Barbecue sauce is a very popular culinary preparation with deep roots in the gastronomic tradition of the Americas. Its origin dates back to the cooking techniques used by the indigenous communities of the Caribbean, who used the "barbacoa" method to cook meats slowly over a fire. Over time, this technique and its accompanying sauces spread throughout the United States and much of Latin America, adapting to local ingredients and the particular tastes of each region.
In different Latin American countries, this sauce goes by various names. For example, in Mexico, variants commonly found are called "salsa BBQ" or "grill sauce," while in countries in the south of the Americas, such as Argentina and Chile, it is often associated with chimichurri or grill sauce, although maintaining clear differences in its flavor and consistency. Regardless of the name, barbecue sauce is characterized by combining sweet, acidic, and smoky flavors that enhance the taste of grilled or roasted meats.
