Next time you’re embarking on an all-American camping trip, bring in some cooking inspiration from other countries. Here are 10 campfire recipes from different cultures around the world, shared by some of the greatest chefs in the field.
10 camping recipes from around the world
From Mexico: broth cooked with beer and chili
After Chef Diana Davila, Owner Mi Tukaya Ontogeria In Chicago, Illinois, she cooked this dish over a campfire on an Illinois farm, she loved it so much, she put it on her restaurant menu. You’ve cooked the wild boar, but you can use pork shoulder, says Davila, “the muscle that’s going to be meaty and still have some fat that’s going to simmer in the arch to give it texture and flavor.”
braised stew recipe
- 3 tomatoes
- 1 onion
- 2 to 3 poblano peppers, halved and seeded
- 1 head garlic, halved
- 3 pounds of meat (pork shoulder, wild boar, beef, etc.)
- 5 beer 12 oz (lager)
- 6-8 ounces barley
- Spices to taste (cumin, coriander, black pepper)
- Bread or tortilla to serve
Place the vegetables — tomatoes, onions, chopped and seeded poblano peppers, and garlic — directly on the grill, without oil, to roast them. Next, put a large amount of meat (about 3 pounds) and cut it into bite-sized pieces. Add oil to a hot pot or pan over a campfire, then add the meat to sear. “You really want it to flake,” she says, because “once that roast hits the beer, it stimulates the amino acids and you get the flavor you want from there.” Once roasted, pour in about 5 beers (Dávila loves beer).
Finely chop the charred vegetables and squeeze the garlic gloves, then add to the pot. Cover the entire soup with enough water to sit a few inches above the food (to allow it to evaporate). Once it boils, add about 6-8 ounces of barley. At Mi Tocaya, Dávila adds spices like cumin, coriander and black pepper, but says it’s delicious without them. Stir and check after two hours. “Bring your bread or tortillas, and eat them all day,” she says.
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