It’s fun to take out your aggression on a piece of meat. Watch as I stab a pork tenderloin, the Nicaraguan way. Lomo Pinchado is braised tenderloin in a citrus, worcestershire, red wine marinade.
Support My Channel on Patreon!
Follow my Instagram:
source
2 Comments
Leave a Reply
You must be logged in to post a comment.
the gallo pinto doesn't do that way….firs you fry the beans it has to be cooked three days before then make gallo pinto never make with beans freshly cooked👎
Para hacer gallo pinto Nicaraguans tiene que ser con arroz de un dia anterior y frijoles que no sean frescos para que tenga buen sabor…nunca con frijoles recien cocidos….sorry its my humble opinion…….esta es mi humilde opinion.
Looks delicious and not too difficult. Will have to try it. Gracias