Lo de Silverio

Montevideo, Uruguay

Lo de Silverio opened in 1962 on Alejo Rossell y Rius in the Parque Batlle neighborhood, and its corner position under the trees has not changed since. The outdoor tables fill on weekends when families come for the full asado spread: chorizo and morcilla first, then ribs, picanha, and loin cuts, all cooked over wood embers on a long open grill. The murals on the exterior walls make the building recognizable from half a block away. The cooking here is straightforward and the portions are large. Lo de Silverio functions as a neighborhood institution, drawing the same families across generations rather than chasing a tourist crowd.

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Sausages served here

Chorizo Uruguayo

Montevideo & Uruguay

Uruguay has more cattle per person than any other country on earth, and this fact shapes everything about its food. But at an asado, the chorizo goes on the grill before the beef. These short, thick fresh pork sausages, seasoned with garlic, oregano, nutmeg, and black pepper, cook fast over hardwood embers while guests drink wine and wait for the main cuts. The asador checks them often. A skin that puffs and chars at the edges signals they are ready. The choripán, chorizo split and tucked into crusty bread with chimichurri or salsa criolla, is the street food that defines Montevideo. You find it at parrillas, at football stadiums, at Sunday markets, and at the smoke-filled stalls of the Mercado del Puerto.

freshporkgrilled