Pique Macho

Hard-boil the eggs for 9–10 minutes, cool in cold water, peel and cut into quarters.

Cut the potatoes into thick sticks, rinse off excess starch and pat dry thoroughly. Heat 200 ml of oil to 175–180 °C and fry the potatoes in batches for 8–12 minutes until golden and crisp; transfer to a paper towel and salt.

Cut the beef into bite-sized cubes. Heat 30 ml of oil in a heavy skillet, add the meat, season with salt and black pepper, cover with a lid and cook for 10–15 minutes, stirring occasionally, to keep the meat juicy.

Slice the sausages into rounds, add to the beef and cook for another 3 minutes. Don't let all the juices evaporate from the pan.

Slice the onion into strips, the tomatoes into wedges, and the locoto into thin rounds. Toss the vegetables together in a bowl and season lightly with salt.

For the dressing, mix light beer, wine vinegar, 20 ml of oil and llajwa sauce.

Arrange the fries on a large platter, top with the beef and sausages, add the onion, tomato and locoto salad, and garnish with the egg quarters. Drizzle with the dressing just before serving.