Chimichurri Patagonico - Marinades

What is chimichurri patagonico?

The name of this spice blend may not be familiar to you yet. But it is. You will only need to taste it once to remember this taste sensation forever.

I invite you here to take a trip to South America to discover new flavors. The chimichurri patagonico is the Argentinian counterpart of the green sauce in France and the salsa verde in Italy. This mixture of spices is also consumed in Mexico, Nicaragua, but also in Uruguay.

Welcome to the south of Argentina, in Patagonia, which gives its name to chimichurri patagonico. For the record, the term "chimichurri" comes from a meat importer, James C. Hurray, who worked in Argentina. He used to bring curry from India and his cooks would have said to him "Give me curry" in a somewhat approximate English, which would have given "chi mi churri".

It is sometimes difficult to determine the exact origin of a name, but I can tell you that your tasting will take you to South America. With the chimichurri patagonico made of garlic, oregano, salt, spices and chili, you will never see marinades in the same way again. Close your eyes and imagine for a moment a grilled meat in the heart of Patagonia in front of this incredible nature that has kept its wild aspect.

Did you know that? There are two types of chimichurri: the chimichurri patagonico and the chimichurri pampeano. The second one is more spicy than the first one.

What is the flavor of the chimichurri patagonico?

The chimichurri patagonico is mainly used to make marinades. It can also be used as a condiment.

How to use chimichurri patagonico?

This spice mixture is mainly used to make marinades, although it can also be used as a condiment.

Our recipe ideas with chimichurri patagonico

Grilled sea bream with chimichurri patagonico

The chimichurri patagonico is perfect with fish. I suggest you marinate a sea bream for a few hours in a mixture of chimichurri patagonico, lemon juice and olive oil. Then, cook your sea bream on the barbecue or a la plancha, it is sublime. You can also consider, in winter, or if you are in an apartment, to make a papillote with the same ingredients. Accompanied by potatoes, carrots and zucchini, it's a treat.

Prime rib with chimichurri patagonico

While chimichurri patagonico is a perfect match for fish, it is also ideal with meat. Argentines are used to cooking large pieces of meat over an open fire. Prepare a chimichurri patagonico sauce with lemon juice and olive oil. Put your prime rib on the barbecue and baste the meat with the sauce. Repeat each time you turn your beef over so that it soaks up the taste of the spice mixture.

Beef empanadas with chimichurri patagonico sauce

In Argentina, we like to eat empanadas, these small stuffed turnovers. I suggest a simple recipe that will be magnified by the chimichurri patagonico sauce. Take a shortcrust pastry and cut out large circles. Make a pan-fried mixture of beef, onions, peppers and tomato paste. Add salt and pepper and a mixture of chimichurri patagonico spices and olive oil. Place the filling in the shortcrust pastry, fold to form an empanada and bake for 25 minutes. Serve with a green salad.

How to preserve the chimichurri patagonico

The chimichurri patagonico spice mixture is best stored away from moisture and light.