Chimichurri Differences

Alright, Alright, Alright...Let’s CHIMI! 
Let me explain the differences, and inspiration, for our different flavors of Chimichurri...but first, let me preface it with a Chef’s note* 

There isn’t one way to make Chimichurri. In fact, if you want to read about the history of Chimichurri and how it came to be, you can click here to gain some history knowledge (and you’ll be able to show off to your friends, that not only do you grill a mean steak, but that you’re a smart, bad ass).

As I was saying, there isn’t ONE way to make Chimichurri. Every Argentine family or Chef has their own version. I’ve had some with mango before, some with just lemon juice, and others that were pureed.


Luckily for you, I’ve been making Chimichurri for over 15 years, so IF ANYTHING, I got some experience mixing the concoction and serving it to thousands of people. In fact, I started my company with my Original “family recipe” Chimichurri. Why, you ask? Because 1000s of people told me to do it. That’s why.


So let’s get to it!


We offer three different kinds of Chimichurris. The
Original Chimichurri. The Spicy Chimichurri. And the Verde Chimichurri.


Our best seller, my favorite, and our first item was the ~ you guessed it ~ Original Chimichurri. This is the recipe that was passed down to me.

I’ve been making this Chimichurri since I was 10 years old. We call it Original for a number of reasons. This recipe TRULY represents the way the Gauchos (Argentinian Cowboys) would make it while they grilled delicious cuts of meat over open-flames in the deep parts of Patagonia (one of the gorgeous places on Earth).

These Gauchos would roam around all day herding cattle. The Gauchos would only use simple dry herbs, fresh garlic, and a little Extra Virgin Olive Oil and Red Wine Vinegar, to whip up what we now know as Chimichurri. It was about a lot of flavor, with a little amount of ingredients.

Our
Original Chimichurri only has 7 ingredients. The main solid ingredients are Oregano, Aji Pepper, and fresh Garlic. 


It’s simple and my favorite item we sell.

The Verde Chimichurri is the version of Chimichurri most people recognize nowadays. I started making this one, because people love what they know. Some aren’t as adventurous, and that’s okay! I wanted to have the modern-day option because people enjoy it, and so do I!

Our
Verde Chimichurri, is what we consider our modern-day version of Chimichurri. Over the years, the Original Chimichurri has evolved into a greener, herby, a tad-less-punchy version.

This is because Chefs and cooks started using fresh herbs. There was also a switch from Oregano to Parsley, which tends to be a lot greener. Is it wrong? No, of course not. Is it NOT the first of its kind? Definitely.

So why do I know it to be green when I see it at restaurants? Because restaurants are stages for craftsmen (Chefs) to show eaters what is possible. Our
Verde Chimichurri is for those who like the modern flavor.

Our primary green herb in our Verde calls for Parsley, as well as three other green herbs. Some spice. Same amount of garlic. And more Extra Virgin Olive Oil than vinegar. The
Verde Chimichurri is more complex in flavor. I reckon it’s smoother in taste and not so in-your-face. You can read the flavor profile here.

Alas, our
Spicy Chimichurri. I consider it our Texas Chimichurri. Why? Because we love our spicy food down here, baby! You can’t be a Texas sauce company if you don’t have a little spice in your life. Therefore, I had to make our Texas version ~ one that wouldn’t lose the Chimi flavor, but will pack some heat for those who like to feel the burn. 

The
Spicy Chimichurri we make is flavor first, heat second. And give it a sec, because it’ll sneak up on you. It’ll kick your butt a bit. The funny thing about this one is that Argentinians do NOT like spicy food.

Luckily for you, I was born and raised in Houston, Texas by two Argentinian parents. So I HAD to have a Spicy Chimi, baby! Packed with more Aji Pepper, Aleppo, Paprika, and Crushed Red Pepper, this heat has rich, deep flavors. And once the wind blows on those embers, you’ll start to feel the heat creep up. It’s a tastefully, and interesting ride with this one.

Well there you go, hopefully I was able to shed some light on the differences and inspiration for why we offer three of the best tasting Chimichurris available to you. If you’re a griller and about action rather than words, you can order your Chimichurri Bundle Pack right here and try it for yourself.

You will not regret it. I guarantee that.

Thanks, Axel


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