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.
The argentine version is called Salsa Criolla, made with chopped peppers, onion, tomato, garlic and tossed with white wine vinegar and olive oil. Salsa Criolla is the perfect complement to beef, alongside chimichurri. It is also a popular topping for most Argentine street food like “choripan”. Although it is meant to be served fresh it can be kept for a few days in the fridge.
