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Show Notes
What do banchan, baby-back ribs, and taquitos de cabeza all have in common? Well, they all involve the world’s oldest cooking method! In this episode, Kiona and Luis explore the history and different forms of open-flame and pit barbecue, from the Caribbean origins of the word, passing through the way it relates to Mexican barbacoa, and finally landing in Korea to wonder if bulgogi goes well with tortillas.
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