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Mexican Chimichurri with Árbol Chilli and Mexican Oregano

Name: Mexican Chimichurri with Árbol Chilli and Mexican Oregano
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 4 cloves Garlic; 60 g Fresh coriander; to taste Black pepper; 0.5 Red onion; 1 tsp Dried Mexican oregano; to taste Salt; 60 ml White wine vinegar; 4 Dried árbol chilli; 120 ml Olive oil

15 min (15 prep + 0 cook) Easy 8 servings Fusión

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Fusion chimichurri with coriander, árbol chilli and Mexican oregano, ideal for grilled meats.

About this recipe

Mexican chimichurri is a fusion version of the classic Argentinian condiment that replaces parsley with coriander, incorporates dried árbol chilli and uses Mexican oregano rather than the Mediterranean variety. The result is a green, aromatic and spicy sauce-condiment that works as a marinade, dressing and table salsa for grilled meats, chorizos and ribs.

History & Origin

Argentinian chimichurri arrived in Mexico in the 1980s and 1990s along with South American immigration and the boom in parrilla restaurants in Mexico City and Monterrey. However, Mexican cooks quickly adapted the recipe to their own ingredients and tastes, substituting parsley - less rooted in Mexican cookery - with coriander, and incorporating dried chilli and Mexican oregano (Lippia graveolens), a completely distinct variety from Mediterranean oregano with more citrusy and mentholated notes. This fusion version is today common in urban parrillas throughout Mexico, especially in the north where asada culture is central to the gastronomic identity. Mexican chimichurri shares with its Argentinian cousin the base of oil, vinegar and fresh herbs, but its flavour profile is more intense, spicier and with the characteristic freshness of coriander that clearly distinguishes it as a mestizo creation.

Estimated cost

£3.50

Total cost

£0.44

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

150

Calories

Protein

Carbohydrates

14g

Fat

Fibre

200mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Finely chop the fresh coriander (leaves and tender stems), garlic and red onion. Crumble the dried árbol chillies by hand (remove seeds for less heat, keep them for more).
💡 Chop everything by hand rather than blending - chimichurri has far more character with a rustic texture.
2
In a jar or bowl, mix the coriander, garlic, red onion, crumbled árbol chilli and dried Mexican oregano.
💡 Mexican oregano (Lippia graveolens) is more aromatic than the Mediterranean variety - do not substitute if you can avoid it.
3
Add the white wine vinegar and olive oil. Mix well. Season with salt and black pepper. Leave to rest for at least 30 minutes for the flavours to meld.
💡 White wine vinegar can be replaced with cider vinegar for a milder flavour.
4
Serve at room temperature over grilled meats, chorizos or roasted vegetables. Store refrigerated for up to 1 week.