Chimichurri

From Wikipedia, the free encyclopedia

Chimichurri is a sauce and marinade for grilled meat originaly from Argentina but used in countries as far north as Nicaragua.^[1]

1 Origin
2 Preparation
3 See also
4 References
5 External links

[edit] Origin

Chimichurri originated in Argentina and is a popular sauce used with grilled meat in many Latin American countries.^[2]^[3] It is told that the unusual name comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Belgrano in the 19th Century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauces' name was corrupted to 'chimichurri', while others say is was changed in his honor.^[4]

Other similar stories involve Jimmy Curry, an English meat importer; a Scot, James C. Hurray, travelling with gauchos; and an English family in Patagonia overheard by the group of Argentinians that were with them while saying "give me the curry". All the stories share an English speaking colonist and the corruption of names or words by the local population.

[edit] Preparation

Chimichurri is made from chopped parsley, dried oregano, garlic, salt, pepper, onion, and paprika with olive oil. Vinegar can be added for more "bite". It is usually the only seasoning for steak and chorizo sausages in Argentine asados. It can also be used as a marinade for grilled meat. Chimichurri is also available bottled or dehydrated for preparing with oil and water.

The preparation is likely a mixture of Spanish and Italian methods, a general reflection of Argentine society as a whole. The essential elements of chimichurri are common to both Spain and Italy. The overall compositions, taste and preparation are clearly derived from Genovese pesto.