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  • Although Chile and Peru claim the pisco sour to be their national drink, the cocktail was actually invited by American bartender Victor Morris in the early s.nbsp Dont let the sour part turn you off.nbsp The drink also has egg white and sweet-tasting fruit.nbsp

    Pisco Sour

    Although Chile and Peru claim the pisco sour to be their national drink, the cocktail was actually invited by American bartender Victor Morris in the early 1920s.  Don't let the sour part turn you off.  The drink also has egg white and sweet-tasting fruit. 
  • Latin Americas love affair with seviche is believed to predate the Inca Empire.nbsp The key to good seviche is not to over marinate the fish.nbsp About minutes in the lime mixture should be enough, otherwise it becomes too chewy.

    Seviche de Mariscos with Coconut

    Latin America's love affair with seviche is believed to predate the Inca Empire.  The key to good seviche is not to over marinate the fish.  About 15 minutes in the lime mixture should be enough, otherwise it becomes too chewy.
  • Let’s take a moment to think about some of our favorite burgers and why we like to eat them.For those of you who are lucky to live on (or travel to) the West Coast, you may say In-N-Out’s beauty is the two thin patties of percent American beef smashed together with fresh tomato and lettuce on a homemade bun. For all of you East Coasters, you may believe that Danny Meyer’s custom-blend burger topped with gooey American cheese is that much more incredible because of that incredibly long line you just waited on. And there’s even the McDonald’s Big Mac (we know there’s some of you out there who love it), which has some unyielding power over us when we wrap our hands around one in the late-night drive-thru lane.But all three of these burgers have one very important thing in common — a special sauce. For the McDonald’s patty, the sauce is nameless and is slathered on your burger every time at Danny Meyer’s Shake Shack location, it gets a name (Shake Sauce) and comes without asking on their Shack Burger. And lastly, at In-N-Out, it’s called their Animal Sauce, and it's not even listed on the menu (but thankfully the majority of America knows to order it, anyway, and you can now buy it packaged and bring it home).With grilling season upon us, we want to make sure we have everything in line to prepare the perfect burger — from the beef blend to the bun, right down to the sauce.In order to craft our special sauce, we took a look at some of our favorite ones mentioned above, as well as some new versions we came across during our journey to find the of the best burger recipes. To help us with our recipe, James Beard Award finalist Andy Husbands, barbecue guru Chris Hart, and food write Andrea Pyenson (also known as the authors of Wicked Good Burgers) gave us a few pointers that are important to remember when concocting an original recipe. This list of tips is meant to inspire you when you make your own special sauce at home, or even when you’re trying to replicate one of your favorite store-bought kinds.nbsp
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    How to dress your burger like the pros

    Let’s take a moment to think about some of our favorite burgers and why we like to eat them.For those of you who are lucky to live on (or travel to) the West Coast, you may say In-N-Out’s beauty is the two thin patties of 100 percent American beef smashed together with fresh tomato and lettuce...

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