Chimichurri to sos podawany do grillowanego mięsa w Ameryce Południowej, szczególnie w Argentynie i Urugwaju. To tam podczas wielkich mięsnych uczt zwanych asado króluje na stołach uginających się od mięsiwa, a jego czosnkowo-ziołowy aromat unosi się w powietrzu, tworząc z nim symfonię nieodpartej pokusy.
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