Uruguayan cuisine

Uruguayan cuisine is the traditional cooking style and culinary techniques of Uruguay. It is characterized by its heavy reliance on meat, particularly beef, and is influenced by indigenous, Spanish, and Italian cuisines.

History

The history of Uruguayan cuisine dates back to the indigenous people of Uruguay, the Charrúa, who had a diet based on game and wild plants. With the arrival of the Spanish colonizers, the culinary landscape of Uruguay began to change, incorporating elements of Spanish cuisine such as olive oil, rice, and wine.

Ingredients

The most common ingredient in Uruguayan cuisine is beef, which is used in a variety of dishes, from traditional asado to milanesa. Other common ingredients include dairy products, pasta, and vegetables, particularly potatoes and onions.

Dishes

Uruguayan cuisine is known for its hearty, meat-based dishes. The national dish is the asado, a barbecue consisting of beef ribs, sausages, and sometimes other meats. Other popular dishes include chivito, a sandwich made with steak, ham, cheese, and other ingredients, and empanada, a pastry filled with meat or cheese.

Beverages

Uruguay is known for its wine, particularly Tannat, a red wine that is considered the national grape. Other popular beverages include mate, a traditional South American drink made from the leaves of the yerba mate plant, and clerico, a fruit punch made with wine.

Desserts

Desserts in Uruguayan cuisine often feature dairy products and fruits. Dulce de leche, a sweet milk-based sauce, is a common ingredient in many desserts. Other popular desserts include flan, a type of custard, and pastafrola, a tart filled with quince jam.

See also

• Cuisine of Argentina
• Cuisine of Brazil
• Cuisine of Paraguay