There’s no doubt about the fact that South America has a lot to offer in terms of salsas (sauces). Starting in Mexico and making your way down the continent you can come across a wide variety of sauces ranging in both flavor and spiciness. In Mexico one of the classics includes a scrumptious salsa verde made from tomatillos and other delectable spices. In Chile no matter where you are you’ll come across pebre, a fresh pepper sauce that they put on just about anything. In Uruguay salsa salu made of a mix of fresh vegetables and herbs accompanies most grilled meats. Here in Argentina besides salsa golf (which it would be a sin to put on any type of grilled meat; for fries only!) at all parrillas you will find chimichurri along side salsa criolla.
Now here’s the question, which one do you choose: chimichurri or salsa criolla? My friends, this is a question that will inevitably go unanswered throughout the ages. It’s a classic ketchup or mustard situation. If you go to Chicago and even think about putting ketchup on your hotdog you will be shunned out of the city. On the contrary in New York spicy brown mustard is one of the very few ingredients that they actually put on a hotdog. But, I digress…
I believe that in most cases it is part of proper etiquette to put chimichurri on just about whatever it is you please, be it grilled meat, bread, or cheese. It’s one of those ‘cover all your bases, works with anything, gotta have it’ kind of sauces. In fact, I think it’s almost a sign of a bad parrilla or asado to NOT have a chimichurri to accompany the wide variety of grilled treats. Salsa criolla, however, is used more so in limited quantities (that’s not to say it isn’t abundant in Argentina).
I’d imagine that if you’re not much into following rules or preconceived notions it would be my job to recommend that you used both, on whatever you want. I must say they are each, in their own right, a perfect sauce. Salsa criolla has a very fresh and full flavored summer feel. Made with onions, tomato, pepper, olive oil, vinegar and salt to taste salsa criolla is almost like a mini salad. It brightens up the food and the strong flavor of the onion is mellowed by the refreshing taste of tomato. Chimichurri I can appreciate for different reasons all together. The flavor profile is intense but complimentary to freshly grilled meats. The combination of herbs and spices wakes up the palate and invigorates your senses. Frankly, I can’t be asked to choose which, is why I say go for the choripan because when they ask you what salsa you want on it you can tell them LAS DOS!
Steak Buenos Aires 