Life-Changing Red Chimichurri
A deep, profoundly flavorful sauce with a sultry reddish hue, this easy-to-make chimichurri instantly elevates everything from grilled meats to roasted veggies.
A sauce worth celebrating
“On my first trip to Argentina, I celebrated New Year’s Eve at the most incredible little restaurant. That meal, especially the sauces, changed my understanding of flavor forever. I think of my cooking today as before and after I tried the chimichurri that inspired this recipe.”
-Adriana Urbina
Spices in this Recipe Card
Ají Panca Chile
A distinctly Peruvian chile, Ají Panca has a distinct sweet and smokey taste that builds a complex mild flavor and lends dishes a deep burgundy hue.
Ají Panca is the second most popular chile in Peru, right after Ají Amarillo. While Ají Amarillo has a light heat, Ají Panca is smoky yet extremely mild in heat, making it very family-friendly.
Based in NYC
Meet
Adriana Urbina
Adriana Urbina is a Venezuelan chef, entrepreneur and women’s advocate who believes cooking is a form of self-expression that elevates the human spirit and brings people together. She is the founder of Tepuy, a global series of pop-up dinners and virtual events. A three-time winner of Chopped, Adriana was previously Executive Chef at the James Beard-award winning NYC eatery De Maria.
I’ve always looked forward to waking up because I absolutely love breakfast!!! When I was a kid we used to have a big delicious breakfast all together and it was the best time of the day.
Juniper. I think it gives a very special piney flavor with hints of citrus. If you've had gin before, you'll recognize the distinct taste of juniper.
Quality prosciutto, bread, a good selection of funky cheeses, lots of different fruits and vegetables, chips and guacamole, and roasted nuts.
All the spice, twice as nice
(Because bulk isn't always bettter)
Grand Latin American
Tour the tastes of Latin America with these modernized regional favorites. There’s a dish for any occasion, with fantastic flavors from both sides of the Atlantic.