ニューヨーク・タイムズのインスタグラム(nytimes) - 2月23日 07時41分

“Jewish cuisine is global,” the Argentine chef Tomás Kalika (@kalikatomas) said as he tended to a rack of short ribs on a recent trip to NYC. The beef had been brined for a week with sugar and spices, then smoked. The ribs were transferred to a pot with wine and stock, sandwiched between flames in a multilayered Argentine grill. @kalikatomas chose to make this same dish, which he calls pastrami asado, at the international food conference @madridfusion. His inspiration? #Argentina, which is home to one of the largest Jewish populations in the world. At his second restaurant in Buenos Aires, he plans to cook more of what he sees as an emerging Argentine-Jewish cuisine — multicultural Jewish influences from across the diaspora, unified by open-fire grilling and wood smoke. And he does vegetables, too. Holding a peeled eggplant with both hands during a @nytfood interview, he gazed down on it and beamed. “It’s just so beautiful, no?” @maslovsaslov photographed pastrami asado, plated and ready to go.

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