Don Julio ★ 4.9
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
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
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
- Combine the parsley, garlic, oregano, chili flakes, paprika and salt in a bowl.
- Add the vinegar and water. Stir to dissolve the salt.
- Pour in the olive oil while stirring with a fork. Do not blend; chimichurri should remain chunky and the herbs visible.
- Let stand at room temperature 30 minutes for flavors to meld.
- 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.
Where to eat chimichurri
Chimichurri in Buenos Aires
La Cabrera ★ 4.4
Gaston Riveira's 2002 parrilla famous for the dozen side bowls (purees, salsas, salads) served with every steak. Two Cabrera locations; consistently full.
Signature: Bife de chorizo with side bowls, Provoleta, Ojo de bife
La Carniceria ★ 4.6
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
Chori ★ 4.4
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
More cities are in research. Want chimichurri covered somewhere specific? Tell us where you want to eat.