Confirming Recommendation: Juana M Restaurant
[QUOTE=Sidney]Underground, difficult to see. Excellent parilla and salad bar. They even offer very good pork back ribs at 35 pesos. I hadn't been here for 3 years. Better than before. All AR crowd of young people. Mucho ''eye'' candy''! Recommended![/QUOTE]I agree with Sidney as I've been here twice and both very good experiences. Their salad bar, no meats, is very fresh and free provided your entree selection is above 26 pesos. The entree's range from 25-45 pesos and are of very good proportions as I had to doggie bag my leftovers.
The service was very good both times and all of their waiters are women, most of which are pretty hot. Repeat, I said most - not all. They do aim to please and very friendly.
Patrons are 99 % portenos with business clientele dominating lunch. The eye candy increases at night and weekends but they are mostly with their family.
About the origin of "chimichurri"
Regarding the sauce known as "chimichurri", I transcribe here this interesting article in Wikipedia: [url]http://en.wikipedia.org/wiki/Chimichurri[/url]
[I]
Chimichurri is a sauce and marinade for grilled meat originally from Argentina but used in countries as far north as Nicaragua.[1]
[b]Origin[/b]
Chimichurri (also spelled Chimmichurri) originated from Argentina and Uruguay, is a popular sauce used with grilled meat in many Latin American countries.[2][3] It is told that the unusual name comes from 'Jimmy McCurry', an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor.[4]
Other similar stories involve Jimmy Curry, an English meat importer; a Scot, James C. Hurray, travelling with gauchos; and an English family in Patagonia overheard by the group of Argentinians that were with them while saying "give me the curry". All the stories share an English speaking colonist and the corruption of names or words by the local population.
[b]Preparation[/b]
Chimichurri is made from finely chopped parsley, minced garlic, vegetable oil, white or red vinegar and red pepper flakes. Additional spices, such as paprika (pimenton dulce), oregano, cumin and bay leaf (laurel) can be added or removed based on the region . It is usually the only seasoning for steak and chorizo sausages in Argentine asados. It can also be used as a marinade for grilled meat. Chimichurri is also available bottled or dehydrated for preparing with oil and water.
The preparation is likely a mixture of Spanish and Italian methods, a general reflection of Argentine society as a whole. The essential elements of chimichurri are common to both Spain and Italy. The overall compositions, taste and preparation are clearly derived from Genovese pesto, and is also similar to French persillade.
[b]Dominican Chimichurris[/b]
In the Dominican Republic there is a dish called chimichurris, which has a different meaning. It is a twist on the hamburger recipe popular in the United States, substituting cabbage for lettuce and adding herbs, spices, and various condiments to flavor the meat. The bread used is called "pan de agua." The name translates into water bread and it has a texture and flavor similar to French bread, but is sized for an individual. As with the hamburger, many twists are added to the basic recipe on a regional or sometimes individual basis. The chimichurris are popularly sold out of panel trucks in the Dominican Republic and in the United States in places as diverse as the Washington Heights district of Manhattan and Lawrence, Massachusetts, north of san antonio.[/i]