BARBECUE & BALUT
I was at the Merida food market this morning. I lifted a dripping deep fried pork kastakan-packed taco to my mouth.
An eyeball fell out.
Thank you for reading Out of the Oven. If you upgrade for the whole experience, and pay $5 a month or $50 a year, you will receive at least weekly publications and news, as well as menus, recipes, videos of me cooking, and full access to archives. Continue reading for my first experience trying Balut, a recipe for My Variation on Classic Remoulade Sauce, New Orleans Ravigote Dressing and more.