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Uruguay is a charming country with a laid-back culture, stunning landscapes, and delicious cuisine. Due to its small size you can easily get to know most of it in a single trip.

Montevideo is the best place to start your journey. The capital offers a mix of history, decent wine, culture, and modern amenities.

The second stop is usually Punta del Este, a popular destination with nice beaches, luxurious resorts, and vibrant nightlife. You can try your luck at the nearby casino, but the best option is to visit the quaint fishing village of Jose Ignacio.

A place you shouldn't miss is Colonia del Sacramento. This picturesque town is located on the banks of the Rio de la Plata and is known for its cobblestone streets, colonial architecture, and beautiful gardens. 

Finally, for a taste of Uruguay's rural and remote landscape, drive up to Punta Del Diablo, where you can watch the waves in absolute peace.



Chivito is the national sandwich of Uruguay. The star ingredient is the thin grilled beef. It is topped with slices of ham, bacon, lettuce, tomato, melted mozzarella cheese, and a fried egg. 

No accompaniments are needed, but french fries are quite popular.


Caffe Corretto

Grappamiel or Grapamiel is a mixed alcoholic beverage popular in Uruguay containing grappa, spirits obtained from various grains, honey, and water.

In the classic Caffe Corretto, you combine espresso with a splash of grappa, here we will use Grappamiel instead.

Caffe Corretto

1.5 ounces freshly brewed espresso

1 ounce of Grappamiel


The most common way to serve Grappamiel is in small cups, similar to shot glasses, next to the typical cup of coffee after lunch. It can be taken separately, after finishing the coffee, or it can be added directly to the espresso cup to turn it into a corretto coffee.


8 slices bacon
2 beef fillet steaks, or 4 thin slices grilled steak
Coarse salt, to taste
Freshly ground black pepper, to taste
1 to 2 tablespoons butter
4 large eggs
4 large sandwich buns, such as large ciabatta rolls
4 tablespoons ketchup
4 tablespoons mayonnaise
1 head lettuce
4 slices deli cut ham
4 slices tomato
4 slices mozzarella cheese

In a large skillet over medium heat, cook the bacon slices until they are crispy. Set aside on paper towels to cool. If you're using steaks, drain the excess bacon fat out of the skillet. Slice each fillet in half crosswise to make 2 thin steaks from each. Sprinkle with coarse salt and black pepper. Use a mallet to pound the steaks even thinner.

Heat the skillet over medium-high heat until hot and place steaks on the skillet. Cook for about 2 minutes per side, or until they reach the desired doneness. Place on paper towels to cool. Wipe the skillet clean. Melt the butter over medium heat and fry the eggs sunny-side up until they are done to your preference.

Preheat your broiler. Spread the inside of the buns with ketchup and mayonnaise. Place the lettuce pieces on the bottom halves of the buns.

Top with each sandwich with 2 slices of bacon, a slice of beef, a slice of ham, a slice of tomato, and a slice of mozzarella.


Place the uncovered sandwiches under the broiler briefly to melt the cheese. Remove the sandwiches from the oven and place a fried egg over the cheese, then top with the other half of the bun. Serve immediately.



La Vela Puerca is a pop rock band formed in Montevideo in December 1995. They have released 7 studio albums so far, with "A Contraluz" being the most popular.

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