ESTOMAGUILLO AL PALO (AL KANKA)
A true classic, I'd say. That cut of meat that grandparents handle with such skill. Next time, I'd choose a larger, heavier cut, a few kilos more. To give it a longer cooking time and perhaps with the heat a little lower.
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......................................... Always seasoning with Sal el Río, a salt from southern Chile, treated with pure water from the San Pedro River.
Here are their social media links:
https://www.instagram.com/salelrio/?h...
/ salelrio
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I got the meat in my videos and others from:
Los Baguales Valdivia
https://instagram.com/losbagualesvald...
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At Café Laguino, with my code "UNVIAJEROJOVEN2020" you'll get a great discount! Don't miss out!
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The beer I drink in my videos is from my friends at
Cervecero de Garage
https://instagram.com/cervecerodegara...
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I'm not an expert, but I aim to improve every day. Cooking is a pleasure, and I'll always do it with love, giving it my best so that everything I make is high-quality and delicious!
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If you need travel information, you can find it on my blog:
https://www.unviajerojoven.com/
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My social media:
Instagram: / un.viajero.. .
Facebook: / wilsonbravod. .
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I recorded this video with:
iPhone 11 Pro Max in HD 60FPS
GoPro Hero 8 Black
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