Seasoning, or aderezo, is one thing that really distinguishes the different South American cuisines from one another. Each region has its own unique method of seasoning food, with a typical set of herbs and ingredients. Hogao, for example, is the onion and tomato concoction that accompanies many Colombian dishes. A version of hogao is also used to prepare the wonderful Colombian red beans.
Chimichurri is the delectable garlicky sauce that goes so well with Argentinian steaks. Peru has spicy sweet salsa criolla, as well as aji and rocoto sauces. I enjoy experimenting with these flavors and see how they work in North American dishes, like in this chimichurri potato salad. Hogao is delicious served over brown rice, and salsa criolla is a great condiment for hamburgers. Many cooks have their own personal aderezo. (Mine is very simple - butter and salt!)