Ryan Bartlow describes the preparation of pil pil, a Spanish sauce that consists simply of oil, garlic, and chilies, highlighting its rich culinary history.
Txikito's Eder Montero emphasizes the physicality involved in making pil pil, describing it as a "dance" that requires whole-body engagement as well as a deep connection to kitchen craft.
The rising popularity of pil pil reflects a broader trend among city chefs who see it as an efficient way to integrate seafood flavors while managing costs.
Alex Raij humorously mentions that it took 16 years for the public to truly appreciate pil pil, underscoring its gradual rise in culinary recognition.
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