Alexis Guerreros


FATVENTURE #5: The Chivito at Charrúa LES

chivito, sandwich, torta, filet mignon, huge, amazing, Uru, Penarol

Chivito is the main dish of Uruguay. They’re not very popular in the US, yet. Explain to an American that it’s a filet mignon sandwich with tons of other stuff in it, and you’d have a line of people waiting out the door. Tell them that Charrua does 2-for-1 Chivitos on Wednesdays? A riot might start.

chivito, sandwich, torta, filet mignon, huge, amazing, Uru, Penarol

Chivitos from Charrua in LES, NYC

I’m half Uruguayan but if you’ve ever heard my act and/or been around me when I’m drunk, you know I grew up without a father. He was the Uruguayan side of my family so I grew up without much exposure to that culture. I decided that I wanted to connect with my Uruguayan roots, but without going through my father. What would be the easiest way to do so? FOOD! Chivito was the first thing that popped up. A sandwich?!?! THANK GOD! I love sandwiches! Next was futbol, I LOVE SOCCER!!! I dream of doing nothing else besides eating sandwiches while watching soccer. Maybe a pizza every once in a while, but we’ll handle those details later, let’s just get this party started.

A chivito (which also means little goat), is the national dish of Uruguay. They’re sandwiches which start out with filet mignon but are also typically filled with mozzarella, mayo, ham, peppers, olives, bacon, hard boiled eggs, and served next to french fries. Uruguay’s diet consists almost 80% of grilled meats… DID YOU HEAR ME? Nothing makes me happier than to think of an entire country that is dedicated to a backyard BBQ. Almost every guy reading this has just had to hide their erection.

The bread is where we get a bit lost here because they use a different type of bread for chivitos in Uruguay. First of all, there is no exact “typical” bread or traditional bread for these sandwiches. In Uruguay they mostly use a hamburger bun, however, they’re very different than the loose/soft hamburger buns we have here. Their hamburger buns are a bit more substantial and have a more significant bite to them. I’ve read that some use a bread called “pan catalan” from the Barcelona region of Spain. Gonzalo “Gonza” Bava, the owner of my favorite Uruguayan restaurant Charrua uses a brioche bun because he thinks it is more luxurious for such a flavorful sandwich, and I agree.

Watch the Fatventure we shot at Charrua

Did I mention that Charrua has these for 2-for-1 every Wednesday and a dope selection of hard to find Uruguayan wine and beer? Watch the fatventure below and let me know what you think. When you go to Charrua, tell Gonza I sent you!

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