Our Heritage
Canchelo’s Chimichurri is three generations of tradition carried forward.
Born in Barrio Sur, Montevideo, where Afro-Uruguayan drums shook the streets and Italian kitchens simmered with herbs, flame gave life to flavour. Flavour gave life to memory.
Our founder, Julio-César Canchelo, grew up within that flame. By fifteen, he was the Asador, trusted with the grill, smoke in his hair, heritage in his hands. From the Afro-Uruguayan community came rhythm, resilience, and spice. From his Italian grandparents, who emigrated from Potenza, Basilicata, came beans, herbs, and the Mediterranean touch. Together, these influences merged, drums with oregano, garlic with olive oil and a recipe refined across generations, forging a taste that is bold, fresh, and uncompromising.
Our Beginning
Steaks kissed by heat, chorizo crackles over embers, fish and vegetables rise from the grill.
Canchelo’s Chimichurri, created in 2017, carries the soul of Uruguay. Crafted with 100% natural ingredients It turns even a simple salad into something worth remembering. This is flavour with lineage, a tradition reimagined for the modern table. Paired with a glass of deep Tannat, dinner becomes what it was always meant to be: a gathering and an untold story.
Fresh
"The Original chimichurri instantly became a staple in my kitchen — fresh, herby, and full of life.”
Megan Steele
Bold
“Finally, a chimichurri that isn’t overloaded with vinegar or oil. Just clean, bold flavor.”
Reinaldo Fortes
Addictive
"Canchelo's Spicy Chilli sauce adds the perfect kick to my grilled veggies. It’s addictive in the best way."
Karen Summers
Transported to Uruguay
“Tastes like something straight from South America — pure, simple, and beautifully balanced.”
Darrel Austin
Canchelo's Gallery
