5 Chicago restaurants showcasing Mexican and Chinese barbecue

To millions of people around the world, barbecue represents the best of summer. But the grill-to-plate fare varies from country to country, continuously expanding the genre in thrilling ways. Mexico's take on BBQ often involves a preparation with chiles (pounded in a molcajete) and citrus juices, vinegar or adobo paste. The meat can be grilled or slow-cooked, presented as an entree or a taco, and accompanied by flavor-bursting poblanos, cilantro, tomatoes, avocados, onions, salsas and homemade tortillas. In China, the preferred seasonings for shaokao are rice wine, honey, hoisin and soy sauces, five-spice powder, cumin, paprika or chiles. Many of…