"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Reply
 
Thread Tools Display Modes
 
Old 12-06-2006, 09:14 AM   #1
Senior Cook
 
Flourgirl's Avatar
 
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
Where does chimichurri sauce come from?

Hello everyone,

I was exploring a food festival recently and someone brought me a sample of a juicy slice of flank steak marinated in something called chimichurri. I asked a couple of people and got different answers as to its origin, some said it's a Venezuelan dish, some said Argentinian, some said Mexican.

Where does this dish come from specifically or are there local variations of it thoughout the Americas?

Also, in my efforts to reproduce the recipe on my own, I've come up with a marinade using the following:
cilantro
garlic
lime juice
oil
maybe salt?

For those of you who know this dish, is there anything you'd add to the marinade that I left out?

Thanks!

__________________

__________________
Flourgirl is offline   Reply With Quote
Old 12-06-2006, 09:18 AM   #2
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
It is Argentinian. Here is my favorite recipe. It goes great with this.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-06-2006, 09:24 AM   #3
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Here is a little more info.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-06-2006, 10:24 AM   #4
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
I'd go easy on the lime juice--as in not much. Or use red wine vinegar as the touch of acid. I LOVE the stuff. Great as a dipping sauce--and a steak sauce.
Maybe just me and my wonky connection but I get blank windows from GB's links.
__________________
Gretchen is offline   Reply With Quote
Old 12-06-2006, 01:47 PM   #5
Senior Cook
 
Flourgirl's Avatar
 
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
I was able to get the links to work after a couple trys. Thanks GB, that's a great Wiki article, I love when I learn something new! Gretchen, I obviously left out a lot of ingredients in my "re-creation recipe", I know there was some kind of acid in it, it probably was a vinegar of some sort, red wine you say? I have some, I'll try a little lime and a little red wine vin. Will also add parsely and oregano...

thanks for the quick help!
__________________
Flourgirl is offline   Reply With Quote
Old 12-06-2006, 02:13 PM   #6
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
know there was some kind of acid in it, it probably was a vinegar of some sort, red wine you say? I have some, I'll try a little lime and a little red wine vin.

No, I was suggesting red wine vinegar instead of citrus juice, but it really doesn't matter. It is pretty overwhelmingly oil and garlic when I have had it in Argentine restaurants. And parsley as a sub for cilantro is what we usually get. I love cilantro though.
__________________
Gretchen is offline   Reply With Quote
Old 12-06-2006, 03:18 PM   #7
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Yes we usually get parsley too, but I am a huge cilantro fan so I like to make it with both.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-07-2006, 11:36 AM   #8
Senior Cook
 
Flourgirl's Avatar
 
Join Date: Oct 2006
Location: Norwalk, Connecticut
Posts: 366
Definitely cilantro! That's such a distinct flavor, I know it was in the one I tried.
__________________
Flourgirl is offline   Reply With Quote
Old 12-07-2006, 02:11 PM   #9
Sous Chef
 
cliveb's Avatar
 
Join Date: Jul 2006
Location: Caracas, Venezuela
Posts: 655
Quote:
Originally Posted by Flourgirl
Definitely cilantro! That's such a distinct flavor, I know it was in the one I tried.
Yep - chimichurri is Argentinian.
In Mexico you'll find salsa fresca on most tables.
Venezuelans have two popular sauces; one called Guasacaca ( which has a little avocado in it) and the other called "Mojito"
__________________
cliveb is offline   Reply With Quote
Old 12-11-2006, 08:56 PM   #10
Assistant Cook
 
sebie's Avatar
 
Join Date: Dec 2006
Posts: 3
Red wine vinegar
lemon juice
olive oil
parsley
cilantro
garlic
red pepper flakes
salt(not too much)
and pepper
__________________

__________________
Pain is weakness leaving the body
http://wherechefsplay.com
sebie is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:13 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.