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There’s a Tex-Mex restaurant in San Antonio that stands out, a long established neighborhood and city treasure called Los Barrios. The full menu is amazing, a must try, but what I remember most, and continue to enjoy, is their Chimichurri sauce. It comes on each table along with the standard salt and pepper, napkins and so on. When your complimentary chips and salsa arrive it’s always a battle, a delicious one, between the two sauces as to which gets the chip first, at Los Barrios it is always the Chimichurri. I love salsa but Chimichurri is an unusual sauce in San Antonio, and in most Tex-Mex joints I would suppose. The sauce is traditionally used for grilled meats but I argue it is good on all meats and fish, as well as pasta and a myriad of other opportunities. Unfortunately the recipe for Los Barrios has eluded me but I have inspected the real thing closely and have found a recipe that looks to be very fitting, from isabeleats.com, a site you should check out. This is an easy recipe, hardest part, not really hard, is gathering the ingredients, once done you’re minutes from an awesome addition to your Tex-Mex toolkit! recipe here, enjoy!
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