The chivito is a huge steak sandwich layered with cheese, bacon, lettuce, tomato, olives, eggs and mayo. Curiously chivito translates as baby goat, though no goats are harmed in their preparation. Find out more.
Why is a beef sandwich named after a goat?
Uruguay’s most famous sandwich, the Chivito, was created in 1944. Antonio Carbonaro ran a bar on the peninsula of top summer resort Punta del Este on the corner of Calles 31 and 32. One day a customer from the mountains of Argentina was on her way back home and wanted to order something quick. So she asked for baby goat (chivito).
The kitchen was closed but Antonio was eager to please. He buttered a bread roll and made a sandwich with a slice of ham on a quarter-pound slice of steak. The lady loved it and he baptised the sandwich a chivito.
What does a chivito typically include?
It really depends and most restaurants really push the boat out with enormous sandwiches accompanied by mountains of fries and sometimes potato salad (yes, two potato dishes, I know, weird) that are big enough for two.
The eggs may be hard-boiled or fried. Onions maybe raw or fried. A good chivito will always be on warmed bread.
But the most basic chivito ingredients nowadays are steak, lettuce and tomato in a bread roll.
Alfonso, host at Casa Flor, walks you through his Dad’s chivito recipe.
Variations on the chivito
You can order your chivito ‘al plato’ and it will come without the bread.
A chivito canadiense is a chivito which includes ham (as well as all the other ingredients). Before that blows your mind, know that there is a type of ham here called jamon canadiense. No actual Canadians are involved in the preparation of a chivito as far as I am aware.
Rogues Gallery of Chivitos
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