Chivito Uruguayo, RipioTurismo DMC for Uruguay and Argentina
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What to eat in Montevideo

If you´re visiting Uruguay, and of course the capital city, you have to taste some local specialties you can find during your trip. Take a look to the list below:

 

Chivito

What´s the Chivito? Well, it is a delicious sandwich and the country's national dish. chivito means little goat in Spanish. The name of the sandwich cames from the 1940s, whena  chef in a restaurant was asked to prepare roasted goat, but since he didn't have one - he made a sandwich with bits of just about everything he had in the kitchen, and chivito was born.

The sandwich is filled with meat - slices of churrasco (grilled/roasted and thinly sliced beef), ham, bacon, tomatoes, lettuce, melted mozzarella, and a topping of fried eggs. The sandwich buns should be quite large, such as ciabatta rolls. Optionally, it can be topped with olives, pickles, and cooked onions, while salsa golf - a popular mix of ketchup and mayonnaise, acts as a perfect condiment. It is a quite tall sandwich, due to all of the ingredients stuffed inside it. Praised by many world chefs because of the high-quality, grass-fed beef ingredients on the inside, chivito is finally getting the recognition it deserves.

 

Asado

In Argentina, Chile, Uruguay, Paraguay, and in a number of other South American countries, it is both a culinary and social event attended by friends and family to share the joy of outdoor cooking. Asado traditionally features a wide selection of grilled meats, mainly beef, which Argentina is most known for. The meat is cooked on a special brick-built grill called la parrilla, and the fire can either be made with charcoal (parrilla al carbón) or wood (parrilla a leña) which is more typical for the countryside and known as asado criollo, a term that indicates a more rustic, traditional style of grilling. First to go on the grill are chorizos (pork sausages), morcillas (blood sausages), and achuras (offal), followed by thinner beef cuts such as matambre (rose) and entraña (skirt steak), which are to be grilled hot and fast, as they would otherwise dry out. Lastly, apart from various side dishes and salads, the delicious asado meats are traditionally accompanied and doused with two sauces: chimichurri and salsa criolla.

Tortas Fritas

Tortas fritas are fried biscuits consisting of flour, butter, lard, milk, and baking powder. The dish is traditionally consumed with a cup of yerba mate, usually on rainy afternoons during autumn and winter. It is customarily served with fruit jams or dulce de leche on the side.

 

Martin Fierro dessert

The Martin Fierro (in Argentina called  Postre Vigilante) is a combination of cheese and a slice of flavorful quince paste known as "dulce de membrillo". The dish got its name from a character with the same name, popularized in the stories of José Hernández, who wrote about freedom and gauchos - an equivalent to the American cowboys.

Hernández always ordered a dessert based on the popular Argentinian treat, a dish of cheese slices combined with a sweet potato paste. Uruguay's version of the dish replaced the sweet potato paste with quince paste.

 

Arroz con Leche

Yes, rice is the main ingredient of this irresistible recipe, which is translated as “rice with milk.” In fact, rice and milk, plus eggs and sugar are all that’s needed to make this traditional Uruguayan dessert. It’s usually served with a pinch of cinnamon on top or dulce de leche—because, of course, dulce de leche can go in almost every Uruguayan sweet

Chaja, local dessert in Uruguay, RipioTurismo DMC for Uruguay and ARgentina

Chajá

Chajá is a dessert that was invented in Uruguay, and though people don’t eat it often nowadays, it’s one of Uruguay’s most traditional dishes, favored among older generations. It consists of a spongy square that combines pastry, meringue, and peaches. Some recipes swap the peaches for strawberries, and some also add chocolate or dulce de leche.

 

 

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