Chilean BBQ Recipes

Chilean BBQ is the asado I grew up with. Born in Valparaíso, I learned to cook meat the Chilean way — over leña, with patience, with family around the table from noon until dark. Asado al palo, choripán from longaniza on a hot parrilla, cordero patagónico slow-roasting on an iron cross, and the simple genius of pebre on fresh marraqueta bread. Chile doesn’t have the international profile of Argentina’s asado or Brazil’s churrasco — but what happens over a Chilean fire is just as serious, just as proud, and deeply its own.