Argentina
Chimichurri
Argentina's signature sauce of finely chopped parsley, garlic, oregano, red pepper flakes, olive oil, and red wine vinegar. Served with asado, sausages, and grilled meats.
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Argentina
Grasita Colorada
A spicy red fat sauce of pork fat, ground chili, paprika, and onions, served on top of locro. It adds a fiery, rich finish to the hearty stew.
Argentina
Quiquirimichi
A traditional hot sauce from the Argentine northwest, made with ground red chili, pork fat, onions, and spices. Served with locro and tamales for a fiery kick.
Argentina
Salsa Criolla
A fresh Argentine relish of diced tomatoes, onions, and bell peppers in oil and vinegar. Served alongside asado, choripán, and empanadas for a crunchy, tangy contrast. Peru's lime-marinated red-onon relish shares the name but is a raw onion dressing, not this cooked dice.
Argentina
Salsa Fileto
An Argentine spiced tomato sauce of tomatoes, onions, garlic, and oregano, often with a touch of chili. A sharper, more aromatic alternative to tuco for pasta.
Argentina
Salsa Golf
An Argentine pink sauce of mayonnaise, ketchup, mustard, and sometimes whiskey or lemon. Invented in the 1920s, it is the national condiment for salads, sandwiches, and panchos.
Argentina
Tuco
The Argentine tomato sauce of onions, bell peppers, garlic, and tomatoes, slow-cooked with beef or pork. The national pasta sauce, richer and sweeter than Italian ragù.