Steven Raichlen's Barbecue! Bible

South America

Huancaína Sauce

This spicy, creamy, piquant cheese sauce is one of the wonders of Peruvian cuisine. There are work-arounds for the less familiar ingredients, like queso blanco and aji amarillo. Huancaina sauce […]

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Brazilian Rotisserie Pineapple

You can certainly serve the fruit with meat, but it also makes a stunningly original dessert.

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Pebre (Chilean Salsa)

Serve this salsa with Rotisserie Beef Plate Ribs.

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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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