Latin American and Caribbean Roasted, Grilled and Fried Dishes

Gathers the roasted, grilled and fried dishes of Latin American and Caribbean culinary traditions, including Argentine and Brazilian churrasco grilled meats, Jamaican jerk chicken, and Cuban and Puerto Rican fried plantains, spanning open-flame grilling and frying as staple cooking methods across the region. The grouping reflects the region's own dry-heat cooking method, whether direct fire, oven roasting or hot-oil frying, rather than the specific meat, fish or vegetable being cooked, since the same method crosses many different main ingredients.