What harissa is to Moroccan cuisine and what mustard is to hot dogs in the USA, chimichurri is to steaks in Argentina. It is an aromatic mixture of parsley, garlic, oregano, sunflower oil, vinegar, and hot red pepper flakes, although additional ingredients such as coriander or chopped tomatoes are sometimes also included in the combination, while others may be omitted as there are numerous variations on chimichurri.

This vibrant green sauce (sometimes used as a marinade) is typically served alongside grilled beef steaks, but it also does wonders for grilled pork, chicken, lamb, fish, or duck, and it is quite common to pair it with Malbec wine. There are two theories about the origin of the name–one says that it was invented (and aptly named) by a British meat dealer called Jimmy Curry, and the other one says that it stems from the phrase "che mi curry", spoken by captive English soldiers who requested to eat curry after their unsuccessful attempt to invade Argentina, a Spanish colony at the time. 

Salsa tuco is a staple in Argentina and Uruguay, used as pasta sauce that is heavy on meat and vegetables. Although the ingredients for tuco sauce can vary, it is typically made with similar ingredients – meat, sliced carrots, onions, tomatoes, green peppers, and garlic.

When the sauce is done, it is enjoyed with any kind of pasta, depending on personal preferences.

Red chimichurri or chimichurri rojo is a variation of the quintessential Argentinian chimichurri sauce, which is also called green chimichurri or chimichurri verde due to its vibrant green color. This so-called “red version” of the sauce is typically made with a combination of olive oil, minced garlic, Spanish sherry vinegar or red wine vinegar, cayenne, paprika (sweet, hot, or smoked), bay leaves, salt, and black pepper.

Ripe tomatoes and red bell peppers are also common additional ingredients that, along with the paprika, give the sauce a distinctive, reddish-brown hue, hence the name red chimichurri. Alternatively, the chimichurri base consisting of parsley, oregano, garlic, olive oil, red chili pepper flakes, and vinegar can be enhanced with the addition of paprika, tomatoes, or red bell peppers to yield a red-colored sauce, thereby imparting a sweet and spicy kick to the intense herbal flavor of traditional chimichurri.