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Latin America’s Best BBQ Traditions You Need to Try
There’s nothing like the smell of meat on the grill to bring people together. Across Latin America and beyond, grilling is more than just a way to cook: it’s a ritual, a social event, a point of national pride. Whether it’s an asado in Argentina, a churrasco in Brazil, or barbacoa in Mexico, every country brings its own flavor to the fire. So fire up the coals, grab a cold drink, and get to know how Latin America does BBQ.
Argentina: The Art of the Asado
In Argentina, the asado is practically a national pastime. It’s not just a meal but an experience. Every Sunday or holiday, families come together around the grill to share a feast of beef cuts, chorizo, blood sausage, and the essential chimichurri sauce. Cooking is a slow and steady process, led by the ‘asador’, the person in charge of managing the fire and grilling the meat to perfection.
Argentinians take pride in cooking every part of the animal. They kick off with achuras (offal like sweetbreads and intestines) and move to prime cuts such as ribs and flank steak. The grill is often set up in a covered outdoor area, and the meat is served with simple sides (salads, potatoes, grilled vegetables) and, of course, a lot of red wine.
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Brazil: Churrasco and the Rodizio Experience
Brazil’s BBQ tradition, called churrasco, is like others but has its own unique flair. The meat is skewered on long metal rods and rotated over open flames. In rodizio-style restaurants, servers come to your table slicing off juicy pieces of beef, pork, chicken, and sausage. The star cut is picanha, which is seasoned with just coarse salt and grilled to juicy perfection.
It’s common to see churrasco served with rice, black beans, farofa (toasted cassava flour), and vinaigrette sauce. While many people use charcoal, purists often prefer wood for its flavor. Whether it’s a backyard grill or a fancy churrascaria, Brazilian BBQ is all about abundance, variety, and celebrating together.
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Chile: Asado and Asado al Palo
In central and northern Chile, BBQs feature beef, pork, chicken, longaniza, and blood sausages. Sometimes, the meat is sprayed with beer or lemon juice during cooking, and the grillmaster might toss salt on the coals to add flavor to the smoke. Pebre, a spicy salsa made with tomatoes, onions, and cilantro, is a must-have condiment.
In the south and Patagonia, the favorite style is ‘asado al palo’, a whole lamb cooked slowly over an open flame, mounted on a metal cross. This process can take over three hours and often marks national celebrations like September 18th. Sides include potatoes, salads, and for the kids, fries with ketchup or mayo.
Mexico: Underground Flavor
In Mexico, Barbacoa is a whole different game. Traditionally, meats like lamb or goat are wrapped in maguey leaves and slow-cooked in an underground pit. The result is meat so tender it falls apart, with a rich, smoky flavor. It’s typically served with a flavorful broth called consomé, along with tacos and sometimes even flautas.
Barbacoa is often a dish for the weekend or special events, and you can find it at local eateries or family gatherings. While maguey leaves and underground pits are traditional, many now use pressure cookers or stovetop methods to capture the texture and taste. You’ll find variations all across the country, from beef head in the north to chicken or venison in other areas.
Paraguay: Simplicity and Soul
In Paraguay, BBQ traditions go way back to pre-colonial times with the Guaraní technique called ‘mbichy.’ Today, it’s often cooked on a grill or stakes, featuring cuts like ribs, sirloin, and flank steak. Sides include sausage, cassava (kind of like yuca), sopa paraguaya (similar to cornbread), and salads. In the south, especially in Misiones, the traditional estaca method is still alive and well.
Uruguay: Wood Over Charcoal
Uruguayans take a lot of pride in their fire. Unlike their neighbors, they skip the charcoal and go with dry wood for that great flavor. Meat choices include beef cuts like flank, skirt steak, and short ribs, along with blood sausage and other organ meats. They often serve stuffed and rolled meats known as pamplonas, veggies, and chimichurri. Street grills, or ‘mediotanques,’ are a common sight in neighborhoods and marketplaces.
Venezuela: Feasts for the People
In Venezuela, BBQ is all about gathering people together. Grilled beef, pork, chicken, chorizo, and blood sausage are served with yuca, potatoes, arepas, cachapas, and guasacaca (a garlicky avocado sauce). These events are typically social, with each guest contributing something to the spread. Drinks range from beer to rum, and soda is available for the younger guests. Men typically handle the grill, while women prepare the sides.
Colombia: Flavor Across Regions
Colombia’s BBQ varies by region but usually features seasoned beef cuts like top sirloin and tenderloin, along with pork, chicken, and local specialties like capybara or guinea pig. Sausages like longaniza and blood sausage are common, as are sides like arepas, yuca, corn, guacamole, and spicy ají sauce. It’s a celebration of regional flavors and culinary diversity.
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No matter where you are in Latin America (or even when you cross the border) grilling meat is about history, culture, and community. Each country brings its own flavor, its own spice, and its own story to the table. So, the next time someone says “let’s have a BBQ,” know that you’re not just eating, you’re partaking in a tradition that’s as old as fire itself.
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