South American

This hot-sweet-smoky salsa transforms quick-seared short ribs into a dinner with complexity.

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

The acidity in the lime juice and tequila will help the fish firm up, but if it sits too long, it will get tough.

Choose the best-quality fish for this simple ceviche.

Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.

"More great expressions of pisco are making their way into the States, with a huge array of flavor profiles, from rustic and edgy, to delicate and floral. La Diablada is cool stuff." —Charles Joly, bartender, The Aviary, Chicago

Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

This Low Country favorite is spiced up with two secret ingredients: a little Budweiser and a lot of tasso, a Cajun-spiced ham. This is part of BA's Best, a collection of our essential recipes.

Colombia may be the best kept barbecue secret in South America. Sure, Argentina gets the attention for its cowboy-style asado. And Brazil has enjoyed spectacular success exporting its rodizio-style restaurants—the kind where the waiters parade spits of grilled meats through the dining room. But Colombia? I doubt that most North Americans could name a single Colombian grilled dish. Well, it's time to shine the spotlight on the only country in South America to have coasts on both the Atlantic and !…

This Colombian version of guacamole is smoother than most Mexican guacamoles, and it's used as a sauce for grilled meats, not just as a dip for tortilla chips.