ne of the most astounding recipes,
the chimichurri recipe, is also one of the most mysterious. While many people can traditionally agree upon how to cook a steak or how to make pumpkin soup, the Chimichurri Restaurant Near Me has so many variations and differences that it is hard to find two people who make it the same way. This is because chimichurri is a garlic-based sauce that has been around from the 1800s and has witnessed to many changes in Argentina and around the world.
In fact, even going back to the origins of the chimichurri recipe causes confusion and arguments because there are so many stories about when it was created and who created it. Some people believe that a supporter of General Belgrano during the Argentinean War of Independence created the dish. The supporter, named Jimmy Curry fought and dined with the soldiers who could not pronounce his name correctly. The sauce he created for his brothers in arms was thus named after him.
However, another story states that it was the British prisoners of way during the failed British invasion of Argentina who gave the sauce its name while it was the guards who created it. As is very easy to believe, times were hard during the war and food was scarce, but the Argentinean still fed their prisoners ample amounts of fish and chicken. While trying to say “give me sauce”, the British managed to say “che me curry” and the Spanish created a sauce out of the available options; mostly garlic and parsley. After the British were sent back home the sauce became a national cuisine and the failed attempt at asking for a side was adopted as the name; chimichurri.
But the mysteries of the chimichurri recipe don’t end there. While the basis for chimichurri is garlic and parsley, it is only that which people can agree on. If you look online for a recipe you will find countless different ways to create it as well as many different ingredients to add into it. Some recipes call for 2 cups of parsley, 4 cloves of garlic, 2 tablespoons of chopped onion, and half a cup of olive oil and to have these ingredients mixed separately and then refrigerated until time to eat.
Others say to use ¼ cup of water, ½ cup of parsley, 3 cloves of garlic, 1 tomato, and 1 tablespoon of oregano and to keep the mixture in the fridge for at least three days before eating.
