When the owners of La Fama decided to open an American-style BBQ joint in Bogotá, they brought in a couple of guys from cult butcher shop the Meat Hook in Brooklyn to help them set it up. Aside from teaching them to make brisket, burnt ends, and pulled pork, all sold by weight, they figured out how to BBQ the hump of the tropical Zebu cow, called the morillo, which they cure with adobo and put in the smoker for 18 hours. Pair it with sides like coleslaw or barbecued beans, then chase it with their stash of whiskeys and craft beer. If you let them know a couple of days in advance and have a group of six to ten people, they’ll even BBQ you an entire suckling pig.