ELVIO’S CHIMICHURRI was born two generations ago, on the Argentine Pampas. Grandpa Ignacio went on cattle drives every spring with other gauchos who agreed everything tasted better with his rustic chimichurri. ELVIO inherited Ignacio’s recipe, improved it with a secret twist, and brought it to Los Angeles in 1974.
Chimichurri is synonymous with traditional Argentine culture. For us, chimi is communal, a permanent fixture on the dining table; shared between generations from all walks of life. It’s shared experience exudes energy & love, transforming even the simplest of meals into memorable experiences. After I moved from Los Angeles to New York City in 2005, my dad would ship his chimichurri, sometimes a dozen jars at a time. I’ve given jars as gifts to friends around the world for years; like us, they’ve become addicts. ELVIO makes his CHIMI out of love: love for his family, for good food, for his Argentine heritage. After much encouragement from our extended family and friends, I quit my corporate job, joined forces with my family, and am so happy to bring it from our table to yours.
Now pass the CHIMI ~
The origins of the word “chimichurri” are mysterious. Perhaps the most convincing theory is that it was brought by Basque settlers to Argentina in the early 1800’s. The name derives from the Basque word tximitxurri – which roughly translates as “a mixture of several things in no particular order.” My Basque grandmother, a gifted artist with both a ladle and paintbrush, agrees with this argument.
Known as the ketchup of Argentina, every Argentine family has their own recipe. This is ours. When my dad and I started appearing on the cover of prominent newspapers and television shows in Buenos Aires, you can well imagine the level of scrutiny and unsolicited opinions, advice and suggestions we received. It’s true our chimichurri is the only one recognized in Argentine press and hailed as the best in the US. And although we are of course deeply flattered and humbled by the attention, our message is one of love and community. My dad’s chimi has bore witness to thousands of happy gatherings at my house over the years, and we hope it encourages families and friends around the world to slow down, sit down and enjoy a meal together.
Each bottle of ELVIO’S CHIMICHURRI & ELVIO’S CHIMI RUB is handcrafted in small batches to ensure superb quality and taste. ELVIO locally sources fresh parsley and garlic early every morning, directly from surrounding farms outside of Los Angeles. The highest quality of olive oil, along with fresh imported Argentine spices add that special flare to each jar. Of course the secret ingredient is 100% organic love.
ELVIO’S CHIMICHURRI is versatile. Although most commonly used as an Argentine BBQ sauce for our asados, CHIMI is easy to cook with and can quickly spice up old favorites. Our CHIMI has no sugar so it won’t burn when used as a marinade.
We would love to hear how ELVIO’S CHIMICHURRI is inspiring you. Please email us at [email protected] or post on instagram #ELVIOSCHIMI
Here are some ideas of how you can use CHIMI: