In Argentina, everyone and their mother have a “secret” chimichurri recipe passed down from generation to the next. Lucky for me, I have not been tied down to one recipe and have played around plenty with many types of chimichurri. Sometimes you have to go far from the recipe to make it better, in this case Mexican oregano. It’s hands down the best oregano out there, I don’t know if it’s a different species of plant or if it’s the terroir but it’s simply better.

Ingredients
– 2 cups flat leaf parsley (One bunch / 55 grams)
– 1 cup dried Mexican oregano
– Half cup dried red pepper flakes (use less if you can’t handle heat well)
– 3 big cloves of garlic
– 1 cup cane vinegar (white vinegar will do fine)
– 3 cups olive oil (use some good stuff)
– Salt
– Pepper

Chop up parsley and oregano, place in a big bowl. Smash up the garlic and add everything else into the bowl. Salt and pepper to taste. Let it sit for a day and voila! It’s a simple recipe so it’s easy to discern the difference between quality ingredients and shitty stuff, so use the good stuff. If you want it to be spicy, use dry piquin peppers as well, their flavor goes well with this.