Carlitos
A plain ham-and-cheese tostado with one heretical addition: ketchup. A Rosario bar owner improvised the Carlito in 1953, and in 2014 the city council voted it into protected cultural heritage.
Argentina
Bondiola con Salsa Criolla
Bondiola with salsa criolla.
Bondiola Completa
The bondiola shares the Costanera grill with choripán but runs on a slower clock: a fatty pork-neck cut grilled low and patient, sliced thick, then loaded completa with ham, cheese and a fried egg.
Bondiola al Pan
Ask for a bondiola plain and you get the pork stripped bare: slow-grilled shoulder, a crusty roll, lemon or chimichurri, and no ham or egg or cheese piled on to hide a thing.
Bondiola a la Parrilla
Grilled bondiola sandwich; pork shoulder grilled on the parrilla.