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 chimichurriElvio inherited Ignacio’s recipe, improved it with a secret twist, and brought it to Los Angeles in 1974.

Traditionally served with grilled meats, chimi can also be paired with seafood, mixed into scrambled eggs, sprinkled on bruschetta, layered into a sandwich, drizzled over veggies - or used as a salad dressing, pasta sauce or dip.



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