History

Chimichurri's origins are disputed (Basque, English-immigrant or Argentine gaucho); the name probably derives from the Basque tximitxurri (a mixture of things). Whatever the origin, by the 20th century it was the parrilla condiment of record; every Buenos Aires steakhouse mixes its own in-house, and Don Julio, La Cabrera and La Carniceria each guard a signature ratio of vinegar, oil, garlic and oregano.

Make it at home

Yield Makes about 250mlHands-on 10 minTotal 45 minDifficulty Easy

Ingredients

  • 1 large bunch flat-leaf parsley, leaves only, very finely chopped
  • 4 cloves garlic, very finely minced
  • 2 tablespoons dried oregano
  • 1 teaspoon dried red chili flakes
  • 1 teaspoon sweet paprika
  • 1 teaspoon salt
  • 60ml red wine vinegar
  • 120ml extra virgin olive oil
  • 60ml water

Method

  1. Combine the parsley, garlic, oregano, chili flakes, paprika and salt in a bowl.
  2. Add the vinegar and water. Stir to dissolve the salt.
  3. Pour in the olive oil while stirring with a fork. Do not blend; chimichurri should remain chunky and the herbs visible.
  4. Let stand at room temperature 30 minutes for flavors to meld.
  5. Use immediately, or transfer to a sterile jar and refrigerate up to 1 week. Bring to room temperature before serving.

Tip from the editors. Chop the parsley with a knife, never a food processor. Pulsed parsley turns to wet sludge; hand-chopped keeps the leaf integrity that makes a real chimichurri.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat chimichurri

Chimichurri in Buenos Aires

Don Julio ★ 4.9

palermo-sohoUntil Daily until 00:00 (last orders 23:00)

Even Argentina's LA50B-#3 parrilla keeps the grill lit late. 22:30 reservations are standard; the Palermo room runs at full noise until midnight.

Try: Bife de chorizo and provoleta

Guatemala 4699, C1425 Buenos Aires

La Carniceria ★ 4.6

Argentine parrilla$$$palermo-soho

Pedro Pena and German Sitz's intimate Palermo parrilla. Grass-fed beef from family land, no walk-ins; charred-crust steaks and smoky bone marrow.

Signature: Costilla de chorizo, Mollejas, Grilled provoleta

Thames 2317, C1425 Buenos Aires

Chori ★ 4.4

palermo-soho

Chef-driven choripan counter from Pedro Pena and German Sitz: house-made sausages, four pickles, three chimichurris; the cheapest meal at Palermo quality.

Try: Choripan with house sausage

Thames 1653, C1414 Buenos Aires

More cities are in research. Want chimichurri covered somewhere specific? Tell us where you want to eat.

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