A Uruguayan Feast

New York City chef Ignacio "Nacho" Mattos shares his menu for a blowout Uruguayan feast, inspired by his trip home in Gabe Ulla's story An Eating Adventure in Uruguay.

Uruguayan Steak Sandwich (Chivito)
Uruguayan Steak Sandwich (Chivito)
This is chef Ignacio Mattos' version of a hearty cheesesteak sandwich that is served in restaurants and cafés throughout Uruguay.Matt Taylor-Gross
Sea Bass Crudo Recipe
Sea Bass Crudo
Lime juice adds zing to this simple crudo. Assemble it right before serving so the juice doesn't cook the fish. Get the recipe for Sea Bass Crudo »Marcus Nilsson
Crab Toast
Crab Toast
Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust.Marcus Nilsson
Sweetbreads
Sweetbreads with Chimichurri Criollo
The key to these sweetbreads is an aggressive char—you want the outside to get super crispy. See the recipe for Sweetbreads with Chimichurri Criollo »Marcus Nilsson
Ignacio Mattos' Potato Salad
Ignacio Mattos' Potato Salad
Boiling potatoes whole and unpeeled means they don't absorb too much water as they cook. Mixing them with an egg yolk and olive oil yields a rich dressing without the heavy creaminess of mayonnaise. Get the recipe for Smashed Potato Salad »Marcus Nilsson
Tomato Salad with Green Beans and Basil
Tomato Salad with Green Beans and Basil
Tearing the basil leaves for this simple salad releases their aroma while preventing the bruising that results from chopping.Marcus Nilsson
Peach and Plum Salad
Peach and Plum Salad
In this salad red wine vinegar balances the sweetness of ripe fruit, while cilantro and basil add a floral note.Marcus Nilsson
Whole Grilled Sea Bass
Whole Grilled Sea Bass
Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole, which leaves them with a smoky, charred flavor and tender meat.Marcus Nilsson
Grilled Beef Ribs with Charred Vegetables
Grilled Beef Ribs with Charred Vegetables
To cook these ribs indoors, brown them in a 12″ cast-iron skillet and then roast them in a 350° oven until the meat is tender.Marcus Nilsson