http://leitesculinaria.com/19243/recipes-chivito.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 19:18:41 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/19243/recipes-chivito.html#comment-1673 Graciela Duran-Troise Fri, 25 Sep 2009 03:40:50 +0000 http://leitesculinaria.com/?p=19243#comment-1673 Yeah! That's a good question. Maybe some Canada goose went overboard going south in winter and landed in Punta del Este? Yeah! That’s a good question. Maybe some Canada goose went overboard going south in winter and landed in Punta del Este?

]]> http://leitesculinaria.com/19243/recipes-chivito.html#comment-824 David Leite Tue, 11 Aug 2009 02:15:03 +0000 http://leitesculinaria.com/?p=19243#comment-824 One question: Where does Canada come into play here? One question: Where does Canada come into play here?

]]> http://leitesculinaria.com/19243/recipes-chivito.html#comment-823 Graciela Duran-Troise Tue, 11 Aug 2009 01:30:42 +0000 http://leitesculinaria.com/?p=19243#comment-823 Very interesting, but far from the real "chivito" that started at the Old Mejillon, a corner place that was for many years "the" place to go before and after parties, dancing, or whatever people were doing those great and far gone days of Punta del Este. I don't think ANY Argentinian lady (or not) vacationing in Punta would have asked for goat meat in a sandwich. That's as farfetched as it can be. Anyhow, there's always a lot of faux legend in these gastronomical "inventions," like in the revuelto Gramajo. But one thing for sure is that the original chivito, the one I ate and ate and never tired of eating didn't have pancetta, or bacon if you want to be less sophisticated, nor eggs, whether soft cooked or hard boil. Certainly, peppers, whatever the color, never were served on a chivito of olden days, not even during carnival to give it more color! The new Canadian monster, a sort of grotesque, pantagruelian and inflated version of the humble and tasty original was the product of an overly hungry pseudo creative mind, the type that has to "improve" things by adding ingredients and losing in that race what was good in the simple, elegant and smaller "primo" chivito. Very interesting, but far from the real “chivito” that started at the Old Mejillon, a corner place that was for many years “the” place to go before and after parties, dancing, or whatever people were doing those great and far gone days of Punta del Este. I don’t think ANY Argentinian lady (or not) vacationing in Punta would have asked for goat meat in a sandwich. That’s as farfetched as it can be. Anyhow, there’s always a lot of faux legend in these gastronomical “inventions,” like in the revuelto Gramajo. But one thing for sure is that the original chivito, the one I ate and ate and never tired of eating didn’t have pancetta, or bacon if you want to be less sophisticated, nor eggs, whether soft cooked or hard boil. Certainly, peppers, whatever the color, never were served on a chivito of olden days, not even during carnival to give it more color! The new Canadian monster, a sort of grotesque, pantagruelian and inflated version of the humble and tasty original was the product of an overly hungry pseudo creative mind, the type that has to “improve” things by adding ingredients and losing in that race what was good in the simple, elegant and smaller “primo” chivito.

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