Within the framework of Roast Day, Nelson Otarolaexpert griller who represented Neuquen In different national tournaments he referred to this very Argentine tradition. Among the competencies, the Federal of the Asado 2023 at the Obelisk and the first place in the General Roca Anniversary Cup in September. Cities like Justiniano Posse (Córdoba), Concordia (Entre Ríos) and Lights upamong others, witnessed his talent. In November he will participate in a grill tournament in One-Eyed Deer (Santa Fe).
Born in the Chilean city of Punta Arenas 50 years ago but in Argentina since he was 4has worked in gastronomy since 1989. His childhood in the countryside, where he has been cooking since he was 7 with his mother and grandmother, helped him gain practice and learn how to butcher meat, so that he could then stand out when the time came to light the fire and make a meat.
Related News
In dialogue with Better InformedOtarola clarified that “The strong ones are the lamb and the goat, in the area.” When choosing a preferred cut and what he feels is his strength, he had no hesitation in mentioning the steak eye “The little streaks of fat, it’s a cut that doesn’t fail. It can be a strip of barbecue too,” he added.
An issue that is not usually given importance is the fittings. To share at the table with his family, Otarola listed the classics. “A good mixed salad with tomato, lettuce and onion. Also, some roasted potatoes“, directly on the embers.
However, at the time of competeneeds to get out of the ordinary a little. “To accompany a beef cutI have done potatoes stuffed with sautéed vegetables with cheese and puree of them. When I had to make the garnish for the lambI made one Carrot and beet millefeuille cooked in butter with cream and a caper sauce”.
Otarola represented Neuquén in several national competitions
For beginners, the griller advised that they be encouraged to make mistakes. “If you don’t dare, it’s difficult. By making mistakes, one learns distances of meat with fire and temperatures”. Specifically on how to prepare a meat, he said it is important “a brine, salt water. Let there be no salt crusts, because it looks bad.” Finally, he said that the chimichurri should be put at the end. “I have seen them put it before and there is a risk of it burning,” he commented.
Roast Day was established in 2013 on social networks. It was thought on this date by spring weather and the proximity to the holiday Day of Respect for Cultural Diversity. It is about keeping alive the tradition of sharing the quintessential Argentine food with family and friends.
