Receta chimichurri argentina francis mallmann biography

Conde N'ast Travelernames Argentinian Chef Francis Mallman as one of Latin America's pre-eminent chefs.

He owns a very chic restaurant in Garzon UY, in the same Maldonado department where we own property.

The NY Times declares that EL Garzonis one of 10 restaurants worth a plane ride.We didn't make it to his restaurant on our last trip and we don't customarily jump aboard a jet to have dinner.

However, we do own his grilling bible, Seven Fires, Grilling The Argentine Way.
One of more memorable dining experiences in Uruguay was at the Estancia Del Puerto. Along with the superbly simple grilled meats, red pepper and provolone, we were served red and green sauces on the side.

Place parsley, oregano, and minced garlic in a food processor, blending until finely shredded.

Place parsley, oregano, and minced garlic in a food processor, blending until finely shredded.

The Argentine chef Francis Mallmann combines the pungent herb with garlic and parsley in a chimichurri sauce you'll want to slather on just about everything.

Chimichurri is a strong, savory Argentine sauce served with grilled meats and containing a blend of dried or fresh herbs and spices.

It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice.

Francis Mallmann, one of my culinary heroes, discovered his true culinary craft in his birthplace, Argentina.

It was so good that I ate at least half a cup of the chimichurri by myself.

Recently, buying grass fed, pastured beef direct from the farm reminded us of the flavor of the great grills we had all over Uruguay. Of course, I wanted to replicate them so I pulled down our copy of Seven Firesfrom the kitchen shelf.

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