It happens every week: People strolling at the downtown and Lakewood Ranch farmers markets find themselves intoxicated by the scent of warm garlic and fresh herbs wafting through the air. Following the aroma, they quickly find themselves at Nick B’s Chimichurri.

The stand is owned by 63-year-old Maria Barrajo, whose team pours a jar of chimichurri onto a hot cast iron skillet to tempt market attendees. And guess what? It works. “This year we sold $700,000 in chimichurri around the country,” says Barrajo. “I just love to sell. I could sell you a camel in Miami. I figured out the smell is amazing and it brings people over to sample what we have.”

Chimichurri is a traditional Argentinian condiment made with herbs, garlic, olive oil, and vinegar typically enjoyed with steak, but it tastes great on pretty much everything from seafood to eggs. “I use it on fish, scallops, as a dipping sauce, and many other ways,” says Barrajo. She’s releasing a cookbook titled All About the Chimi later this year.

So who is Nick B? Borrajo launched the business 10 years ago in Virginia, where her son Nick was stationed in the military. “We were selling the chimichurri to complement our empanadas,” she says. “My son told me I needed to sell the chimichurri on its own.”

Nick B’s Chimichurri, nickbschimi.com