A collection of Alberto's culinary creations.
(click on the photos to enlarge) -- If you don't know what Tacu Tacu is go to the Frejolitos Negros (Black Beans) entry.
Saturday, August 17, 2013
Smoked duck (pato a la brasa), cooked in the Big Green Egg, 500F for 20 min for crispy skin, then smoke at 250F, but do not overcook.
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