Sauce Series Module 3: Americas - 5 Essential Sauces from Mexico to the Caribbean

The Americas don’t follow European rules.

Here, sauces are built on indigenous ingredients: chocolate, chilies, peanuts, allspice, and tropical herbs that didn’t exist in the Old World.

And when those ingredients met European and African cooking techniques, something new was born.

American sauces are bold. They’re not trying to be refined or delicate. They’re trying to survive hot climates, preserve food, and deliver explosive flavor.

From Mexican mole that takes three days to make, to Argentinian chimichurri you can whip up in five minutes, to Caribbean jerk that makes you sweat and smile at the same time—these sauces tell the story of the New World.

The Americas Sauce Philosophy

Lesson 3.1: Mole Poblano

Origin: Mexico (Puebla) Flavor Profile: Complex, chocolate-tinged, spiced Use Case: Chicken, turkey, enchiladas

The Story

Mole is Mexico’s most famous sauce—and its most misunderstood.

First, the myth: Nuns in a Pueblan convent invented it in the 17th century to impress a visiting archbishop. They panicked and threw everything they had into a pot: chilies, chocolate, spices, nuts, seeds, bread. A miracle occurred, and mole was born.

The reality: Indigenous peoples in Mexico had been making complex chili-based sauces for centuries before Europeans arrived. The nuns may have refined the recipe, but they didn’t invent the concept.

What’s certain: Mole poblano is absurdly complex—30+ ingredients, multiple types of chilies, hours of toasting and grinding, and yes, chocolate (but it’s not sweet).

What Makes It Work

The ingredients (the short list):

• Dried chilies (usually 3-5 types: ancho, mulato, pasilla, chipotle)
• Chocolate (Mexican chocolate or dark chocolate—unsweetened)
• Nuts and seeds (almonds, peanuts, sesame seeds)
• Spices (cinnamon, cloves, coriander, cumin, black pepper)
• Aromatics (onions, garlic, tomatoes, tomatillos)
• Bread or tortillas (for thickening)
• Dried fruit (raisins or prunes—for sweetness)
• Lard or oil (for frying and richness)
• Stock (chicken or vegetable—for thinning)

The technique:

1. Toast dried chilies in a dry pan until fragrant (don’t burn them)
2. Soak chilies in hot water until soft
3. Toast nuts, seeds, spices separately
4. Fry bread and aromatics
5. Blend everything (in batches) with soaking liquid and stock
6. Fry the blended mixture in lard (this is crucial—it deepens the flavor)
7. Add chocolate and simmer for 1-2 hours, stirring frequently
8. The sauce should be thick, dark, and intensely complex

Why it works:

• The chilies add heat, smoke, and fruity complexity
• The chocolate adds bitterness and richness (not sweetness)
• The nuts and seeds add body and texture
• The spices add warmth
• The long cooking melds everything into a unified whole

How to Think About It

Mole is layer upon layer of flavor.

No single ingredient dominates. The chilies aren’t overpowering. The chocolate isn’t sweet. The spices are background notes.

It’s a symphony, not a solo.

If you taste it and think “this tastes like chocolate,” the mole is poorly made. You should taste complexity, depth, subtle sweetness, mild heat, and an almost indefinable richness.

The Chocolate Question

Why chocolate?

Mexican chocolate (made from cacao, sugar, and sometimes cinnamon) is not sweet like Hershey’s.

In mole, chocolate adds:

• Bitterness (to balance the chilies’ sweetness)
• Richness (cacao butter adds body)
• Depth (the roasted cacao flavor melds with the toasted chilies and spices)

It’s not a dessert sauce. The chocolate is a spice.

When to Use It

• Chicken (mole poblano is traditionally served over chicken)
• Turkey (mole is a celebratory dish, often served at Christmas or weddings with turkey)
• Enchiladas (enchiladas with mole are Oaxacan comfort food)
• Rice (a spoonful of mole over rice is simple and satisfying)

Pro tip: Make it a day ahead. Mole gets better as it sits—the flavors meld and deepen overnight.

Lesson 3.2: Chimichurri

Origin: Argentina/Uruguay Flavor Profile: Herbal, garlicky, tangy Use Case: Steak, grilled meats, potatoes

The Story

Chimichurri is the lifeblood of Argentine asado (barbecue).

The legend: Irish or British immigrants to Argentina tried to say “give me curry” but it came out as “chimichurri.”

The reality: Probably folk etymology. The real origin is lost to time.

What’s certain: This sauce is Argentina’s answer to the question “What do you put on perfectly grilled beef?”

The answer: An herb sauce so bright and punchy that it makes steak taste even better.

What Makes It Work

The ingredients:

• Parsley (flat-leaf, fresh, lots of it)
• Garlic (raw, lots of it)
• Olive oil (the base)
• Apple cider vinegar (for tang)
• Oregano (dried is traditional)
• Red chili flakes (for heat—optional but common)
• Salt

The technique:

1. Finely chop parsley and garlic (or pulse in a food processor—don’t purée)
2. Mix with olive oil, vinegar, oregano, chili flakes, salt
3. Let sit for at least 30 minutes (the flavors meld)
4. That’s it

Why it works:

• The parsley adds freshness and brightness
• The garlic adds punch
• The vinegar adds tang that cuts through rich, fatty beef
• The olive oil makes it spoonable and coating-friendly
• The oregano adds aromatic depth
• The result is herbaceous, tangy, and perfect for grilled meats

How to Think About It

Chimichurri is the anti-sauce.

It’s not cooked. It’s not emulsified. It’s not thickened. It’s just fresh herbs, raw garlic, oil, and vinegar.

And it’s perfect.

Compare it to:

• Italian salsa verde (similar, but often includes capers, anchovies, and lemon)
• French persillade (similar, but usually butter-based)
• Thai herb pastes (similar freshness, but with lemongrass and fish sauce)

Chimichurri is pure, unadorned herbaceousness.

When to Use It

• Steak (the classic—Argentine steak with chimichurri)
• Grilled chicken (chimichurri works on any grilled protein)
• Grilled vegetables (especially zucchini, peppers, eggplant)
• Potatoes (roasted or grilled potatoes with chimichurri)
• Bread (as a dip)

Pro tip: Make it at least 30 minutes ahead, but no more than a day ahead. The flavors need time to meld, but the parsley loses its brightness if it sits too long.

Lesson 3.3: Choron Sauce

Origin: USA/French-American Flavor Profile: Buttery, tomato-enriched Use Case: Steak, eggs, seafood

The Story

Choron is a derivative of béarnaise, made by adding tomato paste to the classic egg-butter emulsion.

Created by: Chef Alexandre Étienne Choron (or named after him) in late 19th-century France, but it became popular in French-American fine dining.

Why it matters: It’s the bridge between French technique and American love of tomatoes.

What Makes It Work

The technique:

1. Make béarnaise (egg yolks + butter emulsion with tarragon and shallots)
2. Whisk in tomato paste (just a tablespoon or two—enough to add color and subtle sweetness)
3. That’s it

Why it works:

• The tomato adds sweetness and acidity
• The tarragon and butter add richness and herbaceousness
• The result is a béarnaise with a subtle tomato note—perfect for beef

How to Think About It

Choron is béarnaise’s sweeter sibling.

If béarnaise is tangy and herbal, choron is tangy, herbal, and faintly sweet-savory from the tomato.

It’s a subtle difference, but it matters.

Choron pairs better with beef and lamb, while béarnaise shines on fish and eggs.

When to Use It

• Steak (especially filet mignon or ribeye)
• Lamb chops (choron is traditional with grilled lamb)
• Eggs (eggs Sardou—poached eggs with artichoke bottoms and choron)
• Seafood (grilled shrimp or lobster with choron)

Pro tip: Don’t add too much tomato paste. A little goes a long way—you want a hint of tomato, not tomato sauce.

Lesson 3.4: Southern Gravy

Origin: USA (Southern States) Flavor Profile: Savory, meaty, thick Use Case: Biscuits, fried chicken, mashed potatoes

The Story

Southern gravy is comfort food in liquid form.

It’s what you make when you fry chicken (or sausage, or bacon) and you don’t want to waste the delicious drippings left in the pan.

The technique? Make a roux in the drippings, add milk, and you’ve got gravy.

This is American resourcefulness at its finest.

What Makes It Work

The ingredients:

• Pan drippings (from fried chicken, sausage, bacon, or country ham)
• Flour (for thickening)
• Milk (whole milk or buttermilk—for creaminess)
• Salt and black pepper (lots of black pepper)

The technique:

1. Fry your meat (chicken, sausage, etc.) and remove it, leaving drippings in the pan
2. Add flour to the drippings and stir to make a roux (cook for 1-2 minutes)
3. Add milk gradually, whisking constantly
4. The roux thickens the milk, creating a thick, creamy gravy
5. Season with salt and lots of black pepper
6. Simmer until thick enough to coat the back of a spoon

Why it works:

• The drippings add meaty, savory depth
• The roux thickens the milk without lumps
• The milk adds creaminess
• The black pepper adds bite
• The result is rich, savory, and deeply comforting

How to Think About It

Southern gravy is American béchamel, but made with drippings instead of butter.

It’s thicker than French sauces. It’s less refined. It’s meant to be hearty and stick-to-your-ribs satisfying.

Compare it to:

• Béchamel (similar technique, but Southern gravy is made with drippings, not butter)
• French velouté (similar, but velouté uses stock, not milk)

Southern gravy is about maximizing flavor from what you’ve already got.

When to Use It

• Biscuits (biscuits and gravy is Southern breakfast gospel)
• Fried chicken (chicken-fried steak with gravy is classic)
• Mashed potatoes (as a topping)
• Country ham (red-eye gravy is a variation made with coffee)

Pro tip: If your gravy is too thick, add more milk. If it’s too thin, simmer longer or add a little more flour (mixed with milk first to prevent lumps).

Lesson 3.5: Jerk Sauce

Origin: Jamaica Flavor Profile: Spicy, sweet, allspice-forward Use Case: Chicken, rice and peas, vegetables

The Story

Jerk is Jamaica’s gift to the world of grilling.

The origins: The Taíno people (indigenous to the Caribbean) and African enslaved people developed jerk seasoning as a way to preserve and flavor meat.

The technique: Meat is marinated in a spice paste, then slow-cooked over pimento wood (allspice wood), which gives it a distinctive smoky, spicy flavor.

Today, “jerk” usually means the marinade/sauce, not the smoking method.

What Makes It Work

The ingredients:

• Scotch bonnet peppers (the soul of jerk—intensely hot, fruity, floral)
• Allspice (called “pimento” in Jamaica—essential, not optional)
• Thyme (fresh, lots of it)
• Scallions (green onions)
• Garlic and ginger
• Soy sauce (for saltiness and umami)
• Brown sugar or molasses (for sweetness and caramelization)
• Lime juice (for acidity)
• Cinnamon, nutmeg, cloves (optional, but traditional)

The technique:

1. Blend everything into a paste (use a food processor or mortar and pestle)
2. Marinate your protein (chicken, beef, fish) for at least 2 hours (overnight is better)
3. Grill over high heat (traditionally over pimento wood, but charcoal or gas works)
4. The sugars caramelize, creating a charred, spicy, sweet crust
5. The result is smoky, spicy, sweet, and deeply aromatic

Why it works:

• The Scotch bonnets add intense heat and fruity complexity
• The allspice adds warm, aromatic depth
• The sugar caramelizes on the grill
• The thyme and scallions add freshness
• The result is a balance of heat, sweet, smoke, and spice

How to Think About It

Jerk is heat with complexity.

It’s not just hot—it’s fruity, aromatic, sweet, and smoky all at once.

Compare it to:

• Hot sauce (jerk is thicker, sweeter, and more complex)
• BBQ sauce (jerk is spicier and less tomato-based)
• Harissa (similar heat and complexity, but Middle Eastern spices instead of allspice)

Jerk is Caribbean soul food—bold, unapologetic, and impossible to ignore.

When to Use It

• Chicken (jerk chicken is the classic)
• Beef (jerk beef is traditional in Jamaica)
• Fish (jerk fish is lighter but just as flavorful)
• Rice and peas (as a topping or side)
• Vegetables (grilled vegetables with jerk marinade)

Pro tip: If you can’t find Scotch bonnets, habaneros are a decent substitute (they’re closely related). But don’t use jalapeños—they’re too mild and lack the fruity complexity.

The Americas Sauce Mindset

After exploring these five sauces, a few themes emerge:

1. Indigenous ingredients meet European techniques

Mole combines indigenous chilies and chocolate with European techniques (frying, long simmering).

Choron is French béarnaise with New World tomatoes.

Southern gravy is European roux technique with American ingenuity.

2. Bold, unapologetic flavor

American sauces don’t whisper. They shout.

Mole is absurdly complex. Chimichurri is aggressively herbal. Jerk is intensely spicy. Southern gravy is rich and hearty.

These are not subtle sauces.

3. Preservation and resourcefulness

Jerk was developed to preserve meat in tropical heat.

Southern gravy uses every bit of the pan drippings.

Chimichurri keeps for days and gets better as it sits.

American sauces are practical—born of necessity, perfected by tradition.

4. Regional identity is everything

Each sauce is tied to a place:

• Mexico: Complex, layered, labor-intensive
• Argentina: Simple, fresh, herb-forward
• Jamaica: Spicy, smoky, tropical
• American South: Hearty, comforting, resourceful

You can’t understand these sauces without understanding where they come from.

5. No rules, just results

European sauces follow strict technique (mother sauces, derivatives, ratios).

American sauces say: “Does it taste good? Then it’s right.”

Chimichurri has no cooking. Jerk is a marinade. Southern gravy uses whatever drippings you’ve got.

The goal is flavor, not adherence to rules.

Next up: Module 4: Africa & Middle East - 4 Essential Sauces from Mozambique to Mali

Previous: Module 2: Europe