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.
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.
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.
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.