With distinct Spanish and Italian influences, Uruguayan cuisine is rich in flavors both traditional and modern, and signature dishes reflect the country's culture and heritage. As one of the world's largest beef consumers, meat is the mainstay of the Uruguayan menu.

Meat Dishes

While beef is the most popular meat in Uruguay, lamb is also prevalent in rural areas. The national dish, asado, consists of barbecued meats cooked over a wood fire. Other traditional meat dishes include parrillada, made from beef, entrails, kidneys and sweetbreads, and chivito, a steak sandwich containing eggs, cheese, bacon, olives, tomatoes, onions, ketchup and mayonnaise.

Pasta

As a result of Italian immigration in the late 19th and early 20th centuries, pasta is also considered a national dish in Uruguay. It is often eaten on Sundays with traditional Italian-type sauces or Caruso sauce, a Uruguayan invention of cream, onions, ham, cheese, mushrooms and nuts.

Sweets

Dulce de leche is a milk-based sauce of Spanish origin with a caramel-like flavor. It is a staple in Uruguayan sweets such as cookies, pastries, breads and cakes.

Drinks

Uruguayans take pride in their mate, made from the leaves of yerba mate, and great care goes into the preparation of this spicy, tea-like drink. It is traditionally served warm in a hollow gourd with a metal drinking straw. Clerico, a combination of wines and fruit juices, is also popular and is served with lunch or supper.

Meals

The midday meal is the largest in Uruguay. Breakfast is usually light, and supper is served late in the evening.

Source:

Uruguayuruguay.com: Typical Uruguayan Food

Everyculture.com: Culture of Uruguay

Spanishabroad.com: Cuisine in Montevideo, Uruguay

More Information:

Whispertrail.com: 10 Tips for an American in Uruguay