I don’t remember the year or the name of the restaurant. In fact, I don’t remember with whom I was dining. But I do remember when I fell in love with chimichurri at first bite. It was back during a lunch break in 2004 or 2005 at a restaurant off Main Street.
Chimichurri is one of those sauces you want to pile on a plate of pork carnitas, a thick juicy steak fresh from the grill or a pork chop fried in a cast-iron skillet. Bring it on!
Its tangy flavor marries beautifully with so many dishes, and the fact that it’s virtually fat-free makes it much better than heavy sauces like Bearnaise and hollandaise.
(READ MORE: An A-Z guide of what to eat in Chattanooga)
I’m one of those who was blessed — or should I say cursed? — with the cilantro-tastes-like-dish-soap gene. Funny how genetics can play with our tastebuds. So I was quite surprised when, looking for a recipe for chimichurri years ago, I discovered it had a good amount of cilantro in it.