MENU
component-ddb-728x90-v1-01-desktop

Out of the Blue food showcases Peruvian flavor

Out of the Blue's Beer Chorizo with Chimuchurri sandwich that chef Santiago Vargas cooked up on News 13's Carolina Kitchen. (Photo credit: WLOS staff)

Santiago Vargas came to the U.S. eight years ago, settling in New York.

But it was his move to Asheville two years ago to open a food truck that brought his delicious flavor from Peru to Western North Carolina.

Vargas was overjoyed last week when both his traditional and specialty chicken wings took two 1st place prizes in the judges' competition of the Asheville Wing War.

Now, the Peruvian sets his sights on the Asheville Food Truck Showdown this Saturday, March 25 at the WNC Ag Center.

Vargas visits the News 13 studio for the last in a special series of Carolina Kitchen segments to make his delicious Beer Chorizo with Chimichurri sandwich. Make your own at home with the recipe below!

Try out some of Vargas's dishes by finding the truck on the Out of the Blue Peruvian Fusion Facebook page.


Chimichurri Sauce

Ingredients
1 bunch of fresh Italian parsley
1.5 Tablespoons oregano,
8 cloves of garlic, peeled
2 fresh lime juice
2 Tablespoons red wine vinegar
¼ tsp sea salt
¼ tsp Ground black pepper
¼ tsp Red pepper flakes
1/2 cup of ExtraVirgin olive oil

Procedure
Chop well the parsley and garlic.
Add all ingredients except the olive oil into the bowl.
Let sit for 30 mins, then put the oil into the bowl!
Mix with the spatula and cover everything in the container


Beer Chorizo

Ingredients
2 cups local beer preference Amber or Pale Ale
2 cloves of Garlic
1 bay leaf
1 tablespoons oregano
1 tablespoons Rosemary
1/2 teaspoon ground blackpepper
1 tablespoons wine vinegar
2 tablespoons paste of Aji Panca or powder!!
1 pinch of cumin

Procedure
Boil all together about 30 min slow temperature
Then you can add to your grill or flat grill (for a quick sear)
Put inside a toasted bun, top with chimichurri sauce and enjoy!

Trending

LOADING