‘A sauce for
everyone,’ it is sold at the Minneapolis Farmers Market
by Tesha M. Christensen
Every Friday night, you can find Standish-Ericsson residents
Mariana Leimontas and Suzie Holzinger at the GIA Kitchen in St. Paul chopping,
dicing and mixing.
They are making the Tango Chimichurri sauce they’ll be
selling fresh for the next two days at the Minneapolis Farmers Market on E.
Lyndale Ave.
“We’re just so excited to share Mariana’s authentic recipe
with everyone here in the city,” said Holzinger.
During their first attempt, it took about six or seven hours
to make 60 jars. After five weeks, and they had cut the time down to around
four hours for 70 jars.
“Chimichurri is a sauce that Argentines have used for nearly
200 years on all of their grilled meats,” said Holzinger. “It is also their
traditional table sauce.”
Chimichurri originated in Argentina, but has found its way
north through South and Central America. “There are several varieties using
different herbs, but Mariana’s recipe is the authentic recipe,” pointed out
Holzinger. Liemontas brought it with her from Argentina 10 years ago, and still
imports her spices direct from Argentina.
“Tango Chimichurri is the closest you will come to what the
gauchos used nearly 200 years ago,” noted Holzinger. “It has an Italian flavor
that is quite unexpected. This has made it a versatile sauce that works great
for more than just BBQ. It is amazing in vegetable stir fry, as a sandwich
spread, in bruschetta, dips and much more. The great thing about Tango Chimi,
is that it is naturally vegan, gluten free and sugar free.
“It’s a sauce for everyone.”
THE BIRTH OF A BUSINESS
Tango Chimichurri was born overnight.
Leimontas has been making her family’s special recipe for
years (with spices from Argentina) and her friends and family have loved it
considering a special treat at parties.
“We started our business the day after going out for my
birthday with friends this past March,” recalled Holzinger. We were chatting
about summer plans when my good friend, Marnna, demanded that we sell Mariana’s
famous chimichurri at the Minneapolis Farmers Market. We all looked at one
another and said, ‘You know what? Why not???’”
Leimontas had the name picked out and a logo started before
the sun came up.
“If we knew what we were getting ourselves into, we may have
brushed it off as just another night joking about start ups with friends,”
admitted Holzinger.
“It has been a whirlwind these last three months and it
hasn’t quite slowed down,” she said.
They have learned the most from talking to other
entrepreneurs and people at the farmers market.
“For those who are interested in starting a food business, my
best advice would be to check with the permits department in the city you are
planning to sell and also check with the Department of Agriculture for laws
surrounding your product and the way it should be manufactured,” recommended
Holzinger. “We would have saved a lot of time if we had checked there first.”
When starting a business, “You have to be flexible, keep your
eye on your goal, and understand that it can be expensive and time consuming,”
said Holzinger.
At first their business plan involved canning the chimichurri
sauce. They consulted food experts, did a ton of research, and spent the
majority of April experimenting with different processes to can it. “We ordered
jars of processed chimichurri online from across the country to taste it, in
the end we found that it was horrible and nothing like the traditional sauce,”
said Holzinger. “We decided in a few short weeks that we were going to make our
product fresh, weekly for the market using no preservatives in the traditional
style so that everyone could enjoy Chimichurri the way it is meant to be
enjoyed, just like they would have it in Argentina.”
AUTHENTIC TASTE
What is the secret to making a great, authentic sauce?
According to Holzinger, the secret is keeping it simple and using fresh
ingredients. They buy local when they can, and have just started using
sunflower oil from a local producer. “We never compromise and always stay true
to the product,” said Holzinger.
“We put a lot of love into each jar, as we make each jar one
at a time,” she added. “We measure each ingredient and add them to each jar
separately -- just as Argentines would make it for their family.”
Confirmation that they’re on the right track has come when
“their most discerning customers”, those from Argentina as well as Brazil and
Uruguay, try it. “They have all admitted that it is the real deal,” said
Holzinger.
“Many people are surprised by its flavor,” observed
Holzinger. “It has a boldness, a zesty, tangy bite as we use premium red wine
vinegar, and a sweetness from our authentic spices.”
The two have included recipes for how to use Tango
Chimichurri on their web site, http://www.tangochimi.com/.
Tango Chimichurri is currently available at the Minneapolis
Farmers Market on E. Lyndale Ave N. Holzinger and Leimontas have received a
permit from the Minnesota Department of Agriculture which allows them to sell
retail, and they hope to introduce it at a few local co-ops soon. Each 9-ounce
jar is $8 or purchase two for $15.
They are also working on a “spicy” version that will be for
sale by the end of the summer.
“It has been a lot of fun to
see people try it for the first time,” said Holzinger. “From really small
children to their grandparents, we have gotten a great response.”
This story was published in the August edition of the Longfellow/Nokomis Messenger.
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