We just returned from a 12 day vacation in Argentina, so it seems only natural to be pondering chimichurri right now.  I suppose the place to start is to explain that, while I’m an admittedly obsessive cook, I’m not an especially obsessive food tourist. Before I travel I do a fair amount of research and make mental lists of the local foods I want to try, then I do my best to fit them into my trip. I rarely do it the other way around. In Argentina, chimichurri topped my “must try” list but I never sought out the “best” or most authentic samples. I didn’t organize afternoons of chopping or grilling with locals either, but that’s not going to stop me from forevermore making sweeping, “expert” generalizations about “real” chimichurri. I was served a few bowls of the stuff in the right country. I figure that counts for something. If you…