Condiments and Sauces
Perfect on steamed artichokes, this dipping sauce adds a tangy twist to the spring vegetable.
This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice.
Paico is the Peruvian name for epazote, an herb most often associated with Mexican cooking.
This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina.
Peruvians use a cautious hand when spicing their food, but compensate for their conservatism by serving a variety of fiery, chile-based salsas as condiments alongside their meals.
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.