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WHERE TO EAT The best Chimichurri in the world (according to food experts)
1
Recommended by Richard Co and 5 other food critics.
"A big slab of pork grilled to perfection slathered with chimichurri. My mom loved this as did I, and I think this is the best deal in La Cabrera."
2
Recommended by Louise Carr de Olmedo and 5 other food critics.
"In a city where you’re never more than a metre from a steak, it’s hard to single out parrilla restaurants for tourists that merit special mention, but Desnivel manages to be memorable. Homemade chimichurri sauce and hunks of bread are basic but tasty."
3
Recommended by Alessandra Fridrich Gianetti and 4 other food critics.
"It was all very tasty... and the chimichurri sauce... delicious!!!"
4
Recommended by Rebecca Arnold and 5 other food critics.
"It has (in my opinion) the best chimichurri sauce in town and serves a free empanada on arrival – winner!"
5
Recommended by James Smith and 3 other food critics.
"Sitting on cushion free, uncomfortable stools and sharing homemade chimichurri sauce with the local diners only adds to an atmosphere that you will struggle to find elsewhere."
6
Recommended by Larissa Dubecki and 7 other food critics.
"Everything off the parrilla comes with the house chimichurri - the pounded mixture of parsley, oregano, olive oil, red-wine vinegar and chilli that's about as hot as the mild-loving Argentine palate gets."
7
Recommended by Allie Lazar and 1 other food critic.
"The condiments might sit on the bar in murky jars, but don’t be afraid — you are encouraged to use a plastic spoon and smother your chori with chimichurri rojo y verde. The green is similar to provenzal sauce a mixture of parsley, garlic, oil and vinegar, while the red is mostly red pepper flakes and oil, and has a slight kick."
8
Recommended by Ishay Govender
"The empanadas here are served with the spiciest chimichurri, the ubiquitous condiment made from garlic, oregano, parsley, chilli, vinegar and oil, that we’ve encountered in the entire city. And the chimichurri too is something you must try – no two versions are ever the same."