Anthony Bourdain was a traveler, writer, and chef who left an indelible mark on the world through his storytelling and deep appreciation for food and culture. His journey took him across the globe, where he explored diverse cuisines and shared his candid views with audiences. From his love of meat and sausages to his criticism of certain culinary awards, Bourdain had no qualms about expressing his opinions. He also showed a strong respect for underappreciated foods and cultures, often highlighting their unique qualities.
In one of his interviews, Bourdain described Uruguay and its capital city, Montevideo, as an underrated travel destination that remains off the radar for most tourists. He praised the country for its friendly people, progressive government, and beautiful beaches, but especially for its rich culinary scene. Bourdain visited Uruguay twice—once in 2008 with the show “No Reservations” and again in 2018 with “Parts Unknown.” Despite its small population of just over 3.5 million, which is smaller than Los Angeles, Uruguay has managed to remain relatively unknown compared to its larger neighbors like Argentina and Brazil.
Bourdain once called Uruguay the most meat-centric place in the world, noting that it would not be an ideal country for vegetarians. However, he found the country to be unlike any other in South America, emphasizing its unique charm and character.
Montevideo, the capital of Uruguay, is located on the southern coast of the country, offering a peaceful setting along the sea. While the country is known for its love of meat, it also boasts a variety of seafood due to its coastal location. But for Bourdain, the main attraction was the grilled meats. He was drawn to the traditional “parillas,” large iron grills that are common throughout the country. These grills produce smoky, flame-kissed meats that are eagerly awaited by locals and visitors alike.
One of the most iconic dishes in Uruguay is the chivito, a loaded steak sandwich that Bourdain described as “the apex of the sandwich making arts.” He referred to it as “the mighty chivito,” a hot sandwich that typically includes thinly sliced grilled steak, ham, bacon, melted cheese, a fried or hard-boiled egg, tomato, mayonnaise, and various garnishes. The combination of flavors and textures made it a favorite of Bourdain’s, who saw it as a perfect representation of his philosophy.
The cuisine of Uruguay reflects its cultural influences, particularly from Italy and Spain. Many immigrants from these countries arrived in the late 1800s, bringing their culinary traditions with them. For example, Italian-influenced “ñoqui,” or gnocchi, is a staple in Uruguayan cuisine. On the 29th of each month, Uruguayans celebrate “Dia de Ñoquis,” a day dedicated to this beloved dish. Restaurants offer special gnocchi menus, and families often gather to make gnocchi from scratch.
Another example of Italian influence is the caruso sauce, a hearty blend of ham and cheese that is commonly served over pasta. These dishes highlight the deep connections between Uruguay and its European roots.
For travelers looking for a relaxed environment and delicious, hearty food, Uruguay offers a unique experience. Anthony Bourdain’s love for the country and its culture continues to inspire those who seek out its hidden gems.
