Don Gaucho

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New Recipe – Huevos Gauchos (Gaucho Eggs)

If you thought our Chimichurri’s only came out to play for the grill or BBQ, think again! Our products are so versatile you can use them as a marinade, condiment, dipping sauce, or a base for pretty much any type of recipe you like. In this series of recipes I will show you many different ways to enjoy your Don Gaucho products.

In this recipe I used our Spicy Chimichurri to ramp up the flavour in a hot hangover cure breakfast. This is how we started our Sunday this week…a breakfast of champions and really healthy too. Check out how we made it: (serves two people)


Don Gaucho Spicy Chimichurri
Half a red bell pepper
Half a yellow bell pepper
Half a green bell pepper
Half a white onion
6 button mushrooms
6 cherry tomatoes
4 eggs
Olive oil
1 Avocado
Sliced wholemeal bread or flour tortillas
(Cup of tea optional!)

Don Gaucho Huevos Gauchos Recipe 1


Chop the onion, peppers and mushrooms into small pieces and fry for 5 mins on high heat in a generous glug of olive oil until softened and well combined. Chop the cherry tomatoes into quarters and add to the mix and fry for a further 3 to 4 mins until the mixture is equally softened and starting to look like more like a sauce…like the photo below. At this point, add two dessert spoons of Spicy Don Gaucho Chimichurri and stir well.

Don Gaucho Huevos Gauchos Recipe 2

Turn off the heat and fry 4 eggs in a (separate) warm pan in a glug of olive oil, the lower the heat the better, take your time so the eggs dont get too crispy underneath and wobbly ontop. In the meantime, roughly chop the avocado and toast the bread (or toast the tortillas in a clean dry frying pan), spread the avocado on the toast and top with your warm pepper mixture. When your eggs are ready, place them ontop of the pepper mixture and sprinkle chopped corriander ontop.

DEEEEELISSSSSH…Huevos Gauchos!! (Inspired by Huevos Rancheros from Mexico).

I fried my eggs too fast, so they could be prettier – BUT still tasted amazing!


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Who is Don Gaucho? An interview with Juan Grosso

As part of the promotion of the Feria Internacional de los Pueblos that Don Gaucho took part in over May-Day bank holiday weekend, Juan (Don Gaucho Parner & Commercial Director) was interviewed by our friends at the Argentinian caseta, and published the interview in their magazine.

As many of you will probably be unaware of our story, we thought we’d share that interview with you on our blog! Here goes…

We expect many of you reading this will have enjoyed the amazing Chimichurri sauce being served at the Argentinian caseta this year, we were intrigued to learn that this product is actually made right here in Málaga. To find out more, we caught up with Gaucho’s owner Juan Grosso originally from Mercedes, Argentina.

How did you end up in Malaga?

Like many Argentinian teenage lads, i was convinced i was going to be a professional football player, and I almost made it. When I was 18 I went for a trial with a team called Alianza Atletico in Sullana Peru, on the edge of the amazon rainforest however just before the trial started I contracted malaria from a mosquito and was bed bound for 3 weeks, so I missed my chance. So I decided to pack a backpack and head off to Spain with 3 of my best mates. I’m not quite sure how we ended up here, but I am glad we did. There are many opportunities here for people who are willing to work hard and have the courage to follow their ambitions.

Who or What is Don Gaucho?

Don Gaucho is a food production company that specialises in creation of Argentinian food products based on authentic Argentinian recipes, but then are developed to ensure the best flavor and most versatility. We want to hand make products that are not only delicious but also that stand out from the crowd. We also import wine directly from Bodegas in Argentina.

How did Don Gaucho start?

One of my English friends came to an Asado we were having and was blown away by this strange looking Chimichurri I had made, he said it tasted far better than he had ever tasted and that there was definitely a market for it. Fast forward several years and here we are. My friends think it’s strange that at English man was pivotal in the creation of an Argentinian food company.

Where did the recipe come from?

There are thousands of variations of Chimichurri containing many different ingredients, but our recipe has been passed to me by my brother and it has been in the family for years. We tweaked the recipe slightly and now my brother is asking for the new improved recipe but of course that’s now a strictly guarded secret!

Where did the name come from?

From the outset I knew that the name should make a reference to the old Gauchos of Argentina, so we spent weeks and weeks going round in circles. Shortly after that I was watching the Godfather movie, and thought this product needs to be a Don. So there you have it, Don Gaucho.

What is your ambition for Don Gaucho?

Our goal is to become the go-to condiment when BBQing worldwide. Everybody knows that Argentinians make the world’s best BBQ’s so it stands to reason that the best condiment for grilled meat should be Argentinian!

Any tips about Don Gaucho Products?

Don’t limit your use of our Chimichurri to only meat; we use it on everything! Eggs, pizzas, potatoes, fish, even salads.

Find us on Facebook, connect with me on LinkedIn, reach me by email or call 951 198 032.

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Don Gaucho @ Feria Internacional de los Pueblos, Fuengirola

This year Don Gaucho is taking part in the Feria Internacional de los Pueblos!!

This annual event is a famous one on the southern coast of Spain, whereby representatives from countries all around the world gather to showcase their food, drink, music and culture. Held in the feria ground in Fuengirola, Malaga, it takes place over the course of 5 days, this year Wednesday 29th April – Sunday 3rd May , starting at midday and ending at around 4am. As well as the cultural celebrations there’s also a large fun fair and parade on the Saturday.

Its an absolute haven for foodies and if there’s one thing you’ll remember about the event if you’ve been before is the massive Argentinian BBQ – the highlight of the event so were ecstatic to be supporting the grill crew this year with our awesome Chimichurri sauces being served with all their grilled meats!

For those of you planning on heading down to check out the event come and find us at the Argentinian caseta, where we’ll be presenting our range of products to you all in person.

To celebrate being at the event and the launch of our new online shop, we’re also giving away a hamper of a selection of Don Gaucho products worth 100€ to a lucky competition winner! All you have to do is “Like” our Don Gaucho page on Facebook to be in with a chance of winning…

Come and say hello!

We’ll have freebies, tasters, competitions, discounts and more! So make sure you come and say hello and take a selfie with the Don Gaucho crew and join in on the fun over the weekend!

Check out the event page on Facebook.

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Competition Winner

Congratualtions to Adrian, the winner of the Don Gaucho Christmas competition to win a chopping board!

His photo (shown below) of Vacio, slow roasted in the oven was the winning photo entry. Thanks to everyone that took part!  We look forward to the next Don Gaucho competition real soon.



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New Don Gaucho Photo Gallery

We recently enjoyed a photo shoot with a very talented photographer and friend Mimi Van Praagh, we LOVE how the photos came out – so we thought we’d share some of our favourite shots with you!

Take a look:

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Mendoza’s Famous Vineyards & Wine Origins

The province of Mendoza sits on the eastern edge of the Andes. It is without doubt the most important wine producing area of Argentina. Mendoza borders onto Chile to the west and with Santiago to the south west.

Mendoza vineyards account for approximately 66 per cent of all Argentinian wine production. Situated close to Mount Aconagua (literally mountain with water) and at altitudes of 600-1100 metres above sea level, vineyards are planted with a number of grape varieties. The most prolific being Malbec, whilst Criolla Grande and Cereza (literally cherry) produce around 25 per cent of wines. This is followed by Chardonnay, Tempranillo and Sauvignon varieties.

There are two main areas of production in the Mendoza region, namely Maipu and Lujan. As Rioja is in Spain and Burgundy in France, Mendoza is considered in Argentina as the heart of the wine producing regions where there are more wineries in Mendoza than anywhere else the country.


Historically Mendoza was named “Cuyo” and comprised the territories of Argentine provinces of Mendoza, San Juan and San Luis. As with many industries, business in these wine producing areas were given an immense opportunity to prosper with the building of the railways in the late 19th and early 20th centuries. Mendoza was no exception, experiencing an amazing increase in production becoming the fifth largest wine producer in the world and the first in Latin America. The railroads derailed the outmoded transport mechanism of horse drawn carts, and brought extensive demand due to immigration arriving from France, Spain and Portugal. Immigration brought with it new technology which in turn benefitted Argentina due to economies of scale creating vineyards which covered 45,000 hectares compared to only 1000 in 1830. Previously Chile had the largest planted area, but by 1910 Chile had been left way behind the Mendoza region.

80 per cent of vineyards were planted with French wines, mostly Malbec. It is possible that these vines were originally French using Texan root stock. The vines from France married with the Texan rootstock protected the product after the plague phylloxera in the 1800s which caused vineyards to be devastated and wiped out.

Climate and Geography

Low rainfall and desert like expanses make irrigation an absolute necessity in these western vast areas of Argentina. There is no shortage of water however and mountain rivers provide this in abundance. The rivers of Desaguadero (literally “the drain”), Mendoza, Diamante (diamond) Tunuyan and Atuel bring glacial waters to the region. There is rarely frost, the main concern for vines is heavy hailstorms in the summer called “La Piedra” (the stone). Many wells, some 17,000, provide additional irrigation to the area, some of the irrigation channels and canals date back to the 1500s.

Malbec wines and famous vineyards

The prized Malbec wines of Mendoza come from Lujan de Cuvo and the Uco valley. There are many other varieties, but Malbec is now a world-wide favourite as well as in Argentina. Mendoza is the main wine-making province of Argentina, producing more than 80% of all domestic wine With more than 395,000 acres of vineyards is undoubtedly a centre of reference for the wine industry in Argentina and indeed South America.

The province of San Juan ranks second among the wine-producing provinces of Argentina, with an area of 116,700 acres of cultivated land. With rich fertile valleys, and a warm, sunny climate the majority of the year, San Juan is known for growing rich grapes yielding full-bodied wines with intense, fruity flavours.

Famous vineyards include:

  1. Bodega Caterna Zapata
  2. Dominio del Plata Winery
  3. Sir Edmund James Palmer Norton winery
  4. Trapiche winery

The Argentinians love their wine to accompany their “Asados” where huge amounts of Argentinian beef is consumed.

Argentian beef, Malbec wine, an “Asado” in the Pampas, Gauchos performing, dancing the Argentinian Tango – that’s the flavour of Argentina. A magic mix of tradition and romance.

Don Gaucho is proud to offer a delicious San Juan 2012 Malbec red wine which complements the full range of products – perfect for a sensational barbeque!

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Why is Argentina so famous for its Steak?

There are 13 million cattle slaughtered in Argentina every year. That fact alone indicates that the product must be of the highest quality. That represents an export value of 700 million US dollars per year. However, more product is eaten in Argentina, approximately three quarters of this total is consumed at home. Amazingly each person eats 70 kilos of beef per year!

Cattle were introduced in Argentina by the Spanish in 1536, but they didn’t keep the ball rolling and the cattle became wild, roaming the pampas for many years, into the late 1800s.

Other breeds were introduced to compliment the now indigenous Argentine cattle. Famous breeds such as Shorthorn, Aberdeen Angus and Hereford. These cattle settled without a problem, as the climate, environment and the luscious pampas grass is ideal for these breeds. Normally they would be subjected to much harsher weather and inferior foodstuffs such as silage and grain. The Argentinian beef cattle only eat the superb pampas grass, they roam free, are not subjected to enclosure, and are not injected with drugs. The pampas grass is low in saturated fat and has good Omega 3 fatty acid.

It was the gauchos who eventually tamed the wild cattle, and so the story began. The production of arguably the best beef in the world. With the introduction of refrigeration and the building of the railway system in the 1800s production increased massively, due the safe, healthy and efficient distribution network.

All of the above ingredients work their magic to ensure that the beef when mature enough to prepare for the customer is second to none. The unique flavour and quality of the Argentinian steak, accompanied by one or more of our chimichurri sauces make it the number one choice.

It has been argued that Uraguay has the best beef in the world, but there is no evidence to support this assumption. The numbers speak for themselves! Worldwide the demand for this beef is growing rapidly. Specialist restaurants are springing up daily in order to cope with the demand.

There is absolutely nothing like the smell of a barbeque preparing magnificent asados, the smell plays havoc with the tastebuds and sets tummies rumbling – either in the pampas or indeed the ever increasing market worldwide in gardens and restaurants. ¡Viva Don Gaucho!

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History of Gauchos in Argentina

Just as North America has its cowboys, wranglers and ranch hands handling cattle, sheep and riding at the Rodeo, Argentina has its own particular breed of men called “Gauchos”. Gauchos are regarded rather differently than their North American counterparts.

Regarded by ranch owners (estancias are the Argentinian equivalent of the American ranch) with respect and reverence, Gauchos were, and to a degree still are referred to as “Don”.

Historically the Gaucho era came to a close in the 1800s as work in the estancias declined meaning many gauchos moved to to the towns and cities to find work. However the decline did not mean the end, as many gauchos stayed on and some stay on a particular ranch for extended periods, earning a fixed wage. Others are mobile, moving from place to place to earn a wage for casual work like mending fences and other maintenance work, whilst still retaining their status and customs.

Typical dress of a gaucho would be a poncho, a great coat for winter and Bombachas which are baggy trousers. Above the trousers would be worn a Chiripa which is skirt-like. A Rasta is a wide belt embellished with silver coins and completes the authentic gaucho dress. The gauchos weapon is a Facon, a long knife which is considered an extension of his arm.

A Retenque would be carried which is a whip, also their lasso made of leather, whereas their America counterparts the cowboy would carry a lasso made of rope.

The role of the modern gaucho encompasses entertainment as well as working on an estacion with cattle and sheep. Tourists visiting the estacion would enjoy a traditional lunch asado of barbecued beef, sausages and typical Argentinian delicacies accompanied by a local wine and local extras such as the amazing spicy flavoursome chimichurri sauces to get the gastric juices going! Later guests enjoy the entertainment of their hosts horse riding skills, roping cattle and maybe a trip into the Pampas in a “sulky”, which is an open carriage. This is the perfect way to allow lunch to digest whilst enjoying the magnificent hospitality of their hosts.

Some Gauchos who are musically gifted may play the guitar and also a “charango” which is similar to a lute made out of the shell of an armadillo. Highly skilled gauchos bring down animals with a set of 3 balls on a rope, these are called “boleadoras”, this was practiced by the original indigenous gauchos. It is fair to say that this is more art than a practice.

Gaucho Rodeo “Jineteada”

Apart from the impromptu rodeos in the estancias, gauchos have organised events where you would see typical local bow-legged men in their Bombachas, hats, and colourful kerchiefs accompanied by their “chinas”, their women by their sides. The Jineteada are a good excuse for a fiesta of eating, drinking and singing/dancing. Again, the magnificent quality of the beef is unsurpassable, as are the local wines. An extra helping of chimichurri sauce doesn’t go amiss either!

Gauchos are able to show off their riding skills by taking on wild horses (riders are called Jinetes) winners are judged by their peers – their jury.

Interestingly, only about 10 in every 1000 people attending a Jineteada are tourists, illustrating that the Gauchos are indeed alive and well in Argentina.

However, a famous Scottish man called Robert Cunningham (born in 1852) was sent by his father to Argentina to a property he owned to “make him a man”. In later years he returned to his native Scotland, and founded the Scottish Labour Party.

It is said that “being a Gaucho is in the blood” and it is, but Don Robert became a successful Gaucho despite that!