It's the hottest time of year and I'm craving Latin country cuisine. This happens every year and I start making my favorite four: Mexican guacamole, Peruvian ceviche, Spanish gazpacho, and Argentinian chimichurri. So chimichurri it is today. The clash of a woodfire-grilled piece of meat and an uncooked, oil-based herb sauce. Who wins? It's a perfect tie, with both sides shining bright.