Rubio’s brings back chimichurri tacos

Rubio’s is making changes in its menu for spring, including bringing back its popular Chimichurri Tacos. This time around, the tacos are available with wild Alaska coho salmon as well as steak and chicken.

Chimichurri originated in Central and South America as a sauce for marinating meat. Rubio’s version is a savory blend of basil, parsley, garlic and olive oil.

The chefs at Rubio’s graciously shared a simplified version of their chimicurri recipe. The Chimichurri Tacos feature the sauce along with fire-roasted corn, Rubio’s signature white sauce, red chilies and mixed greens, served atop flour tortillas.

For more information about Rubio’s Coastal Grill, visit www.rubios.com.

Rubio’s Chimichurri

Yields 13.5 ounces and serves six to seven people

4 cups fresh basil (remove 75 percent of stems)

1/4 of a medium white onion

4 cups fresh parsley (remove 75 percent of stems)

3 garlic cloves (or more if you are a garlic fanatic)

15 stems of fresh chives (about 4 inches long)

1 small bay leaf

1 cup extra virgin olive oil

3 teaspoons red wine vinegar

1 1/2 teaspoons sea salt

1 teaspoon black pepper

1 tablespoon Mexican oregano (dried leaves)

1 teaspoon red chili flakes (or more if you like it spicy)

1/4 teaspoon white sugar

Finely chop basil, onion, fresh parsley, garlic, chives and bay leaf (or process in a food processor for several pulses). Place in small bowl.

Stir in olive oil, vinegar, sea salt, black pepper, Mexican oregano, red chili flakes and sugar.

Serve immediately or refrigerate. If chilled, return to room temperature before serving.

chris.ross@sduniontribune.com