Foodies traveling to Buenos Aires will generally have a culinary to-do list that includes items like steak, empanadas, Malbec, dulce de leche and chimichurri. And, almost any restaurant dedicated to Argentine fare will have a menu designed to check off most, if not all, of those boxes.
For a more immersive culinary experience, however, spend an evening at The Argentine Experience. Located in the Palermo Hollywood neighborhood, this entertaining supper club provides its guests a lightheartedly fun but seriously tasty introduction to Argentine cuisine by way of a three-course meal. Although not exactly a cooking class, diners are tasked with assembling empanadas and properly steeping mate (a green tea that Argentinians inexplicably seem to love.)
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One of the many outstanding dishes they serve is this update on a classic chimichurri that the chefs at The Argentine Experience spent six months developing as a brilliant accompaniment for steak. It should be noted, however, that this recipe is quite unusual for Argentina in that a traditional chimichurri contains no onions or garlic, and if it does they are usually raw.
The Argentine Experience Chimichurri (3 portions, each serves 6)
Ingredients:
2 onions
1 clove garlic
1 cup olive oil
1 cup vegetable oil
5 tbs. paprika
2 tbs. dried oregano
2 tbs. dried basil
4 tbs. dried Chimicurri*
1 tbs. salt
2 tbs. sugar
1 tbs. black pepper
Preparation:
1. Preheat oven to 350.
2. Peel onions and place on a baking tray with the head of garlic, and add a little salt, pepper and olive oil. Bake for 20 minutes or until soft to the touch.
3. Remove from oven and peel the garlic. Add them and onions to a blender and blend into a paste. Place in a wok.
4. Add both the oils then cook the paste on a very low heat for 10 minutes, add the sugar and salt and cook for a further 5 minutes.
5. Add the rest of the herbs, stir well then simmer gently for a further 5 minutes.
6. Take it off the heat and allow it to cool naturally.
*Chimichurri is also the name for a kind of dry rub containing various herbs, these rubs vary greatly in the amount of herbs they use and there are plenty of recipes for these online.