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Garden to Grill


Francis Mallmann’s latest cookbook ‘Green Fire’ puts garden-fresh fruits and vegetables to the mercy of the flame until they’re utterly irresistible.

Los Fuegos Cauliflower Dish
ARTICLE ORIGINALLY PUBLISHED IN FAENA JOURNAL ISSUE #48 • SPRING 2022

Beets are buried in fiery coals—a technique called rescoldo— then topped with housemade pistachio yogurt, crisp arugula, shallot vinaigrette and garlic chips. Hunks of wood-fired cabbage are stuffed with rice, wild mushrooms and slathered in sesame cream and roasted walnuts. Then there’s artichokes chargrilled to perfection with a sprinkling of sourdough breadcrumbs, toasted sesame seeds and a drizzle of preserved lemon, while fungi lovers swoon over a plate of wood-fired wild mushrooms, smoked ricotta and salsa verde. “

The most important thing for us is to source the best quality ingredients and choose the correct fire technique for each one,” says Sebastián Benítez, a protégé of Mallmann’s and executive chef of Los Fuegos. Benítez employs the traditional open-fire techniques that Mallmann popularized including a cast-iron grate set over hot coals, a wood-burning oven for roasting and baking, and an eight-foot iron dome encircling a blazing fire. “Our plant-based dishes are as delicious and substantial as a steak,” notes Benítez.

“As culinary paradigms continue to shift, Los Fuegos is adapting its menu by adding more and more vegetarian-vegan options.’

The restaurant’s weekend asados are an authentic way to sample both veggie-forward dishes and buttery cuts of grassfed beef like bife de lomo, vacío,entraña and bife de chorizo, all slow-roasted atop glowing embers. It’s also a memorable way for families to spend Mother’s and Father’s Day. “Coming together for a meal is an important part of Latin American culture,” Benítez says. “We strive to make it special, especially when you’re celebrating someone you love.”
 

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