1. Happy Grilling Season!

Hold on to your hats because we're kicking up the heat and traveling around the world to see how the rest of the planet likes their barbecued meats. Below are 11 compelling recipes to start your summer with flavors you can savor from South America. And because most of these recipes didn't come with any photos, I decided we may as well see some local sights. Enjoy the views, culture, & festivities as we make our way through South America. All photos included are from the same origins of the recipe.  Although there are many, many more than this compilation of recipes, I hope these will inspire you to explore new flavors you might just fall in-love with. 

SOUTH AMERICA

When we think of barbecue sauce in the USA, we often think of a more traditional sauce from various regions, used in the smoking or grilling process. There are many sauces similar to this but in many parts of the world, barbecue sauce is also considered a dip or side to enjoy with your barbecued meats and fish. 

 Travel Trivia! Keep that noggin fresh. It's never too late to learn something!

The Atacama Desert is the driest desert in the world, with average rainfall measuring about 0.6 inches a year. There are some places in the Atacama that have never even registered rainfall since recording began. But when the rains do come, parts of the desert bloom with beautiful fields of purple flowers that stretch for miles.

CHILEAN BARBECUE SAUCE

Ingredients:

• 1 (12 ounce) jar honey
• 1 (18 ounce) bottle barbecue sauce
• 1 (12 ounce) bottle chile sauce
• 1 tablespoon dried minced onion flakes
• 1 teaspoon garlic powder

Instructions:

1. In a large bowl, mix together the honey, barbecue sauce, chile sauce, dried minced onion flakes, and garlic powder.
2. Apply generously to meats while grilling or as a dipping sauce for wings.

This sauce is typically used on grilled meats, such as beef steak, chicken, or pork. It can also be served atop toasted bread for an appetizer or as a side to tortilla chips instead of salsa. 

 POP QUIZ:  What is the name of the most popular festival in Brazil? 

Answer available at the bottom of the page. 

Molho à Campanha (Brazilian Salsa Vinaigrette)

This is a bright and refreshing sauce that’s a staple at Brazilian barbecues. 

Ingredients:

• 1 cup tomatoes, cored and diced
• 1 cup diced green bell pepper (about 1 small bell pepper, cored, seeded, and diced)
• 1 cup diced onion (about 1/2 an onion)
• ½ cup of a good olive oil
• ¼ cup white wine vinegar (or more if you like it more vinegary)
• Salt and pepper to taste
• 2 Tbsp of finely chopped cilantro

Instructions:

1. Add the diced tomatoes, green bell pepper, and onion to a large bowl.
2. Pour in the olive oil and white wine vinegar.
3. Season with salt and pepper according to your taste.
4. Add the chopped cilantro and give everything a good stir to combine.
5. Cover and let sit in fridge for at least a half hour or more, to let favors combine.

This sauce is fantastic with chicken, beef, and even with grilled bread as a snack. 

Paraguayan Asado style Sauce

Ingredients:

• Juice of 1 lime
• Kosher salt, to taste
• Black pepper, to taste
• Garlic, minced
• Fresh parsley, finely chopped
• Fresh oregano, finely chopped
• Vinegar or lemon juice (optional)

Instructions:

1. In a bowl, combine the lime juice, kosher salt, black pepper, minced garlic, chopped parsley, and oregano.
2. If desired, add a splash of vinegar or lemon juice for an extra tangy flavor.
3. Mix all the ingredients well until fully combined.
4. Taste and adjust the seasoning as needed.

This sauce is typically used to marinate meats before grilling in the traditional Paraguayan Asado style. 

 POP QUIZ: What popular movie was this waterfall featured in? Bonus points for knowing the real & movie version names of the waterfall. (also, there really are no points). 

find answer at bottom of page

Guasacaca  Venezuela

One of the most popular sauces in Venezuela that accompanies barbecue is Guasacaca. It’s a vibrant, tangy sauce that’s often drizzled over grilled meats. 

Ingredients:

• 1 ripe avocado
• 1/2 cup of fresh cilantro leaves
• 1/4 cup of parsley leaves
• 1/2 green bell pepper
• 2 cloves of garlic
• 1/4 cup of white vinegar
• 1/2 cup of vegetable oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Peel and pit the avocado, and place it in a blender.
2. Add the cilantro, parsley, bell pepper, and garlic to the blender.
3. Pour in the white vinegar and lime juice.
4. While blending, slowly add the vegetable oil until the mixture becomes smooth.
5. Season with salt and pepper to taste.
6. Blend until all ingredients are well combined and the sauce has a creamy consistency.

Guasacaca is not only great for barbecues but also as a dip or spread for arepas and empanadas. 

Ecuadorian Aji Croillo

Ecuador is known for its delicious Aji sauces, which often accompany barbecued meats. Here’s a recipe for a traditional Ecuadorian Aji Criollo, a hot sauce that’s perfect for adding a kick to your barbecue.

 Ingredients:

• Hot peppers (to taste)
• 1 bunch of cilantro, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup of finely chopped onion
• Juice of 1 lime
• Salt to taste

Instructions:

1. Start by finely chopping the hot peppers, cilantro, garlic, and onion.
2. In a bowl, mix the chopped ingredients together.
3. Add the lime juice and salt to the mixture and stir well.
4. Let the sauce sit for at least an hour to allow the flavors to meld together.

This sauce is typically used as a condiment for grilled meats and is known for its fresh and spicy flavor profile. 

POP QUIZ: Columbia is the world leader of what export? Hint-it's not coffee.

answer at bottom of page

Colombian Hogao 

While Colombia is not traditionally known for a specific barbecue sauce, they do have a variety of sauces that accompany grilled meats. One such sauce is Hogao, which is a flavorful Colombian creole sauce. Here’s a simple recipe for Hogao that you can use as a barbecue sauce:

Ingredients:

2 tablespoons of olive oil

2 cups of chopped tomatoes

1 cup of chopped onions

2 cloves of garlic, minced

1/4 cup of chopped green onions

1/4 cup of chopped cilantro

Salt and pepper to taste

Cumin to taste (optional)

Instructions:

Heat the olive oil in a saucepan over medium heat.

Add the onions and cook until they are soft and translucent.

Add the garlic and cook for another minute.

Stir in the chopped tomatoes, green onions, and cilantro.

Season with salt, pepper, and cumin if using.

Cook over low heat for about 10-15 minutes, or until the sauce has thickened to your liking.

Hogao is typically served with arepas, rice, and meats, but it can also be a delicious addition to your barbecue for a Colombian twist.

 Peruvian Aji Verde

One of the classic sauces from Peru that can be used as a barbecue sauce is Aji Verde, a spicy Peruvian green sauce. It’s tangy, packed with fresh flavors, and perfect for drizzling over grilled dishes. 

Ingredients:

• 2 green jalapeño peppers, seeded
• 2 cups loosely packed fresh cilantro leaves
• 1 small clove garlic
• 1 green onion, chopped
• 2 teaspoons huacatay paste (Peruvian black mint paste)
• 1 tablespoon aji amarillo paste (Peruvian yellow chili paste)
• 1 tablespoon fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1/4 cup Cotija, Queso Fresco, or Parmesan cheese

Instructions:

1. Place all the ingredients in a food processor or blender.
2. Blend until you have a smooth sauce.
3. Taste and adjust the seasoning as needed.
4. Store in an airtight container in the refrigerator where it will keep for up to a week.

Aji Verde is traditionally served with Pollo a la Brasa but is also great with grilled meats. 

  TRIVIA TIME: Curious facts about Bolivia. 

Curious facts about Bolivia

-Bolivia has a law called “The Law of Mother Earth” that grants nature equal rights to humans.

-The world’s most dangerous road, known as “Death Road,” can be found in Bolivia. Explore our Death Road Bike Tour.

-The country has more than 200 indigenous groups, each with its distinct traditions and customs.

-Bolivia has the highest cable car system in the world, offering stunning panoramic views of the cities and mountains. You can explore the cable cars and La Paz city with us!

-It is considered rude to refuse coca leaves offered by locals, as they hold cultural and medicinal significance.

-Bolivia has a tradition of building “Witch Markets” where locals can buy herbs, potions, and other mystical items.

-The Andean region of Bolivia is known for its colorful and vibrant festivals, such as the “Carnaval de Oruro” and the “Diablada.”

-Bolivia has the largest deposit of lithium in the world, making it a key player in the renewable energy industry.

-The traditional Bolivian hat, known as the “bombín” or “cholita hat,” is an iconic symbol of Bolivian culture.

Llajua Bolivia

In Bolivia, one of the most popular sauces to accompany barbecue is Llajua (pronounced yak-wa), a spicy and flavorful sauce that is a staple in Bolivian cuisine. Here’s a traditional recipe for Llajua that you can enjoy with your grilled dishes:

Ingredients:

• 4 ripe tomatoes
• 2 tablespoons of chopped Vidalia onion
• 2 tablespoons of cilantro
• 2 habanero peppers (adjust to your heat preference)
• 2 large green jalapeño peppers, halved
• 2 green locoto peppers (or substitute with more jalapeños if unavailable)
• 1 1/2 teaspoon of fresh chopped quirquiña (or substitute with more cilantro if unavailable)
• 2 teaspoons of olive oil
• Salt to taste

Instructions:

1. Wash and prepare the ingredients. Rinse the tomatoes under cold water and pat them dry.
2. In a blender, combine the tomatoes, onions, cilantro, quirquiña, and peppers.
3. Blend until the mixture reaches your desired consistency; it can be smooth or slightly chunky based on your preference.
4. While blending, slowly drizzle in the olive oil to emulsify the sauce.
5. Season with salt to taste.
6. Serve as a condiment with your favorite grilled meats or as a dip.

Llajua is known for its bold flavors, with combination of ripe tomatoes, hot peppers, and tangy onions for vibrant taste that compliments a wide array of dishes. 

Guyana

Guyana has a rich tradition of flavorful sauces that complement barbecue dishes. Here’s a recipe for a classic homemade Caribbean BBQ sauce that incorporates elements of Guyanese cuisine:

Ingredients:

• 5 scallions (green onions)
• 7 sprigs of fresh thyme (about 1 tablespoon chopped)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon ground allspice
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 scotch bonnet peppers (no seeds)
• 1/3 cup soy sauce
• 2 tablespoons vegetable oil
• 1 onion
• 1/2 cup pineapple juice
• 2 cloves garlic
• 1/4 cup brown sugar (packed)
• 1/4 cup cider vinegar
• 1 large onion diced
• 2 cups ketchup
• 1/4 cup Worcestershire sauce
• 2 tablespoons molasses
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1 teaspoon Dijon mustard

Instructions:

1. Start by chopping the onion, scallions, scotch bonnet pepper, and thyme. Be sure to wear gloves when handling scotch bonnet peppers and wash your hands immediately after with soap and water.
2. Heat the oil in a deep pot and add in the chopped ingredients, grate in the ginger, and add the spices (cinnamon, nutmeg, and allspice).
3. Turn your heat down to low and allow this to cook for about 4 minutes to build a flavor base.
4. Add all the other ingredients, turn up the heat to medium, and bring it up to a boil.
5. Once boiling, reduce the heat to a gentle simmer and cover the pot.
6. Allow this to cook for 25-35 minutes, stirring often.
7. You should have a chunky sauce at this point. You can allow it to cook for a further 10 minutes for a rustic/chunky sauce, or use a stick blender to pulse it into a smoother consistency.

This sauce is rich in color and flavor, with a balance of spices and fresh herbs that will elevate your barbecue to a new level. 

Uraguayan Salsa Para Asados

This is not only used as a condiment but also as a marinade for the meat. 

Ingredients:

• 1 cup olive oil
• 1/2 cup red wine vinegar
• 8 garlic cloves, chopped
• 1 cup finely chopped flat-leaf parsley
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, chopped)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, chopped)
• 2 teaspoons hot paprika, to taste (or cayenne)
• Salt
• Fresh ground pepper

Instructions:

1. Mix the oil, vinegar, garlic, parsley, oregano, thyme, and paprika in a jar with a lid.
2. Season to taste with salt and pepper.
3. Secure the lid and shake to mix thoroughly.
4. Let stand for 2 to 3 hours, and shake again before serving or using a marinade. 

This sauce is perfect for enhancing the flavor of grilled meats with its herby and garlicky notes.

 POP QUIZ: What was one of the deciding factors for US senators to build the Canal in Panama instead of Nicaragua? 

 Aji Chombo Panama 

One of the traditional sauces that can accompany barbecue is Ají Chombo, a spicy and flavorful sauce that is a staple in Panamanian cuisine. Here’s a recipe for you to try:

Ingredients:

• 12 habanero peppers
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup vinegar
• 1/4 cup water
• 2 tablespoons olive oil

Instructions:

1. Remove the stems from the habanero peppers and chop them finely. Remember to wear gloves to protect your hands from the heat of the peppers.
2. In a saucepan, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until they are soft and translucent.

1. Add the chopped habanero peppers to the saucepan and cook for a few minutes, stirring frequently.
2. Stir in the cumin, salt, and black pepper.
3. Pour in the vinegar and water, and bring the mixture to a simmer.
4. Let the sauce simmer for about 15-20 minutes, or until it thickens slightly and the flavors meld together.
5. Allow the sauce to cool, and then transfer it to a blender. Blend until smooth.
6. Store the sauce in a jar or bottle in the refrigerator.

Happy Grilling

POP QUIZ BRAZIL

Carnival is the most popular holiday in Brazil and has become an event of huge proportions. Except for industrial production, retail establishments such as malls, and carnival-related businesses, the country unifies completely for almost a week and festivities are intense, day and night, mainly in coastal cities. Rio de Janeiro's carnival alone drew 6 million people in 2018, with 1.5 million being foreigners. You can learn more about Carnival here.

 POP QUIZ Venezuela : In the movie UP, "Paradise Falls" was based off this actual waterfall in Venezuela called Angel Falls (also known as Salto Ángel in Spanish). 

 Columbia is the worlds leading source of emeralds. It is also the thrid largest exporter of coffee in the world after Brazil and Vietnam. 

U.S. Senators were undecided about where to build the Canal, whether in Panama or in Nicaragua. Philippe Bunau-Varilla, who lobbied for a Panamanian Canal, sent every senator a Nicaragua postage stamp depicting one of the country's many volcanoes. It was an effective ploy: Panama had no volcanoes, thus was a safer bet. The U.S. senators agreed Panama was a better option. The stamp can be found today in the National Postal Museum in Washington, D.C.