Steven Raichlen's Barbecue! Bible

South America

Peruvian-Style Spit-Roasted Chicken with Green Sauce

To be strictly authentic, you need to acquaint yourself with two ingredients that are common in Peruvian cooking—ají amarillo paste and huacatay (black mint) paste. Both are available at Latin […]

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Picanha (Spit-Roasted Top Sirloin) with Country Salsa

Traditionally, Brazilian picanha is spit-roasted to take full advantage of the basting properties of the melting fat. You can also direct grill it—a technique used by grill masters in neighboring […]

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Chivito (Uruguay’s Amazing Steak and Egg Sandwich)

The chivito was the first thing I ate on my first trip to Uruguay and it foreshadowed the onslaught of red meat that would accompany my visit. (“We eat meat […]

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Chimichurri

Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue pounding doses of […]

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Samba Dogs

I tasted these unusual hot dogs at a samba school in Rio. From midnight to 4 A.M. the cavernous concert hall reverberated with the thunderous rhythm of samba. An army […]

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Brazilian Beer Chicken

The United States isn’t the only place where beer and barbecue are inextricably interwoven. In Rio de Janeiro I came across this savory grilled chicken, which owes its exceptional succulence […]

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Argentinian Grilled Eggplant

Argentinians don’t generally dilute their staunchly carnivornian meals with superfluous side dishes or vegetables. However, grilled eggplant has become part of the steak house repertoire. The eggplant of choice is […]

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Peruvian Beef Kebabs (Anticuchos)

Peruvians from all economic classes eat these spicy kebabs dipped in fiery yellow chile sauce as a quick lunch on the go, a late night pick-me-up, and just about any […]

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Yellow Chile Peanut Sauce (Aji Amarillo)

A fiery dip, made with aji amarillo (Peruvian yellow chiles), is the traditional sauce for anticuchos.

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