From South America to South London.
THE STORY BEHIND THE SAUCE.
I grew up in the kitchen of London’s first Argentinian restaurant — my family’s spot, El Gaucho, in Chelsea Farmer’s Market. It was loud, smoky, and full of South American soul. That’s where I learned that great flavour always comes with a story.
The recipe behind Paisanita? It came straight from that kitchen — passed down, loved hard, and now bottled with a little extra flair.
TWO SAUCES.
Paisanita is my bold take on chimichurri — the red kind.
Made from a family recipe and packed with premium dried ingredients and natural preservatives, this isn’t the green stuff you already know. It’s smoky, zingy, and full of attitude.
There are two flavours to choose from:
El Criollo — bold, smoky and zingy with a red pepper base. The original red chimichurri that goes with absolutely everything.
El Picante — all the depth of El Criollo, but with a kick of heat. A spicy red chimichurri that brings fire without burning the house down.
THE NAME.
Paisanita is inspired by the paisana — the female counterpart to the Argentinian gaucho.
She’s rooted, resilient, and not afraid to shake things up, just like the sauce.
