D.C. chef gets fired up about South American cuisine

04/23/2013 | Washington Post, The

Chef Victor Albisu learned the art of simple cooking from his family during their regular backyard barbecues, where pig roasted until its skin was crispy, steaks sizzled on a brick pit and empanadas cooked on the grill. At his restaurant Del Campo in Washington, D.C., Albisu serves charred dishes reminiscent of his childhood but with a refined flair. "Metal on fire. Pretty basic. I am just doing it in some different ways," he said.

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