chimichurri, sauce of Argentine origin that typically includes parsley, oregano, garlic, and red wine vinegar. The people of Argentina, purveyors of some of the world’s best beef, allow little save salt and pepper to come into contact with their steaks. However, chimichurri is the notable exception.
Chimichurr Go ahead. Say it. Roll the Rs. Enjoy the sound and take the sauce seriously. Chimichurri is an uncooked sauce used principally on grilled meat. Available in both green (chimichurri verde) and red (chimichurri rojo) varieties, it stems from Argentine cuisine. Here’s everything you need to know about where it’s from and how to use it.
Argentine in its origins, chimichurri is typically made of finely-chopped parsley, minced garlic, oregano and white vinegar – though there are regional variations, with Uruguay adding red pepper flakes for an added kick. The name’s origin is unclear. Numerous linguists hold the name, chimichurri, as derived from Basque’s tximitxurri, pronounced chee-mee-CHOO-ree; stumbling interpreted as ‘a mix of several things in no special order’.
Gaucho BBQ in Argentina | TravelBusy
Another story claims that the name comes from ‘Jimmy’s curry’, Jimmy, being an Englishman who joined the fight for Argentine Independence. His name, being difficult for Argentines to pronounce, morphed into chimichurri.
Miguel Brasco, an Argentine food critic, believes the word was coined when the British failed in their invasion of Rio de la Plata in 1806 and were taken prisoner. The detainees requested condiments for their food and mixed English with Spanish.
Perbacco chef, Staffan Terje believes that chimichurri is identical to Sicily’s salmoriglio sauce, which is served mainly on seafood.
Food historians think that chimichurri was invented by gauchos to flavor meat cooked over open fires. If so, the gauchos probably used dried herbs as fresh herbs would spoil.
Chimichurri on llama steak | © Sheri Wetherell/Flickr
It’s not a marinade
Chimichurri is not a marinade. It is seen mainly as a flavoring for grilled sausages, meats and offal. Like any sauce, chimichurri is used by some as a marinade, but it is one of dozens.
Herbs used in chimichurri | © Jules/Flickr
Authentic Argentine CHIMICHURRI sauce
FAQ
Where did chimichurri originate?
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Type
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Condiment
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Place of origin
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Argentina, Uruguay Paraguay
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Main ingredients
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finely chopped flat leaf parsley, minced garlic, olive oil, oregano, red pepper flakes and red wine vinegar
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Similar dishes
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Persillade Wasakaka
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Cookbook: Chimichurri Media: Chimichurri
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What country is best known for chimichurri?
Is chimichurri from Spain?
Why is chimichurri important?
Where does chimichurri come from?
Here’s everything you need to know about where it’s from and how to use it. Argentine in its origins, chimichurri is typically made of finely-chopped parsley, minced garlic, oregano and white vinegar – though there are regional variations, with Uruguay adding red pepper flakes for an added kick. The name’s origin is unclear.
Who invented chimichurri sauce?
Chimichurri sauce is often referred to simply as chimichurri. It is likely the most famous culinary preparation from Argentina but little is known about its origin. Most food historians believe Argentine cowboys — called gauchos — to be the inventors of chimichurri sauce. The gauchos raise the cattle that provide Argentina’s world-famous beef.
What is Argentine chimichurri?
chimichurri, sauce of Argentine origin that typically includes parsley, oregano, garlic, and red wine vinegar. The people of Argentina, purveyors of some of the world’s best beef, allow little save salt and pepper to come into contact with their steaks. However, chimichurri is the notable exception.
Who invented chimichurri?
One popular story regarding chimichurri’s origin bestows its invention on an Irishman named Jimmy McCurry. The story goes that this gentleman made his way from Ireland to Argentina sometime in the 19th century. Some stories paint him as a wandering musician, others as a mercenary who joined the fight to liberate the country from Spanish rule.