Barbecue is a deeply rooted culinary tradition in several Latin American countries, especially in Argentina, Uruguay, Chile, and Paraguay. This preparation involves cooking meat on a grill or a spit, resulting in an unmistakable flavor and a social and family gastronomic experience. Although techniques and side dishes vary in each country, the essence of barbecue is the gathering around the fire and the quality of the meat.
In Mexico and Central America, a similar dish is known as "carne asada," but it is generally served with different sauces, adapted to local ingredients. In Argentina and Uruguay, barbecue sauce is a fundamental complement that enhances the flavor of the meat without overpowering it. This sauce can have various variations, ranging from chimichurri to specific homemade sauces like the one presented here.
