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For any Spanish students in Buenos Aires this winter, we encourage you to spend at least one night at home in order to cook a traditional Argentine meal.  We know it is easy to go out to the many trendy and delicious restaurants in the city but creating your own argentine meal and then bringing home the recipe will put a little bit of Argentina back in your home country.


Chimichurri is a popular spice filled sauce in Argentina, the name coming from an Irish man who invented the sauce, Jimmy McCurry, that is used for mainly as a sauce for grilled meat. The name changed from Jimmy McCurry as it seemed too many people had a difficult time pronouncing it, and was shortened to Chimichurri not too long after.  Chimichurri can be found throughout Argentina, in both restaurants and supermarkets, however is best served when it has been home prepared, as it is at its freshest form.


(Amounts of each ingredient depend on how much or how little Chimchurri you would like to prepare, and of course the strength of the garlic, parsley, and chilis. In general, the olive oil and red vinegar should be similar amounts, for the rest, experiment with your chimichurri and find out your own preferred recipe!)

Olive oil
Red Wine Vinegar
Freshly chopped oregano
Freshly chopped parsley
2 garlic cloves, chopped into thin slices
Chili pepper (for more spicy)


Place all of the ingredients into a blender and blend on low until the consistency is quite smooth.

Chimichurri is best to be left at room temperature for a few hours in order for the flavours to settle.

What is your favorite way to enjoy Chimichurri?