An old friend came to visit so we made a mish-mash of our favorites, mostly from serious eats.
[Peruvian chicken with green sauce](https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe) (we did Kenjis green sauce but followed the [nyt Peruvian roast chicken recipe](https://cooking.nytimes.com/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce))
[Mexican street corn salad](https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe)
[Watermelon mint feta salad](https://www.seriouseats.com/watermelon-feta-mint-salad-recipe)
[Potato Samosas](https://www.seriouseats.com/aloo-samosas-5205059)
by BackBeatLobsterMac
1 Comment
All the roast chicken recipes in Food Lab are all so good. I’ve made the Peruvian chicken and the lemongrass chicken and both were sensational. I did the Peruvian recipe oven and the other on the grill. I think the sauces are what make the dishes though, would 100% recommend just making the sauces for any dish. Making sweet and spicy sauce from scratch sounds kind of crazy but so worth it. Also the elote salad is a great recipe I think it needs to be a little more generous on the seasoning in my opinion. Love how you presented everything! Bon appétit