Melbourne's Best Meat: El Chivi

Tell us about El Chivi’s Uruguayan sandwiches. My family relocated from Uruguay in the ‘70s and I grew up eating chivito’s at family gatherings. We saw a huge gap in the market for Uruguayan food and wanted to represent my family’s culture by bringing the chivito – the national sandwich of Uruguay – to Melbourne to revolutionise the way people eat steak sandwiches.
Which sandwiches usually get ordered and which do you wish people would order more? They’re all popular in their own right, but I would say the crowd favourite is the El Suarez (it’s got a bit of bite) – tenderised scotch fillet steak, shortcut bacon, ham, mozzarella cheese, egg, lettuce, tomato, Spanish onion, dill pickles, jalapenos, mayo and El Chivi hot sauce.
Where do you source your meat from? Using only the prime cut scotch fillet, our beef is exclusively sourced only from Black Angus cattle from central Victoria and Gippsland. The beef is free range, all the steaks are 100% grass fed for maximum flavour and are MSA-graded to ensure tenderness. They’re also GMO-free and raised without the unnecessary use of antibiotics. 
What music can we expect while enjoying your Uruguayan sandwiches? Mostly you can enjoy some killer techno from amazing Australian producers and internationals. At the moment we are excited for Strawberry Fields so sets from Child, Muska, Harvey Southerland, Peggy Gou and other favourites like Petar Dundov, Adam Beyer, Yoko, Move D and Patrick Topping will get the party started.
A good sandwich must have lots of flavour and pickles.

Find El Chivi’s current location on their website.