In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker behind Urban Asado. They roast entire lambs and vegetables on Nick’s asado crosses and asado grills for an Argentinian cookout. In Smyrna, Ga., Roger hangs out with Chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his yard when he’s off the clock. Roger and Andre construct a rustic cinder block pit to roast an entire pig.
For the pesto, mix the walnuts, crushed garlic clove, parsley and grated parmesan in a food processor with the extra virgin olive oil till it becomes a rough paste. Season and add a squeeze of lemon juice if wanted. Once the salmon fillets have cooked two-thirds of the way up and the skin is crisp and brown, turn over and fry flesh-side down for around 2 minutes, basting the skin with the oil within the pan because it cooks. Grease a small frying pan and fry the chapatis one at a time over a medium warmth for 1 minute on both sides. To make the chapatis, place the flours and salt in a big mixing bowl. Add 2 tbsp of mixed …