahi āna. ʻO ka chef a me ka mea nona ka Piantao, me ʻelua mau hale ʻaina ma Madrid, lawelawe i kekahi o kēlā mau ʻoki pipi āna e lawe ai i ka grill. Pehea e wehewehe pono ai i kēia, ʻo ia nā ʻāpana ʻiʻo nui i hoʻomoʻa mau ʻia, i hoʻomoʻa ʻia me ka paʻakai a me ka pepa a hiki ke hoʻolāʻau ʻia me nā mea kanu like ʻole, me ka thyme a me ka oregano.
No ka loaʻa ʻana o ka wahi kūpono o ka ʻiʻo, i loko o ka ʻai ʻana i ka home, pono ia ma waena o hoʻokahi a ʻelua mau hola ma muli o ke ʻano a me ka mānoanoa o ka ʻoki. ʻO ka hoʻā wale ʻana i ke ahi he liturgy iā ia iho. Pono e hana ʻia ka hoʻomākaukau ʻana ma luna o kahi pahu - ʻoi aku ka ʻike ʻole ʻia - kahi i lawe ʻia ma luna o nā lāʻau wahie e hoʻohālikelike ai i kona ʻala me ka huahana nui. He mea nui ia e kau ʻia nā ʻāpana ʻoi loa o ka vacuum ma nā ʻaoʻao o ka grill i ʻole e hiki pololei ka wela iā lākou a ʻaʻole lākou e ʻeha i ka overcooking.
Ma luna aʻe, ʻo Javier Brichetto, Piantao grill master, i ka wā hoʻomana o kahi barbecue Argentine. Ma luna aʻe o kēia mau laina, ʻo kekahi o nā ʻoki kālā i lawe ʻia e ka hui Pampeana i Sepania mai ka Pampa Argentine. Ma ka ʻaoʻao ʻākau, kekahi o nā mea hoʻokani pila o kahi barbecue kuʻuna ma ka hale o Ricardo Alfonsín Pampeana/A.Delgado
ʻO ka churrasco, ka ʻōpala ʻōpala, ka ʻōpala, ka maka o ka steak, ka chorizo steak, ka puʻu a i ʻole nā ʻōpū e hōʻea i ka papaʻaina ma mua o kahi kīʻaha - ka mea like me kahi mea ʻai nui - me ka paʻakai, sausages, nā mea kanu i hoʻōla ʻia. a me nā empanadas Creole e hele pū ana, no ka laʻana, ka waina Torrontés keʻokeʻo. A laila hele mai nā mea ʻono e like me Creole chorizo a me nā berena ʻono i hoʻomaʻamaʻa ʻia i ka lele, hoʻoheheʻe wela, me nā lemona i kāwili ʻia ma ka pahu hoʻokahi.
I ka wā i loaʻa ai ka wahi kūpono o ka ʻōpala - hōʻailona ʻia ma waho akā he ʻono a ʻulaʻula i loko - hiki ke hāʻawi wale ʻia ma kahi pā i hui pū ʻia me ka chimichurri sauce, ka ʻuala, ka pepa, nā aniani a me nā salakeke. A aia kekahi mau mea hoʻopaneʻe e like me ka 'pollito' –moa i hoʻomoʻa ʻia–. Ma hope iho, e leʻaleʻa wale ʻoe i ka hui pū ʻana o ka ʻono o nā ʻiʻo, ka ʻala o ka lāʻau a me nā nuances i hāʻawi ʻia e nā mea kanu ʻala. A no kekahi o kāna mau waina ʻulaʻula i mahalo ʻia e like me nā hua waina Malbec hoʻokahi.
A, e like me kā Ricardo Alfonsín e hoʻomanaʻo nei, ʻoi aku ma mua o 10.000 kilomita mai kona ʻāina hānau, ʻo ka barbecue kekahi "he ala e hoʻi ai i ka home a lawe mai paha i nā wahi a mākou e noho ai. Halawai hou mākou, ma ʻaneʻi a ma ʻaneʻi paha, e kamaʻilio ana e pili ana i ka mamao e pili ana i kahi grill a hoʻomākaukau mākou i ke ahi.
