Mollejas

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The caviar of the grill. Sweetbreads are grilled low and slow until the texture becomes crunchy on the outside and tender within. To serve: Douse in lemon juice and sprinkle with salt.

Argentine • Dinner • Flavor Profiles • Food Type • Grilling • High-Protein • Interest • Learn • Meat & Poultry • Recipes • Savory • Special Occasions • Starters • Techniques • Umami

The caviar of the grill. Sweetbreads are grilled low and slow until the texture becomes crunchy on the outside and tender within. To serve: Douse in lemon juice and sprinkle with salt.

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“This was like a special journey connected with food. It was a marvelous learning experience.”

Amy R., Chicago

About the chef

Francis Mallmann

30 lessons•57 recipes•6.5 hours

Francis Mallmann, the pioneer of open-fire cooking, is South America’s most famous chef and is known for his rustic open-fire cooking style in wild and remote locations. Join the James Beard award-winning author and Chef’s Table star as he brings you on a journey into his kitchen in the Patagonian wild where he teaches you how to master the grill and his Argentine-style barbecue.

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