Accepting foster placements from different countries means learning a lot about different foods. I recently learned about a Mexican chimichurri that is specifically for pizza. Below is a recipe for this chimichurri that will change your pizza eating experience.
What is Mexican Chimichurri?
Mexican chimichurri is a sauce that is typically used for pizza. It is a sauce that is common in the central Bajío (lowlands) region of Mexico. The Bajío region includes the states of Aguascalientes, Jalisco, Guanajuato, and Queretaro.
Outside of this region, Mexican chimichurri is not very common. However, variations of this sauce are prevalent throughout Mexico and Latin America by different names.
While I was making the sauce, I noticed that it was very similar in color and taste to the shrimp sauce from Benihanas. The chimichurri uses less ingredients than the shrimp sauce and has a much spicier taste.
What is the Difference Between Argentinian Chimichurri and Mexican Chimichurri?
When I first heard about this Mexican chimichurri, I was thinking of the green chimichurri my mom makes for things like brisket or over roasted vegetables. Apparently, the green version is a version from Argentina.
The Argentinian chimichurri uses parsley and cilantro. It has a slight tinge of spice, but nothing like the extremely spicy Mexican chimichurri. The Argentinian version also uses vinegar and is more like an infused oil than a “sauce”.
Uses for Mexican Chimichurri
While the most common use for Mexican chimichurri is pizza, it’s one of those sauces you can put on “everything”. Here are some other common uses:
- Scrambled eggs
- Shrimp/ scallops or other seafood
- French fries
- Banderillas (Mexican version of a hot dog- using a tortilla instead of a bun)
Key Ingredients and Variations of Chimichurri Recipe
While most recipes vary slightly, these are the main ingredients that are essential to make Mexican chimichurri:
- Chiles de arbol
- Dijon mustard
Here are some other additions or alternatives that can be added to chimichurri if desired:
- Raw egg
- Olive oil
- White vinegar
- Oregano, black pepper, cilantro or other spices
Next time it’s pizza night, whip up a batch of this super simple sauce and enjoy a Mexican cultural treat!
Mexican Chimichurri for Pizza
- frying pan optional
- 2 Tbsp olive oil
- 20-25 chiles de arbol more or less based on desired spiciness
- 1 clove garlic peeled
- 1/4 medium onion
- 1 cup evaporated milk
- 1 Tbsp dijon mustard
- 4 Tbsp mayonnaise
- salt to taste
- water optional, to taste
- In a medium frying pan over medium high heat, add 2 Tbsp of olive oil. Lightly toast the the chiles for 1-2 minutes, being careful that the chiles don't turn black.
- Transfer the chiles to a blender. Add the garlic, onion, evaporated milk, mustard, mayo and add salt to taste and blend until smooth.
- If desired, add water to make the salsa slightly more liquid or sour cream to make it thicker.