I can almost never pass up chimichurri sauce, that green Argentine condiment made with a base of olive oil, parsley (or cilantro), and garlic. It's used to flavor meat, and this steak taco featured it along with grilled onion. There was some sweetness from the onion, and I could definitely taste the garlic in the chimichurri. The grilled meat was tender, and the taco was nicely presented with a garnish of micro cilantro. There was a wedge of lime for squeezing and a crunchy slice of radish on the side. There was also some salsa on the side but it wasn't as good as the chimichurri so I didn't use it. Actually, Mexico meets Argentina is not an uncommon theme in the culinary world.
Location: Low Desert, 1775 E Palm Canyon Drive, Suite 405, Palm Springs, California. Date: February 28, 2024.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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