Skip Nav


Sweetbreads don't have to be battered and fried, like they're so often served in the states. Manuel's sweetbreads were some of the best I'd ever eaten, and I learned that they were simply tenderized in salt, pepper, olive oil, and lime juice the night before, then grilled to succulent perfection.

Source: Shawn O'Connor

Read More ArgentineBarbecueGrillingSouth AmericanCooking TipsParty PlanningCooking BasicsSummer
Looking for the perfect gift this holiday season? Order our POPSUGAR Must Have box now >>