Chimichurri tops many grilled meat at Buenos Aires Cafe, including this steak. Photo by Courtney Pierce.

For 10 years, Buenos Aires Cafe has been reminding Austinites what’s so great about Argentinian food. Flaky empanadas and grilled proteins topped with chimichurri, yes — but also European-influenced dishes including gnocchi and pastel de papas, the Argentinian spin on shepherd’s pie.

The restaurant left its original location on South First Street a number of years ago. It has two locations now: one at 1201 E. Sixth St. and another in the Galleria at Bee Cave. I was reminded of just how good their chimichurri is earlier this year at a lamb event, where Buenos Aires served a simple but spectacular plate of grilled lamb and vegetables that shined because of this flavorful mix of fresh herbs and garlic.

The restaurant also recently started selling an herb and spice mixture that you can use to make that delicious chimichurri. Just in case you can’t pick up a jar ($5), here is the recipe:


2 cups finely chopped Italian parsley
1/2 cup finely fresh chopped garlic
1 Tbsp. fresh oregano
1 Tbsp. fresh thyme
1 Tbsp. crushed pepper
1 tsp. white pepper
1 Tbsp. red pepper flakes
3 Tbsp. salt
1 1/2 cups white distilled vinegar
3 cups canola oil

Mix all dry ingredients. Add the vinegar, then add the oil and mix well. Salt may be adjusted to personal liking. Serve with grilled meats or fish, as a spread on sandwiches or as a dip for vegetables.

— From Buenos Aires Cafe chef/co-owner Reina Morris