Talk:Chimichurri

This article was nominated for deletion on 11 December 2004. The result of the discussion was keep.

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Untitled[edit]

Removed ¨Chimichurri is known as the ketchup of Argentina¨. How? By Whom? — Preceding unsigned comment added by Falstaff85 (talk • contribs) 15:42, 14 July 2007 (UTC)[reply]

Chimichurri origins[edit]

I have just inserted references that prove the chimichurri sauce was "born" in Argentina, and therefore is an argentine sauce. However, it is known that the sauce is eaten in other countries. --El rrienseolava (talk) 00:14, 7 August 2011 (UTC)[reply]

change origen of uruguay put argentina. chimichurri is of argentina. not uruguay. same dulce de leche. 37.160.41.182 (talk) 13:02, 5 December 2023 (UTC)[reply]

Lede[edit]

The lede poorly describes the sauce, beyond "it is a green sauce, and sometimes it is not." Are there any ingredients that define the sauce -- garlic and parsley?? — Preceding unsigned comment added by 76.190.244.215 (talk) 15:02, 13 November 2011 (UTC)[reply]

Origin of the term[edit]

The source provided shows that the word was used as a nickname in the 18th century. This proves nothing about the origin of the term in relation to the sauce. Saying this discredits any of the stories below constitutes original research and goes against the rules of Wikipedia. (WP:NOR) All you can say from the links provided is that the word was also used as a nickname in the 18th century, but you cannot say that disproves any of the other origins for the term unless you can find a source that makes this connection. 190.245.89.52 (talk) 01:13, 5 December 2011 (UTC)[reply]

OK, I plead guilty to OR here. However, there are lots of sources better than the current blog entry (!!!) which do call these Jimmy stories "legends" or otherwise cast doubt on them ("Hmmm."). Remember, WP:V does not require that we credulously accept everything we read on the Web or in cookbooks. --Macrakis (talk) 16:50, 5 December 2011 (UTC)[reply]

Agreed. I do think these explanations are not satisfactory and likely just folk tales, but we can't assure there is a connection with someone nicknamed chimichurri in Colombia unless there is a source for such a connection. So I think the current writing, where all sides are presented without judging the validity of one over another, is best. 129.132.211.189 (talk) 15:24, 6 December 2011 (UTC)[reply]

It is worth noting that the Moroccans make a sauce with a very similar recipe, called 'charmil'; the similarity of the words as well as the recipe is fairly striking. I would say there is some possibility of an etymological as well as culinary relationship. Moroccan/Arab immigrant origins?jackbrown (talk) 21:58, 15 May 2014 (UTC)[reply]

I think you mean chermoula, which has some similarities, but the word is quite different. Anyway, we'd need a reliable source for this claim. --Macrakis (talk) 22:43, 15 May 2014 (UTC)[reply]

See below, #Etymology. It's certainly from the Basque word, though I haven't put it that way in the article.--Thnidu (talk) 08:23, 6 February 2016 (UTC)[reply]

Chimichurri in Israel[edit]

Do you think I should add that chimichurri is used in Israel? I know a chain of burger restaurants in Jerusalem that uses chimichurri, which is the reason I familiar with this amazing sauce. pastasauce (talk) 19:00, 17 December 2012 (UTC)[reply]

It's probably found wherever you find an argentine; I first encountered the sauce in Mexico, where it is common in the finer restaurants of the Condesa. And more recently in SF, USA. So, not really relevant. jackbrown (talk) 22:00, 15 May 2014 (UTC)[reply]

Etymology[edit]

§ Etymology: Given that Basque tximitxurri is pronounced almost identically to Spanish chimichurri and that there is a reasonable channel of transmission (the Basque settler community in Argentina), the folk etymologies relating them to unattested English names are patently absurd and should not be given top billing. Accordingly, I am

adding the pronunciation of tximitxurri, which is extremely relevant here and nothing like obvious to English-speakers
1. in IPA
2. and in English respelling, in an admitted approximation, as an aid to those readers who don't know IPA, who are the vast majority
and switching the order of the paragraphs
with appropriate rewriting.

I'm sure I've heard a number of food names that imply something very like "a mixture of several things in no particular order", but I can't think of them now. A brief list would be good as "cf. __,__,__/".

Please {{Ping}} me to discuss. --Thnidu (talk) 21:47, 27 January 2016 (UTC)[reply]

Agreed that the Basque etymology is the best supported. Do you have additional WP:RS for that?

As for the other food names meaning "a mixture of several things", I don't see how they contribute to this article at all, and have removed the list. --Macrakis (talk) 17:12, 6 February 2016 (UTC)[reply]

Photo[edit]

Is there a less appetising and less representative photo available? This looks like a bowl of broth with some leaves in it! A Creep (talk) 09:27, 3 May 2016 (UTC)[reply]

Most popular recipes seem to use balsamic rather than white wine vinegar[edit]

Do what you will with this info. Recipe references white wine vinegar but I see a lot of references to balsamic in the texts.

24.45.45.114 (talk) 03:58, 13 November 2016 (UTC)[reply]

J

Disambiguation[edit]

There should be a proper "Not to be confused with..." section relating it to Chimichurris (article that needs fixing) rather than an off-hand mention at the end of the page. --139.47.117.211 (talk) 15:46, 11 January 2021 (UTC)[reply]

Etymology of Chimichurri[edit]

Upon looking up the Basque "tximitxurri" there were no results. When doing an English to Basque translation of "hodgepodge" the translation is "nahaspila" which means "a mess". So not sure of the accuracy of this etymology section. 24.89.85.23 (talk) 22:04, 2 May 2022 (UTC)[reply]