There's a lot of love for the green chimichurri out there — not least of all at El Che Steakhouse & Bar, the ever-bustling, live-fire Argentinian restaurant in Chicago's West Loop. Che's kitchen churns out at least 30 quarts per week of this herby, vinegary condiment — spooned alongside its expertly grilled steaks and swirled into ranch dressing and aioli.
But today I want to heap some affection on its lesser-known red version. Executive chef/owner John Manion created this brick-red, umami-rich condiment as a love letter of sorts to the dried herb-, oil-rich chimichurris and salsas criollos gracing the tables of churrascarias and parrilladas from Sao Paulo, Brazil to Mendoza, Argentina.
