This Uruguayan lamb was spit-roasted last Saturday at my house. After eight hours of slow cooking the result was very good. It was seasoned with some “chimichurri” a typical sauce that is made with garlic, parsley, oregano, salt, pepper, vinegar and olive oil; a few drops of beer once in a while also helped with the taste.
It was also a nice occasion to share with family and friends, all together around the embers, seduced by the tempting smell. A fresh quinoa salad with mint, a big green salad, homemade bread, some slow cooked “chaucha” potatoes and a red pepper antipasti where also part of this meal before we finished the celebration with a light biscuit with a lime vierge sauce.
Rodrigo Pacheco is a top-notch Ecuadorian chef who bases half his time in Quito and the other half in Banos, where he prepares meals made from fresh organic ingredients at Casa del Abuelo Art Hotel & Restaurant. He is also the executive chef at Cuisine Standard in Quito.
He has studied with some of the best, including Madrid Fusión in Spain, Alain Ducasse Formation in Paris, the Institut Paul Bocuse in Lyon, France, and the Instituto Inacap in Santiago, Chile among others.
He has done a Government Cultural Exchange in Canada and the Masters of Food and Wine tour of the world in Buenos Aires, Argentina,
representing Ecuador as an invited chef. Rodrigo was also a Culinary radio show host on Saberes y Sabores.
