Another flavor principle, that of sour orange, garlic and achiote, was used for pit cookery in the Yucatan, a region with Caribbean and European influences. As does cooking slowly over mesquite, a type of wood indigenous to Arizona's Sonoran desert and Mexico, which infuses grilled fare with a subtle charcoal flavor. Piquant pleasures Throughout Latin America, vibrant table sauces served with grilled meats abound. The flavor is spicy-sweet. Technically, Cuba has the proprietary claim on mojo, but mojos have evolved into a pan-Latin condiment.
Regional variations reflect local ingredients and taste preferences.
Chimichurri, an assertive parsley-garlic vinaigrette, reigns as Argentina's official grill sauce, but is used throughout South America. And yes, we really are rather greedy about it. Argentinians eat a very heavy two-hour lunch, and then we eat a late dinner. The following recipes can be prepared on both the backyard and stovetop grill. Cooking times are approximate, but keep a watchful eye to make any necessary adjustments.