The Origins of Chimichurri in Argentine Cuisine

Some mysteries may never be solved.

Who built Stonehenge?

Is there a real Loch Ness Monster?

What happened to Amelia Earhart?

Let’s add another one to the list: where did the term “chimichurri” come from?  The origin of this Argentine grilling staple’s name is as murky as the sauce itself.

Writing in the San Francisco Chronicle a few years ago, Joyce Goldstein tried to solve the riddle of how chimichurri got its name:

According to one account, “chimichurri” is a corruption of English names such as “Jimmy Curry” or “Jimmy McCurry,” who was either an Irish or Englishman who signed up to fight for Argentine independence, or an meat wholesaler, depending on who you ask.
Another explanation comes from the Argentine gourmet Miguel Brasco, who postulates that the term came from British soldiers who were captured during the failed Rio de la Plata invasions in the early 1800s. These soldiers mixed English, Spanish and aboriginal words when asking for condiments.
Other stories give credit to Basque settlers who came to Argentina in the 19th In this telling, the settlers referred to the sauce as “tximitxurri,” which – loosely translated – means “a mixture of several things in no particular order.”
“There are as many variations of chimichurri sauce as there are stories of where the sauce came from,” author and chef Elizabeth Karmel wrote in a 2011 Associated Press piece.

“My favorite story credits English-speaking colonists for speaking in ‘Spanglish’ and asking for sauce with their meals, which they called curry. Instead of saying ‘Che mi salsa,’ they would say ‘Che mi curry.’ And supposedly that somehow got changed around to chimichurri.”

Chimichurri in Argentine Grilling

While we can’t prove how chimichurri got its name, we can poke holes in some of the myths surrounding this sauce, with the help of Asado Argentina, a website devoted to Argentine grilling.

Chimichurri doesn’t need to be a fresh, bright green. It comes in different colors, and some fans like it to have an aged appearance for a more mellow flavor. For example, our Che Amigo Chimichurri Sauce is a lovely orange color.
Chimichurri isn’t Argentina’s answer to ketchup. (Ketchup is the Argentinian version of ketchup.) It’s not served with every meal, and you won’t see it poured over French fries or hot dogs. Nor is it a South American pesto. They may look similar, but they contain different ingredients and have different uses.
Some people argue that Chimichurri should serve as a condiment, not a marinade. In the Argentine grilling world, it is typically served with steaks, sausages and organ meat.
Chimichurri isn’t made simply by mixing cilantro, limes and spices in a blender.
If you’re interested in delving into the world of Argentine grilling, Gaucho Grills can help. Our grills can let you grill steaks and other meats as if you’re at a traditional Argentinian parilla.

And fear not: we sell chimichurri to help add some extra flavor to your meal, even if you don’t really know how the sauce you’re serving got its name.

Chimichurri Cheesesteak

Most native Philadelphians will tell you, “Don’t mess with the Philly Cheesesteak!”  I mean really, how can you possibly improve on melted cheese and fried onions smothered over thinly sliced ribeye steak?  Well people always try, it’s just our nature.  Pizza sauce, ketchup, mushrooms, peppers, lettuce, mayo, it’s all been thrown at Philly’s beloved sandwich.

Since others have already taken the bold step to take the cheesesteak to new heights, we proudly offer our own version of this Philadelphia staple, of course with an Argentine flair.

The Chimichurri Cheesesteak:

(Recipe makes 1 Sandwich)

8-10 oz. Chopped (Very thinly sliced) Ribeye Steak or Chicken Steak

3 Slices Provolone Cheese (For a true Argentine taste, try to find some Provoleta cheese and substitute accordingly)

1/3 cup chopped onions

1 Long Crusty Hoagie/Steak Roll

4 Tablespoons Che Amigo Authentic Argentine Chimichurri

On a frying pan or griddle (Or your gaucho grill with a griddle plate) sauté the onions with a tablespoon of the chimichurri and set aside.  Next step, fry up the steak.  Use 2 tablespoons of the chimichurri with the steak.  It will infuse the meat with the zesty and garlicky flavor that will make this sandwich distinct.  When chopped and fried to your desired consistency, add the sautéed onions and top with the provolone cheese.  Once the cheese has melted transfer to a traditional crusty steak roll.  Top with a tablespoon of the chimichurri and you are good to go.

Of course, living in Philly, the easiest way may be to just buy a cheesesteak from your local steak shop and use the chimichurri as a topping, but cooking the actual steak and onions in the sauce really does take it to the next level.

We’d love to hear what you think about this recipe and also the different ways you jazz up your own cheesesteak.  Let us know, we’re always looking for new food twists and turns.

Chimichurri Recipe from the Olive-N-Grape

Our friend, Michelle Trudy Holtz, at the Olive-N-Grape in New Hope, PA., just blogged about a recipe that included our Che Amigo Argentine Chimichurri. Click the link below for the chimichurri recipe.  To learn more about her store and the fantastic oils and vinegar she carries, (A great place to purchase our Chimichurri as well) check out the Olive-N-Grape.

Che Amigo Chimichurri Chicken

This dish was made with a new product of ours. Che Amigo Chimuchurri Sauce. It’s an Argentinian recipe, and it’s just fantastic. It’s really lovely, fresh and green with a moderate hint of spice. I’d recommend it even if we weren’t carrying it! Go visit their website, they make amazing grills too!

Fire Roasted Corn & Rice with Chimichurri

I promise in due time we will have some great recipes coming forth. However, every once in a while you prepare something so simple and seemingly innocuous, that it shocks you when you realize how something simple can be made to taste amazing. Last night was one of those moments.

As a side dish to some excellent seafood cakes my wife had prepared, I decided to create a simple rice dish, composed of brown rice and fire roasted corn. I would love to go into detail about how I roasted the corn in their respective husk right on top of my Gaucho Grill, infusing it with smoke from burning mesquite. (It’s been done before and it’s great.) But I cannot tell a lie. I did not. Time was not on my side. It was late and I was hungry. I used Trader Joe’s frozen Brown Rice and Trader Joe’s frozen Roasted Corn. That’s right, I said it…frozen!

Once the TJ’s combo was popping and sizzling in my saute pan, I did what every wanne-be chef does, and decided it was time to spice things up. Keeping it simple and quick, I turned to our go to sauce of choice, Che Amigo Argentine Chimichurri. A couple of ladled tablespoons later and I had just discovered that something amazing can be created in about 5 minutes.

The blend of the garlic and spices in the chimichurri, combined with the tang in the vinegar, gave much needed flavor to the brown rice and blended harmoniously with the sweet smokiness of the roasted corn cooked to perfection on a parrilla grill. It was really an amazing side dish and will now be a standby in our kitchen. And next time, if time permits, the corn roasting, will come from my grill. (No offense to Trader Joe’s. Their corn is pretty tasty.)

Check out the other articles on our blog to learn more about asado cooking techniques and traditional Latin recipes, including several other Argentinean vegetable dishes and sides for your next asado meal.