Monthly Newsletter - December 2008

The British, Italian, and French immigrants to Argentina strongly influenced the cuisine of this Latin American country. A fusion of these European flavors with the ingredients of the creoles lead to the creation of Chimichurri, one of the world’s most famous steak sauces. While some believe that the sauce’s European roots are evident in its similarity with the Italian pesto or the French persillade, Chimichurri maintains a uniquely Latin American flavor.

This Argentine delight has a base of olive oil and contains parsley, salt, pepper, onion, garlic and paprika. Different spices can be aggregated or removed depending on the region of Latin America. Lemon or vinegar can be added for an extra tang. This seasoning is popular for the Argentine asados, the country’s fabled meat grilling process.

There are many stories that explain the origins of the moniker of this legendary sauce. While it may be impossible to ascertain which one is true, they all involve the local people’s influence on foreign words. Some believe that a Brit named Jimmy Curry was the creator of this sauce and named it after himself. The “chimichurri” supposedly derives from locals’ pronunciation of his name. Other stories claim that it comes from the Spanish phrase: “Che, mi curry.” This translates into “hey, my curry,” which the British would say when they wanted their sauce.

Beef is a particularly popular food in Argentina and the rich pampas of the country provide the perfect setting for ranching. As Argentina is one of the world’s top producers of beef, it is no surprise that many Argentineans eat red meat at least once, if not more, times a day. This sauce is a perfect way to accompany a savory steak, a crispy chorizo or just about any other meat you can find. Latin America for Less provides you with this recipe so that you can try this sauce at home.

Ingredients:

• 1 bunch flat leaf parsley
• 8 cloves garlic, minced
• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 lemon wedge
• 1 teaspoon dried oregano
• 1 tablespoon diced red union
• ½ teaspoon salt
• 1 teaspoon black pepper

Instructions:

1. Chop the parsley in a processor
2. Squeeze the desire amount of lemon juice into the parsley
3. Add the remaining ingredients and blend
4. Divide the sauce in two
5. Use on half for as a marinade and the other half should be used for table service.

By
Alex Seeger

Written by Alex Seeger. If you have any questions or comments about this article, please email him at alex@latinamericaforless.com.

Sources:

Chimichurri Recipe
Argentinean Cuisine
Chimichurri

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• Newsletter November 2008
• Newsletter October 2008
• Newsletter September 2008
• Newsletter August 2008
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