The summer season is synonymous with grilling out and Nacional 27’s Executive Chef Cory Morris is sharing his favorite recipes for Latin-inspired sauces that are sure to spice up your next BBQ.

Here are easy recipes for Green Olive Chimichurri and Romesco that go perfectly with everything from ribeye and skirt steak to your favorite grilled fish. So go ahead and throw your favorite protein and veggies on the grill and slather them with these delicious condiments.

Check out Chef Cory’s new menu inspired by his travels at Nacional 27.

Hungry? Make your dinner reservation at Nacional 27 today. 

Chef Cory Morris Latin BBQ with sauce

Need more inspo for your next summer get together? Check out recipe ideas and grilling tips from Lettuce Entertain You chefs. 

When Chef Cory is cooking for his family and friends, just like in his restaurants, his recipes are inspired by his travels, specifically from Argentina and Spain.

Nacional 27 bbq sauces

“Whenever I BBQ, I like to follow the Argentine-style progression. I always include a sausage that people can snack on while the rest of the meat grills. I prefer to use bone in meat such as flanken cut short ribs because the bone will help keep the meat succulent and it’s more forgiving if you over cook it a little. My other favorite cuts include ribeye, skirt steak, and picanha.”

Now you try! Incorporate a little Latin flavor into your next summer BBQ with these condiment recipes.

To download the recipe for Green Olive Chimichurri, click here.*

To download the recipe for Romesco, click here.*

Green Olive Chimichurri Sauce

*Green Olive Chimichurri Recipe
Serving Size: 2 Cups

¼ Cup Chopped Fresh Italian Parsley
¼ Cup Chopped Fresh Cilantro
¼ Cup Chopped Fresh Oregano
¼ Cup White Vinegar
½ Cup Extra Virgin Olive Oil
3 Tablespoons Minced Shallot
3 Cloves of Minced Garlic
½ Cup Pitted Gordal Olives Chopped
Salt and pepper to taste

1. Chop all of your fresh herbs and olives.
2. Combine all ingredients and store in the refrigerator.

brazilian gaucho with romesco

*Romesco Sauce Recipe
Serving Size 10 – 12 people

1 Cup Roma Tomato, quartered
2 Cups Roasted Almonds
2 Heads of Roasted Garlic
1 Tablespoon Honey
1 Cup Roasted Red Peppers, quartered
1 Cup Olive Oil
¼ Cup Sherry Vinegar
1 Tablespoon Salt
Red Pepper Flakes to taste; Chef recommends one pinch

1. Pre-heat oven to 350 Degrees F.
2. Quarter the Roma tomatoes and red peppers.
3. For roasted almonds: Slice almonds and place on a sheet tray and roast in the oven at 350 Degrees F for about 5 minutes or until golden brown.
4. Place tomato, red peppers and garlic on a sheet tray and roast at 350 F Degrees for 20 minutes.
5. Add all ingredients into a Robot Couple or Cuisinart Mixer except for the olive oil.
6. Pulse the ingredients until chopped for 5 seconds at a time (approximately 20 seconds total).
7. Start blending and slowly add oil in the mixture until blended.
8. Store in the refrigerator. The sauce will be good for about 5 days.