History of Uruguay's most iconic dish
The typical dish of Uruguay is the famous chivito, which is currently enjoyed in different versions: on bread, Canadian style, and on a plate. However, it was the bread version where this popular recipe was born, and now you can find it almost anywhere in the country.
Its origins date back over 70 years when chef Antonio Carbonaro created the iconic chivito in his establishment. He aimed to serve all diners leaving the casino in Punta del Este, and during that time, he welcomed a traveler who identified herself as from Córdoba by her accent, asking for something quick to eat, preferably with goat meat.
Chivito, a dish with no goat meat
Antonio, in his eagerness to satisfy his customer and uphold his reputation as a chef and his willingness to serve, came up with a creative solution, even though the kitchen was closed. He prepared a dish with what he had on hand: French bread, butter, beef steak, ham. Thus, the first chivito was born, leaving the tourist very satisfied.
From then on, chivito became popular. How could it not? It’s quick and easy to prepare, made with tasty ingredients accessible to everyone.
As with all culinary successes, it expanded and evolved. Many variations appeared, and other people’s creativity led to new versions. Although Chef Antonio didn’t favor these changes, he had little choice.
The main critique of these variants is that adding more elements makes the dish more complicated, losing its practicality and quickness. Nevertheless, it’s good for recipes to evolve, just maintaining the simplicity and speed of the original.
For example, some recipes cater to refined palates by adding exquisite cheeses and arugula, while others keep it simple with common ingredients like egg, salad, and French fries. Variations are endless, as long as the main ingredients are preserved.
The success of this dish led the restaurant Mejillón Bar, owned by Antonio, to sell up to 1,000 chivitos per day during peak season, with two butchers supplying the meat exclusively for this establishment.
Three types of chivito you can prepare
The three main variations of the dish are chivito in bread, the original, made with beef steak less than half a centimeter thick, slices of ham, and mozzarella slices that melt. Then, add slices of egg and tomato, layered between slices of bread.
Canadian chivito is prepared with the same ingredients but is slightly more elaborate by adding bacon, onion, and mushrooms.
Next is the chivito on a plate, which is less informal as it skips the bread, replacing the carbohydrate with fries and Russian salad. Some even add peas or diced carrots with mayonnaise.
Definitely, chivito is a dish you must try if you visit Uruguay on vacation. It's simple, made with top-quality beef produced locally. You can find recipes for all its versions in our recipe collection. It's an ideal dish to share with family on a night when you prefer not to cook much.
