A Lechon is a young pig between the ages of two and six weeks of life. This lechon is traditionally cooked whole in its entirety, often roasted either in a “grill” or an mud oven. It is usually prepared as a treat for special occasions, gatherings, birthdays, graduations, Christmas and on national festivals in various cuisines through South America and Central America.

Usually when someone chooses to cook a lechon they will buy an organic fed pig that was naturally fed on grass and corn and not from an industrial animal farm. Not only this is healthier but helps the local farm economy.

An average lechon weighs 8 to 10 kilos (or 18 to 22 Lbs.) and is cooked in a parrilla (Argentine barbecue) for a total of 4 to 5 hours.

Some people prefer to marinate the lechon the previous night with a lot of lemon juice, garlics, parsley and cayenne pepper. By noon the next day it’s ready to be cooked! Contrary to what is done with Chivitos or Lamb, the lechon is located on the grill with it’s leather facing the fire coals. Also a very important tip is that the lechon should be flat and shouldn’t start to “curve” throughout those hours – therefore the front and back legs should be snapped out and then down.

The parrilla should be pulled up and furthest from the heat and the cooking time should be slow and constant. It is said that you should be able to put your hand in the heat for about 10 seconds to know that it the right temperature. The skin of the lechon should be golden and crispy when it’s well cooked and ready to be served.

The calculated cooking time is two hours and a half per side – but it’s usually turned around at the two hour mark to then be turned back for the last half-hour. Then the meat should be so tender that it should be easily torn off the bone!

This traditional dish is usually served with “Ensalada Rusa” which is a potato salad, with peas, chopped boiled carrots and mayonaise or “Ensalada Mixta” which is lettuce, tomato, onions and lemon with olive oil.

As quinoa blossom mostly at higher elevation, they are well-matched and embellish the renowned terraced fields which originated in the primeval South American cities of Machu Picchu.

Quinoa is well suited for people living at higher-elevation and oxygen deficient regions of the Andes as it has medicinal properties and is rich in iron content.

Because quinoa does not contain gluten it can be easily digested just like wheat.  Earlier when European settlers came to South America, quinoa cuisine was alien to them; it is only recently they have discovered this unknown treasure.  The cuisine is now a rage in most elegant restaurants in South America and can be found in their menus without fail.  Chefs are also busy in founding various novel ways to include quinoa into newly discovered recipes.

Where Quinoa can be found?

Quinoa is mostly available in health food stores, but now-a-days regular grocery stores have also started keeping the same.  In all probability quinoa can be found along with rice and couscous or in the sections of cereal or bulk foods or else in the Latin speciality food category.

How Quinoa is cooked?

Quinoa is prepared just like rice is prepared: boil them in water until they become softer and fibrous and when they absorb the water. (The idyllic measure is 2 parts liquid to 1 part quinoa).  To make it tasty chicken broth or other seasonings can be flavoured in the water.  Just like rice pudding, a number of sweetened versions of cooked quinoa can be found.  Quinoa seeds are often rinsed in an effort to eliminate the bitter coating which preserves it from being eaten by birds.  No doubt a majority of quinoa available today has already been rinsed, but it will be in fitness of things to rinse the uncooked grains as well in water by rubbing it for a minute or two in between your fingers, till the water runs clear.

It is traditionally cooked a bain-marie with caramel on the lower layer (which becomes the upper layer when it is served).

Once the cooking is finished, the mould is inverted so as to leave the upper side of the crème caramel covered with caramel. You can also try the powdered crème caramel whose preparation is very similar to that of the jelly.

In Argentina and neighboring countries, crème caramel is generally served with dulce de leche; however, some other people prefer whipped cream. There exist a third option which is a combination of both, dulce de leche and whipped cream separately served in the same plate.