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Who are we?

Hello there, this is Pablo, Joanne and Ringo! The founding team of Pablo Kim's Chimichurri. 

Isn't that cute? ( I meant the dog)



How did it all start?

Pablo has always been known as a master griller among friends and family. Friends would crash his place with ingredients to have him cook Argentinian BBQ alongside chimichurri sauce.

During summer time, Pablo was grilling every other weekend. After all, barbecues or "asados" as they are called in Argentina, are social events that last all day long where people meet up to prep, cook, and hangout for hours, eat and continue to chill. 

Between all the BBQs and picnics, Pablo kept getting the same question over and over again: "Can I buy this leftover chimichurri off of you?" The first time Pablo didn't think anything of it, but as this kept happening, Pablo saw that something was going on. 

People were always getting the chimichurri from Pablo because there was no fresh option out there! And that is how Pablo Kim's Chimichurri was born!

Why did it start?

In the Argentinean tradition, asados (or barbecues) are a weekly tradition, especially during the warmer months of the year. These events where friends and family gather, cook, and eat together, are a staple of the culture. The reason why many people love Argentina, despite the political and economic turmoil, is its culture of connection with one another.

In these asados, people get together some time around 10 am, and they start the fire, over some mate, and bizcochitos or facturas (which is the common name given to a set of pastries). As the day gets going, meat starts cooking, and the sides are prepared. often times, all this is done while talking and relaxing.

Often times more people continue to arrive, and then when the meat is done, he food is served, and people just enjoy themselves. These late lunches/early dinners, last for two to three hours.  People often times start with the smaller cuts (often time offal), while the bigger cuts continue to cook on the grill.

Because there is a natural pace to the cooking of the meat, this simply cannot be rushed. and it gives time to people to really get to know each other, discuss all sorts of topics, and really connect with one another. 


And because I (Pablo) was yearning for that, I wanted to do something that brought some of that feeling back into my heart. I wanted to connect with people through food. I wanted to share some of that connection that I so much enjoyed throughout my life with people in the US.


What goes in (our) chimichurri?

We want to give you the best, all natural Chimichurri we possibly can. We take tremendous pride in our work, and we want to make sure that you get it as fresh as possible. Each jar is made by an actual person. We want the amount of love and dedication that goes into it to be felt, and tasted


What does that mean?

Our Chimichurri does NOT contain any ingredients that cannot be found in any regular kitchen. As such, our product is kept by the natural process of pickling.

Once our Chimichurri arrives at your door, the fresh state will last between 4-5 weeks after it was made, when refrigerated. 

This means that every single one of our jars is done by an actual person taking care that you get the utmost perfection in your jar, and that requires a lot of love and dedication. That is the love, quality and dedication that food should have, and we want to share that with you.

Our chimichurri is safe to keep at room temperature, however the process of pickling will be accelerated, giving you a more aged taste, which is still delicious and flavorful!

Once the chimichurri has aged (pickled) we recommend you enjoy it within 6 months.

Chimichurri is traditionally consumed aged in Argentina, but we want to bring you the full experience, and let you decide how you want to have your chimi!


Our Purpose:

We may sell food, but our true business is in providing you with a way to connect with the people around you.


A word from Pablo:

"I have always been a foreigner. I was born in Argentina, but I looked different from everyone at school. I am Korean, but every time I traveled there I was always singled out because of how I dressed, how I spoke,what I ate. In America I was an even rarer specimen, an Asian Latino. 

Throughout my life I struggled with my identity. It took a long time for me to discover that, rather than not fitting in anywhere, I was actually able to fit in everywhere. I learned that there will always be negative people wherever I go who don't understand my story. It was at this time that I encountered kind people who embraced what I was and accepted who I am. I speak three languages, have three different cultural viewpoints, and I understand a lot of the thinking behind each one. As a chef, I want to be an ambassador for all these cultures, to promote understanding and acceptance through the power of a meal.

If we can gather around the dinner table and celebrate our differences through food, there is nothing we cannot accomplish. I want my cooking to be an extension of the kindness and generosity that others have shown me on the way of becoming who I am, something I want to share with all of you."


If you have questions and want more answers about Chimichurri, check here

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