The desert chefs who cook with the sun
[ad_1] Piercing rays of light beamed down on the Chilean village of Villaseca as Luisa Ogalde placed a pot filled with cabrito (young goat’s meat) in an angular, transparent-topped box and angled it in the direction of the mid-morning sun. The cabrito, she explained, would stew in that box for four hours, slowly transforming into […]
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