Montevideo, Uruguay - photo by Jikatu under CC-BY-SA-2.0
Montevideo, Uruguay - photo by Jikatu under CC-BY-SA-2.0

URUGUAY: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective country. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Uruguay for his show, Parts Unknown Season 11 Episode 2 (originally aired May 6, 2018):

READ MORE: THE “HIGH LANDS” ACROSS THE WORLD – A GUIDE TO INTERNATIONAL DRUG TOURISM

DISH – Chivito

WHAT IS IT?

Sandwich of steak, ham, bacon, cheese, hard-boiled egg, mayo and garnishes.

WHERE IS IT?

Bar Arocena
Av Alfredo Arocena
Montevideo, Departamento de Montevideo, Uruguay

ANTHONY BOURDAIN URUGUAY NOTES

A restaurant in the Carrasco neighborhood of Montevideo that specializes in Chivito.

DISH – Ñoquis de Calabaza, Ensalada de Camarones, Tartar de Ternera and Pesca del Dia

WHAT IS IT?

Ñoquis de Calabaza – homemade gnocchi with mushrooms and pumpkin; Ensalada de Camarones – prawn salad with avocado, apple and wasabi; Tartar de Ternera – beef tartare topped with quail egg; Pesca del Dia – fish of the day with chermoula, carrots, beets, zucchinis and tahini cream.

WHERE IS IT?

Jacinto
Sarandí 349
Montevideo, Departamento de Montevideo, Uruguay

ANTHONY BOURDAIN URUGUAY NOTES

Spanish and Italian inspired restaurant in the old city of Montevideo.

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Somos así.-

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DISH – Pizza a Caballo

WHAT IS IT?

Plain mozzarella pizza topped with faina (thin chickpea flatbread).

WHERE IS IT?

Bar Las Flores
Bulevar España 2051
Montevideo, Departamento de Montevideo, Uruguay

ANTHONY BOURDAIN URUGUAY NOTES

In Parts Unknown Uruguay, Anthony Bourdain described Pizza a Caballo as “a bizarro-stoner hybrid”.

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In the spirit of Luis Suarez, it was time to take a bite out of Uruguay. This low-key neighborhood joint was our first Parilla in Montevideo. While we don’t slavishly follow the Bourdain trail, this place looked like a winner. Unlike other places he went, it seemed utterly unchanged, with no crowd, locals popping in for takeout, and a relaxed and friendly host. The menu offers prix fixe mixed grill for two or three, but it said “no substitutions.” That option didn’t offer everything we wanted (blood sausage and sweetbreads yes, kidneys no) so we opted for a la carte. Which involved ordering a lot of items. About halfway down the menu, the genial host stopped us (we had crossed an invisible “too much food” line) and constructed a customized mixed grill (no substitutions, but much creativity), with half portions of asado (ribs), Vacio (skirt steak), chorizo, morcilla, sweetbreads, and provoleta (literally grilled cheese). As advertised, they sure do like their meat chewy here (which explains a lot about Luis Suarez — it’s his birthright!) so maybe we’ll try a cut other than Vacio next time and keep an eye on the ribs (they were better the next day), but the sausages and the sweetbreads and the cheese were all smoky, juicy and crispy and the chimichurri was fresh and flavorful. We didn't finish it all, and 36 hours later we still haven’t needed a full meal. Between the meat and the vibe, if we lived here, we’d be regulars. #montevideofood #parilla

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DISH – Morcilla, Chorizo and Ribeye Steak

WHAT IS IT?

Morcilla – blood sausage; Chorizo – pork sausage; Ribeye Steak – beef steak cut from the ribs.

WHERE IS IT?

Parrillada El Alemán
Acevedo Díaz 1135
Montevideo, Departamento de Montevideo, Uruguay

READ MORE: COLOGNE: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN

ANTHONY BOURDAIN URUGUAY NOTES

Anthony Bourdain on Parrillada El Alemán: “The beating heart of the place is the parrilla – a grill – where dripping meats of many kinds are slowly cooked over glowing wood coals.”

DISH – Empanadas, Croquetas de Queso y Espinacas, Provoleta, Lechón de Jabalí, Pescado Asado, and Milanesa Napolitana

WHAT IS IT?

Empanadas – pastry stuffed with corn and shredded slow-cooked beef; Croquetas de Queso y Espinacas – goat cheese and spinach croquettes; Provoleta – slab of provolone that puffs up and inflates in the heat; Lechón de Jabalí – whole roasted suckling wild boar; Pescado Asado – whole roasted fish; Milanesa Napolitana – pounded, breaded and fried hunk of beef covered in tomato sauce, ham and melted mozzarella cheese.

WHERE IS IT?                                  

Cantina del Vigía
Zelmar Michelini 744
Maldonado, Departamento de Maldonado, Uruguay

ANTHONY BOURDAIN URUGUAY NOTES

The Milanesa Napolitana at Cantina del Vigia uses beef instead of veal.

DISH – Steak

WHAT IS IT?

Juicy skirt and ribeye steaks with fries and blood sausages

WHERE IS IT?

Las Nenas
Pernambuco & Av Paris
Punta del Este, Departamento de Maldonado, Uruguay

ANTHONY BOURDAIN URUGUAY NOTES

Offers drive-through steak.

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