|Steak w/ Chimichurri. Source: John Herschell|
Major food experts and historians agree that this Argentine sauce was invented by the cowboys (gauchos) of Argentina, who were known to grill meats and sausages over open fires. Yes, I know what you're thinking. Their job is legit. You're correct. But, sadly, not all of us can spend our days herding cattle and eating sausage :( Anyway, it was likely that they used a dry version of Chimichurri, which did not spoil as quickly as fresh herbs would. The origin of the word is unclear. Some say that the name comes from this guy named Jimmy McCurry, an Irishman who marched with troops for Argentina's independence in the 19th century. It is also rumored that the sauce may be named after an Englishman, Jimmy Curry, who spent time with gauchos while involved in the meat trade. Either way, Jimmy (Mc)Curry was too hard of a name for locals to pronounce so it eventually evolved into "Chimichurri".
|Swordfish Chimichurri. Source: CulinaryCara|
This one had to be a quick guide! Sorry! Work has been busy and I'm still trying to catch up with errands. I'll spend more time on the next few posts in the coming weeks. Thanks for reading!