Pablo Rivero, owner of the Michelin-starred Don Julio restaurant, shares his unique approach to grilling sweetbreads, emphasizing technique for achieving the perfect texture.
Pablo Rivero, the owner of Don Julio, Argentina's only Michelin-starred parrilla, discusses the art of grilling sweetbreads, which he describes as ideally crisp on the outside and smooth on the inside. Achieving this perfect balance requires a combination of long and short cooking times, a technique that both elevates the dish and brings out the natural flavors.
Historically, parts of the animal like sweetbreads and chinchulines were considered offcuts and were seldom chosen by diners. However, the perception has shifted over the years, leading these once-overlooked cuts to occupy a respected position in both family barbecues and upscale restaurants. Despite warnings from nutritionists due to their high-fat content, sweetbreads have secured a spot as a delicacy, enjoyed occasionally rather than as a staple.
Rivero's insights highlight not only the technical skill required to perfect these dishes but also the broader cultural context in which they have gained popularity. The continued appreciation for sweetbreads reflects Argentina’s rich culinary heritage, showcasing a transformation in consumer taste that embraces diverse cuts of meat as gastronomical delights.
