Every chef across the world, pays close attention to what goes into their food but here at Los Potreros we are also concerned about what our food is doing to the environment. Our chefs have always had a “no waste mentality” and now more than every they are minimizing what they throw out and developing a menu to ensure they can continue to cut down what little waste we still have, throughout the last few months we have begun to test out new ideas with great success.
Chimichurri is traditionally made of finely-chopped parsley, garlic, oregano, oil and white vinegar. Though there are regional variations, it is also a recipe which is usually kept as a closely guarded secret. Chimichurri is not a marinade as argentines tend to use salt as the only seasoning on a piece of beef but it is used as a condiment at any asado.
A traditional dish from the La Rioja province of Argentina in the Andes, due to the climate for growing olives, figs, fruit, and quince. The abundance of these ingredients, combined with the large number of Italian and Lebanese immigrants has resulted in a variety of filling and flavourful dishes, including Locro. Traditionally eaten on May 1st to celebrate the day of the worker, May 25th in honour of the 1810 revolution or on the 9th of July which is Argentina’s Independence Day.
