The Best: Must-Try Latin Clásicos — Summer Grilling Edition

Summer is here, which means one thing for us: the grill is out, the cooler is stocked, and no one’s allowed to whine about the heat because this is our season to shine. There’s something magical about cooking outdoors — the smoke, the laughter, the rogue tío who insists he knows a better way to turn the sausages (he doesn’t). If you ask us, summer grilling is more than just a meal — it’s a family sport, a block party, and an excuse to flex our chimichurri skills all at once.

We’ve rounded up three Latin grilling must-haves that never fail to impress. Grab your tongs, your apron (optional, but strongly recommended if you want to protect your “Un aplauso para el asador” tee), and let’s get into it.

1. Paprika Butter Grilled Corn

Let’s be real — no cookout is complete without corn. But we don’t do plain old boiled cobs around here. Our Paprika Butter Grilled Corn is smoky, buttery, and begs to be eaten with both hands. This is the side dish that disappears before you’ve even flipped the steaks.

Ingredients:

• 4 ears of corn
  
• 1/2 stick of butter, softened
  
• 1 tablespoon smoked paprika
  
• Salt and pepper to taste
  
• Olive oil
  

How we do it:
Shuck the corn, brush it lightly with olive oil, and throw it straight on the grill until you get those beautiful char marks. Meanwhile, mix the butter with smoked paprika, salt, and pepper. Once the corn’s off the grill, slather it generously. Don’t be shy — more butter, more fun. 

Check out the full recipe here!

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2. Choripán

Ah, the mighty choripán — Argentina’s national sandwich and arguably the best excuse to stand around the grill pretending you’re helping. It’s so simple yet so good: juicy chorizo stuffed in crusty bread, dripping with chimichurri. If you serve this at a backyard party, don’t expect leftovers. Or personal space.

Ingredients:

• 4 pork chorizos
  
• 4 crusty baguette rolls or French rolls
  
• Chimichurri (we’ll get to that next!)
  

How we do it:
Grill the chorizos over medium-high heat, turning occasionally until cooked through and slightly crispy on the outside — about 15-20 minutes depending on thickness. Toast the bread lightly on the grill for bonus points. Split each roll, tuck in the chorizo, and drown it in chimichurri. Trust us: more is more.

See the full recipe here!

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3. Chimichurri

This is not a garnish. This is the hero. If you’ve never made homemade chimichurri, prepare to level up your grill game forever. Drizzle it on your choripán, brush it on grilled steak, spoon it over veggies — we’ve even caught someone using it as salad dressing. No judgment.

Ingredients:

• 1 bunch fresh flat-leaf parsley, finely chopped
  
• 4 garlic cloves, minced
  
• 1/2 cup olive oil
  
• 2 tablespoons red wine vinegar
  
• 1 teaspoon dried oregano
  
• Pinch of red pepper flakes (optional, but we live dangerously)
  
• Salt and black pepper to taste
  

How we do it:
Mix everything in a bowl. Let it sit for at least 15 minutes so the flavors become best friends. If you make it a day ahead, even better — the chimichurri becomes bolder overnight. Pro tip: keep some on the side because everyone’s going to ask for extra.

Check out the full instructions here!

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Final Tips for a Legendary Grilling Day

We take our grilling seriously, but not ourselves. Here’s our unsolicited wisdom:

• Don’t rush the grill. Great char needs patience — and a cold drink in hand.
  
• Make chimichurri in bulk. It’s practically currency at family cookouts.
  
• Let people build their own choripán. It keeps the line moving and the crowd happy.
  
• Most importantly: grill with love. Because at the end of the day, the secret ingredient isn’t the chimichurri (okay, maybe it is) — it’s sharing good food under the sun with the people who make you laugh so hard you drop your corn.
  

So fire it up, gather the crew, and let these Latin clásicos steal the show. And remember — if you run out of chimichurri, you’re officially fired as Grill Master.

Happy grilling!