Chimichurri is an olive-oil-based sauce from either Argentina or Uruguay--two countries that have battled for years for the title of King of Chimichurri. When I first came to know of this South American deliciousness it was thanks to an Argentinian restaurant in the city of Monterrey, México. Its main ingredients are minced parsley, minced garlic, extra virgin olive oil, oregano, red pepper flakes, salt, black pepper and white vinegar. At Cueva Bar Café, I’ve modified the original recipe to make it more like a pesto.
Wikipedia claims that chimichurri does come from Argentina, and it reveals it to be a household ingredient that can be found in either its green or red form, depending on its maker. If anything, Chimichurri is to Uruguay and Argentina what salsa is to Mexico. Having tacos? Where’s the salsa? Having breakfast? Where’s the salsa? Having hotcakes? Fine, we don’t eat salsa with pancakes but now that I wrote this I bet there will be one Mexican who will tell his friend to hold his Tecate.
Chimichurri has been a key element at Cueva Bar Café, and one we’ve used in different dishes throughout the years, but it was first introduced to our supporters as an accompaniment to the handmade and baked-to-order empanadas we have been serving since day one. Regardless of where chimichurri made its first footsteps, there have been many times when our guests have thought we were an Argentinean food establishment. This leads me to think that Argentina created chimichurri. Either that or Argentina has a real good Public Relations Agent.
So the country of Gauchos might be the king of chimichurri, but research shows that the Patagonians use it in just a few dishes, most of them grilled. At Cueva Bar Café it has been used as the main part of a dish, or even as the best supporting actor by adding a punch of flavour, and if you want to eat it with a spoon, we won’t judge you. Instead, we’ll send you home with enough chimichurri to last you for a week, maybe more if you use it moderately.
Just the other day on New Year’s Eve, our new team member at Cueva Bar Cafe was surprised at how much the Paquins not just like, but love our chimichurri. She told me “Oz, your friends order a side of chimichurri with all of their dishes every time, I think they really like your chimi!”
So, last night in my quest to please my audience who keeps requesting I share my chimichurri recipe I made a dinner that included the use of this healthy condiment in a very unusual way.
Below is the full video of my experience creating a new recipe that I call Mar y Tierra Del Bocas, Che! It includes stuffed lobster, beef, rice, beans, flour tortillas and of course, chimichurri. The recipe is an inspiration mash mainly up from Baja (Puerto Nuevo) from the time Jo and I traveled to the West Coast for my tio Pepe's wedding, a night out in Washington DC with Ana and Jo, a date night with Jo in Charlottesville and a few other elements that I've picked up along the way.
Hungry for chimichurri yet? Here is my chimichurri recipe for you to make at home. Make sure you love it and if you make it and are on social media, please upload some pics and tag us in them.
RECIPE: CHEF OZ CHIMICHURRI RECIPE
1 bunch parsley finely chopped
1/8 cup pepitas
½ c vinegar
1 c extra virgin olive oil
1 tbsp minced garlic,
½ tbsp kosher salt
½ tsp black pepper
1 tsp red pepper flakes
½ tsp Italian seasoning
Place all ingredients in a food processor and pulse until it’s thoroughly mixed and finely chopped.
Taste and adjust salt or pepper to preference
Store in an airtight container until ready to use
About the author:
I chef Oz write these blogs. I am a home cook gone pro when my wife Jo and I decided to open Cueva Bar Cafe in San Diego California. I am passionate about offering a space where people gather for a good time, and to enjoy mindfully prepared food, made with love and passion by our culinary team. I'm all about inclusive peace, love, mutual respect, unity, kindness, and compassion under the sun with liberty and justice for all.
Let delicious food bring us together!
Established in 2010, Cueva Bar is a gem in the University Heights neighborhood. If you're searching for a small, neighborhood bar with an intimate setting, look no further. Where else in San Diego can you find the head chef and owner serving your food and giving you insight into how your meal was prepared? Only at Cueva Bar Cafe, where co-founder chef Oz, a beer and wine aficionado and frequent contestant on Food Network's Cutthroat Kitchen, built a tapas, wine, and beer menu that will satisfy any palate. Listed among the top 10 San Diego restaurants and named Best Empanadas by San Diego Magazine, Cueva Bar offers gluten-free and vegan-friendly menu items, making the dining experience at Cueva Bar truly unique.
We specialize in bringing people together with the help of shareable plates, friendly service, and an intimate setting!
OPEN FOR DINE IN, & TAKE OUT.
2123 Adams Avenue, San Diego, California, 92116.