No Sunday Asado in Argentina would be complete without salsa criolla, the national sauce, alongside chimichurri, that is served at traditional Argentine barbecues across the country. Francis’s version calls for a fresh medley of chopped onions, colorful bell peppers, tomatoes, red onions, and spring onions drenched in acidic red wine vinegar.
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Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef. In his YesChef class, the James Beard award-winning author for Seven Fires and Chef’s Table star brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master his Argentine-style barbecue. Francis shares the core techniques and principles of his primal live-fire cookery, all of which can be recreated at home, while also teaching his most recent culinary endeavors in vegetable-forward cooking. Learn how to blacken, bake, fry, hang, sear, season, and grill over 40 signature recipes including eight ways how to cook potatoes, empanadas, roasted chicken, the perfect steak with chimichurri sauce, and dulce de leche crepes. Join Francis Mallmann At The Edge of Uncertainty in Patagonia as he teaches you how to cook with joy, intuition, and optimism.
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