Caruso sauce was first created in the 1950s in Uruguay, by Raymundo Monti of the restaurant 'Mario and Alberto', located at the intersection of Constituyente and Tacuarembó Streets in Montevideo.
Caruso sauce, a culinary creation from Uruguay, emerged in the 1950s, conceived by Raymundo Monti at the restaurant 'Mario and Alberto', situated on Constituyente and Tacuarembó Streets in Montevideo.