Pique Macho

Valentina Arteaga’s pique macho, shared by Bowen, combines fried potatoes with beef, chorizo criollo and skin-on sausage. Red onion, tomato, hard-boiled eggs and red and green locotos finish this selected platter.

The potatoes are peeled and cut into thick sticks, soaked in cold water, drained and dried. They fry first at 160°C until cooked and are removed from the heat, before a second frying at 180°C makes them crisp.

The beef is cut into cubes, while chorizo and sausage are cut into thick slices. Chorizo browns in a frying pan, followed by the sausage, and both are set aside. The beef is salted and browned in the same pan before the chorizo and sausage return.

Red onion is sliced into fine strips, tomatoes and the already-boiled eggs are cut into wedges, and the locotos are cleaned of their veins and cut into slices. The recipe uses one red and one green locoto for the finish.

Following the recipe-card assembly, the meat goes onto a platter and the golden fries are mixed with it. Onion, tomato, egg wedges and locoto slices are arranged on top for serving.