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Chimichurri ( Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentine cuisine but also used in Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. [ 1] The sauce comes in green ( chimichurri verde ...
The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceae ( quinoa, kañiwa and kiwicha ), and legumes ( beans and lupins ). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken).
Sofrito – Cooked vegetable foundation for cooking. Steak sauce – Brown sauce for seasoning of steaks. Sweet chili sauce – Condiment primarily used as a dip. Tomato sauce – Sauce made primarily from tomatoes. Vinaigrette – Sauce made from oil and vinegar and commonly used as a salad dressing. Wine sauce.
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Churrasco. Churrasco ( Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat ...
Fly by Jing founder Jing Gao's chimichurri meets Sichuan flavors in this punchy sauce that pairs so well with grilled and roast meats.
Spanish salsa verde used with hake and clams. Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian chimichurri ...