This recipe first appeared in the May 2013 issue of Culinaire Magazine courtesy Chef Resi Mendoza.
Chef Resi Mendoza’s Filipino heritage comes through in his BBQ must do’s. His first preference is for white meats; you must marinate them overnight. Garlic rules, fresh, of course, and lots of it. He recommends making the marinade below with lemon/lime soda. which tenderizes the meat.
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