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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