Deep Fried Dictionary: Chimichurri

Chimichurri: Parsley sauce that usually tops meat; Argentinean.

Basically a Latin American pesto but used on steak or chicken rather than pasta, etc. Typical ingredients include parsley, oregano, garlic, oil, vinegar and pepper but as long as there’s parsley, oil and vinegar you can kinda just go nuts.

Not to be confused with chimichurris (plural), a Dominican street food that is like a burger OR chimichanga(s), a fried burrito. Confusion all around us. Chimichangas are good, they just fry the thing, kind of a “why not” situation, as far as I’m concerned…

Recipe to try: Chimichurri from Epicurious. Food process and you’re done! Get Latin, people.

About Jen Cantin

Follow Jen Cantin on Twitter if you have nothing better to do! Wouldn’t want to impose… Two cats and three times more ‘tude than the leading car insurance provider.
This entry was posted in Deep Fried Dictionary. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s