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Chimichurri Patagonico comes from Argentina. Consumed in a large part of Central and South America, it will delight your taste buds with its pronounced flavours to spice up all your favourite dishes.Composition: Garlic, Oregano, Salt, Chilli, Spices.
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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 to take a trip to South America to discover new flavours. 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 southern 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 somewhat broken English, which would have given him "chi mi churri".
While it is sometimes difficult to determine the exact origin of a name, 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 spicier than the first one.
Chimichurri patagonico is mainly used to make marinades. It can also be used as a condiment.
This spice mixture is mainly used to make marinades, although it can also be used as a condiment.
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.
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.
In Argentina, we like to eat empanadas, those little 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.
The chimichurri patagonico spice blend is interesting in taste, but it is also a very good ally for your health.
If the spices are antiseptic and antioxidant, the pepper is known for its many virtues. This fat burner is the partner of your weight loss in the framework of a balanced diet. Antioxidant, it fights against the ageing of cells. It is also rich in vitamins A, B6, C, E, K and PP and contains many trace elements (copper, iron, magnesium, potassium, etc.).
As for garlic, it is a powerful antiseptic which plays a favourable role on the digestive system and the respiratory system.
The chimichurri patagonico spice mix should be kept in a dry place and protected from light.
Based on 2 customer reviews
published the 15/11/2021
following an order made on 02/11/2021
Au top, avec une bonne viande rouge, aussi bon que ce que nous avions mangé une fois au restaurant qui nous avait tant plus
published the 21/09/2021
following an order made on 08/09/2021
Cadeaux sympa à faire