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What the heck is ... chimmi-churri?
 Before I tell you what it is, just listen to the word. Chimichurri ... chim-EE-churrrrrrrr-EE ... chiiimmmmm-ee-CHURY ...CHIM-ee-CHEW-ree. It dances on your tongue! If the word alone feels this good in the mouth, just wait until you taste it. [No! It has nothing to do with Mary Poppins flying around England, hanging on the end of a silly umbrella!] Chimichurri is to Argentina, what Pesto is to Italy (the same, only different!). In Argentina, chimichurri is traditionally used with meats - and all meats in Argentina are grilled. [you probably can't buy a piece of meat in a restaurant in Argentina without it being grilled and served up with Chimichurri!] Chimichurri is also often drizzled over rice and eggs for breakfast. It is even wonderful with hunks of crusty bread for dipping. It's used in Argentina the way we use ketchup in the U.S., except that it's always made fresh and is far more delicious and never comes in those little squishy industrialized pouches.  The texture can range from a runny, smooth sauce to a stiff paste to almost salsa-like chunkiness. At Tapino, we serve it as a condiment with our "Kobe Beef Tips" small plate and the "Kobe Bistro Tender" entrée. So, you ask, just what is the recipe for authentic Chimichurri? I can't tell you! It's the Chef's secret ... but ...maybe .... for a price .... Oh, what the heck ... I guess I'll tell you anyway. (Don't rat me out to Chef James, though. He tries to maintain an aura of superiority about his sauces. I think he is part French! ) ...
Secret Chimichurri Recipe:
 Take a big bunch of green stuff (herbs, weeds, whatever: Cilantro and parsley and basil will do nicely - don't care how much, don't care what proportions - but they are the dominant ingredients - Don't like one of those? Leave it out! Add to that some strong smelly stuff. (garlic is nice. "How much?", you ask? ...  How much do you like garlic?) Throw in some hot spicy stuff (a fresh Serrano or Jalapeno pepper would be just dandy. How dandy do you want it to be?) Now, a little sour stuff (lemon juice, lime juice, sherry vinegar. (do I look like I care what, or how much?) Then, of course, you will need some oily stuff. (how about olive oil? Don't have olive oil? Try Wesson oil, or WD-40. - but you'll wish you had used olive oil!)  Life is always better with a little black pepper, so grind some in. Other herbs and spices can be nice too. How about some salt? And, you can even toss in Simon & Garfunkel if you want. Like onions? Go ahead, knock yourself out: green or sweet red or shallots or whatever.  Like Anchovies? Hmmmm ... never tried that before - sounds pretty gross! ... I think I'll pass on that one.
Now, dump the whole mess into your blender and churn it into a green glop. Too thick? Add more runny stuff. Too runny? Add more weeds. Taste it. Needs more of something? Add it! Too much of something? Dilute it by adding more of everything else! Congratulations!  You have just made a batch of Classic Argentinean Chimichurri sauce. Yep, its true! And, your version is just as authentic and valid as anyone else's.  Maybe you should stop by Tapino sometime soon and try our version. It changes slightly from batch to batch, depending on just how dandy the Chef feels that day.
In fact, If you promise to eat at Tapino every evening, we'll promise to serve you a delightfully different version of Chimichurri every night! Viva Chimichurri! ... Viva Argentina! ... Viva Tapino! |
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