Traditional Escabeche de Vizcacha: Classic Andean Pickled Delight
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Ingredients
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600 grams vizcacha meat
(Approximately 1.3 lbs, skinned and cleaned)
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1 cup White vinegar
(Use distilled white vinegar for authentic tang)
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1.5 cups Water
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2 medium Carrots
(peeled and sliced into thin rounds)
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2 medium red onions
(Thinly sliced)
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4 pieces Garlic cloves
(Smashed)
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2 leaves Bay leaves
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1 tbsp Black peppercorns
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3 tbsp Olive oil
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1.5 tsp Sea salt
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0.5 tsp dried chili flakes
(optional for subtle heat)
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2 tbsp Fresh parsley
(Finely chopped for garnish)
(Approximately 1.3 lbs, skinned and cleaned)
(Use distilled white vinegar for authentic tang)
(peeled and sliced into thin rounds)
(Thinly sliced)
(Smashed)
(optional for subtle heat)
(Finely chopped for garnish)
Nutrition
- Servings: 4
- Serving Size: 1 bowl (200g)
- Calories: 390 kcal
- Carbohydrates: 15 g
- Protein: 42 g
- Fat: 12 g
- Fiber: 3 g
- Sugar: 6 g
- Sodium: 800 mg
- Cholesterol: 95 mg
- Calcium: 35 mg
- Iron: 5 mg
Instructions
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1 - Clean and Prepare Meat:
Rinse the vizcacha meat thoroughly under cold water, remove excess fat, and pat dry. Cut into uniform pieces about 3cm.
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2 - Prepare the Escabeche Marinade:
In a saucepan, combine white vinegar, water, sea salt, black peppercorns, bay leaves, garlic, and dried chili flakes if using. Bring to a gentle boil to infuse flavors.
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3 - Sear the Vizcacha Meat:
Heat olive oil in a heavy skillet over medium-high heat. Sear the vizcacha pieces until golden brown on all sides, about 3–4 minutes per side. Remove and drain excess oil.
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4 - Simmer Meat in Marinade:
Add the seared vizcacha meat and sliced carrots to the simmering marinade. Reduce heat to low, cover partially, and cook gently for 45–50 minutes until meat is tender.
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5 - Add Onions and Finish Cooking:
Add thinly sliced red onions to the pot. Cook uncovered for another 10 minutes to soften onions while letting excess liquid reduce slightly.
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6 - Cool and Garnish:
Allow escabeche to cool to room temperature. Transfer to serving dish and sprinkle chopped fresh parsley before serving.
Rinse the vizcacha meat thoroughly under cold water, remove excess fat, and pat dry. Cut into uniform pieces about 3cm.
In a saucepan, combine white vinegar, water, sea salt, black peppercorns, bay leaves, garlic, and dried chili flakes if using. Bring to a gentle boil to infuse flavors.
Heat olive oil in a heavy skillet over medium-high heat. Sear the vizcacha pieces until golden brown on all sides, about 3–4 minutes per side. Remove and drain excess oil.
Add the seared vizcacha meat and sliced carrots to the simmering marinade. Reduce heat to low, cover partially, and cook gently for 45–50 minutes until meat is tender.
Add thinly sliced red onions to the pot. Cook uncovered for another 10 minutes to soften onions while letting excess liquid reduce slightly.
Allow escabeche to cool to room temperature. Transfer to serving dish and sprinkle chopped fresh parsley before serving.
More About: Traditional Escabeche de Vizcacha: Classic Andean Pickled Delight
Escabeche de Vizcacha Tradicional
This traditional recipe comes from the Andean region of Argentina where vizcacha, a small wild rodent, is occasionally used as a game meat by local communities. Escabeche is a classic preservation method prevalent through Spanish-influenced cultures, relying on vinegar and spices to marinate and pickle meat. The escabeche marinade balances tangy vinegar, aromatic garlic, and spices like bay leaves and black pepper. The meat is seared first for a rich caramelized flavor, then gently simmered for tender succulence.
Cultural Significance:
The dish beautifully showcases indigenous resourcefulness, using local game and preservation methods, melding Spanish culinary influences into Argentine rural tradition.
Tips & Notes:
- Due to the niche nature of vizcacha meat, substituting with rabbit or small game birds keeps the spirit of the dish.
- Marinating overnight intensifies flavor, enhancing preservation.
- Enjoy traditionally cold or at room temp, typically with rustic bread or potatoes.
Unique Aspects:
This escabeche highlights the unusual use of vizcacha, said to have sweet, lean meat, showcasing culinary creativity that honors both seasonality and heritage.
Creating Escabeche de Vizcacha transcends cooking—it's preserving a patch of Argentina's natural and cultural essence in a bowl.
