In general we don’t say yes to most picky eaters. I tend to report the requests, but I most often just tell them no in terms of acquiescing to their picky diets. I wrote about this topic way back when we first started Casa SaltShaker. Plus, I think most of those would be more likely to eat chicken skin than a pork blood filling!

Maybe so! Although where I’m going to find a butcher in BA who will save me chicken necks with the skin on….

I bet we are going to see some version of rellenitas at Casa S one day!

It was a really interesting take on morcillas – so different from the gooey ones we have in Argentina (nothing against them, but they’re more like a spread to put on bread once they’re hot). This was rice, peas, a little bit of meat, and just enough of the cooked blood to hold it together. I was thinking though, that it might have been even better if they’d crisped the outer skin so that you could really eat it, rather than it just being something to hold the rellenita together.