Mohinga depend on their availability. However, the standard dish comes from southern Myanmar, where fresh fish is more readily available. The main ingredients of mohinga are chickpea flour and/or crushed toasted rice, garlic, onions, lemongrass, banana tree stems, ginger, fish paste, fish sauce, and catfish in a rich broth cooked and kept on the boil in a cauldron. It is served with rice vermicelli, dressed and garnished with fish sauce, a squeeze of lime, crisp fried onions, coriander, spring onions, crushed dried chillis, and, as optional extras, crisp fried fritters such as split chickpeas (') (), urad dal (') () or
Barbecue sauce is called "chimichurri" – a parsley based green sauce used as a condiment on the table, a marinade, and a grilling sauce. Chimichurri is used on beef, lamb, pork, goat, fowl, venison and root vegetables. Chilean pebre, which is based on chopped tomato and contains onion, parsley or coriander and sometimes chilli, can be used in a similar manner, or served as an accompaniment to asado; sauces in the Andean countries of Bolivia, Peru and Ecuador tend to be more piquant. In Brazil, the typical barbecue sauce is called "vinagrete" (vinaigrette, made with vinegar, olive oil, tomatoes, parsley and onions).