"What Is Chimichurri? Argentina's Most Famous Sauce Explained.

Chimichurri: Argentina's Most Famous Sauce and the Secret Behind Every Great Asado

If there's one flavour that instantly evokes Argentina, it's chimichurri. Bright, fresh and full of character, this iconic herb sauce has become a symbol of Argentine cuisine, accompanying everything from grilled steaks and choripán to roasted vegetables and empanadas.

Simple in its ingredients but rich in tradition, chimichurri is much more than a condiment. It reflects the Argentine way of cooking—letting quality ingredients shine while bringing people together around the table.

What Is Chimichurri?

Chimichurri is an uncooked herb sauce traditionally made with finely chopped parsley, garlic, oregano, olive oil, vinegar, chilli flakes and salt. Depending on the region or family recipe, fresh coriander, thyme, paprika or lemon juice may also be added, but the classic version remains remarkably simple.

Unlike heavy sauces, chimichurri is fresh and vibrant. Its balance of herbs, acidity and garlic enhances food without overpowering it, making it one of the most versatile sauces in South American cuisine.

Where Did Chimichurri Come From?

The exact origin of chimichurri is still debated, and several stories have become part of Argentine folklore.

One popular theory links the sauce to the Basque and Italian immigrants who arrived in Argentina during the nineteenth century, bringing with them traditions of herb-based sauces. Others suggest that its roots can be found in earlier rural cooking, where fresh herbs, vinegar and oil were readily available to season grilled meat prepared over open fires.

While historians may disagree on its precise beginnings, one fact is undisputed: chimichurri has become an essential part of Argentina's culinary identity.

The Perfect Partner for Asado

No discussion of chimichurri is complete without mentioning the asado, Argentina's famous barbecue.

An asado is much more than grilling meat. It is a social ritual where family and friends gather for hours around the fire. Beef, sausages, vegetables and bread are slowly cooked over wood or charcoal, while conversation takes centre stage.

Chimichurri is traditionally served at the table rather than brushed onto the meat during cooking. Each person adds as much—or as little—as they like, allowing the fresh herbs and acidity to complement the natural flavour of the beef.

More Than Just Steak

Although often associated with grilled beef, chimichurri is incredibly versatile.

It pairs beautifully with:

• Choripán, Argentina's famous chorizo sandwich.

• Grilled chicken.

• Roasted vegetables.

• Seafood.

• Baked potatoes.

• Sandwiches and burgers.

• Empanadas.

Its freshness also makes it an excellent dressing for salads or grain bowls.

Red and Green Chimichurri

The version most people recognise is the traditional green chimichurri (chimichurri verde), made primarily with parsley.

In recent years, a red variation (chimichurri rojo) has also gained popularity. It incorporates smoked paprika, roasted peppers or tomatoes, creating a richer and slightly sweeter flavour while retaining the characteristic balance of herbs, garlic and vinegar.

Both styles remain faithful to the spirit of Argentine cooking: uncomplicated ingredients prepared with care.

A Sauce That Brings People Together

Perhaps the greatest appeal of chimichurri lies in its simplicity.

It requires no cooking, no expensive ingredients and no complicated techniques. Yet it transforms everyday dishes into something memorable. Like so much of Argentine cuisine, its true purpose is not only to add flavour, but also to encourage sharing, conversation and hospitality.

At PORTENA, chimichurri is part of our story. It represents the freshness, authenticity and generosity that define Argentine food, bringing a taste of Buenos Aires to the streets of London.

Whether served with an empanada, a steak sandwich or a traditional choripán, one spoonful of chimichurri captures the essence of Argentina.

From Buenos Aires to the Streets of London.The Art of Flavour Unfolding.

References

Academia Argentina de Gastronomía. Patrimonio Gastronómico Argentino. Buenos Aires.

Barsky, O., & Barsky, M. (2017). La Cocina Argentina: Historia y Tradición. Editorial Catálogos.

Ministerio de Turismo y Deportes de la Nación Argentina. Cocina Argentina and publications on Argentine gastronomy.

Peterson, J. (2017). Sauces. Houghton Mifflin Harcourt.

Instituto Nacional de Tecnología Agropecuaria (INTA). Publications on Argentine regional food traditions and culinary heritage.

Farb, P., & Armelagos, G. (1980). Consuming Passions: The Anthropology of Eating. Houghton Mifflin.