Uruguayan cuisine

Brief summary - Uruguayan cuisine

Uruguayan cuisine is a fusion of cuisines from several European countries, especially from Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because the new colonies did not trust the native Charrúa people. Spanish influences are very abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada (Asturian bean stew). All of the guisos and traditional p.

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