Finding the best Chimichurri in the city — a personal search

I spent three months trying every version of Chimichurri I could find locally. The variation in quality is extraordinary. The best version handled yerba mate with genuine knowledge and the herbal and garlicky result was noticeably superior.

the asado is an Argentinian social institution as much as a cooking technique. The winning restaurant had the right a parrilla grill restaurant feel — unpretentious and focused on the food. yerba mate was suggested correctly. Worth the search. When Chimichurri is made properly it's a completely different experience.