Baku Kitchen! An independent reference of traditional food

Uruguay

Parrilla smoke, Italian heritage and the world’s heaviest mate habit; chivito sandwiches crown the table. That is the short version of what Uruguay cooks. Look for Chivito (towering steak sandwich with ham, mozzarella, egg, olives and fries), Asado (wood-fired parrilla beef, the national weekend rite) and Mate (ever-present yerba gourd; Uruguayans carry thermos everywhere). Created in 1946 in Punta del Este when a cook, asked for goat meat he did not have, served sliced beef in a bun instead. This atlas has 35 Uruguay dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

35 dishes.

AlfajorAlfajorCookie sandwich of dulce de leche, coated in chocolate or coconutAsadoAsadoSlow parrilla ritual of beef ribs, chorizo and sweetbreads with chimichurriAsado con cueroAsado con cueroBeef roasted in its own hide beside an open fire, for large gatheringsBizcochosBizcochosAssorted small lard pastries taken with morning mateBuñuelos de algasBuñuelos de algasFritters of seaweed picked from Atlantic rocks, fried and saltedBusecaBusecaTripe stewed with white beans, tomato and chorizo, a winter dishCaña con butiáCaña con butiáCane spirit steeped with butia palm fruit, amber and sweetCapeletis a la CarusoCapeletis a la CarusoFilled pasta in a cream sauce with ham, mushrooms and cheeseChajáChajáSponge, peaches, cream and crushed meringue; Paysandú creationChivitoChivitoTowering steak sandwich with ham, mozzarella, egg, olives and friesChorizo criolloChorizo criolloCoarse pork and beef sausage, the first thing grilled at any asadoClericóClericóWhite wine punch with chopped fruit, served cold at ChristmasFaináFaináChickpea flatbread slice laid atop pizza, Genoese legacyGrappamielGrappamielGrappa blended with honey, countryside winter warmerGuiso carreroGuiso carreroSlow stew of pasta, meat and vegetables cooked in one potHúngarosHúngarosSpicy smoked sausage split, grilled and served in a bread rollIsla flotanteIsla flotantePoached meringue floating on custard under a caramel drizzleLicor de lecheLicor de lecheHomemade liqueur of boiled milk, sugar and grappa or cañaMartín FierroMartín FierroQuince paste with a slice of fresh cheese, simple finishMassiniMassiniSponge layered with cream and topped with burnt-sugar custardMateMateBitter yerba infusion sipped through a bombilla, endlessly sharedMedio y medioMedio y medioHalf sparkling wine, half white wine; port market pourMilanesaMilanesaBreaded fried cutlet; a la napolitana adds ham, cheese, tomatoMilanesa al panMilanesa al panBreaded veal cutlet in a bread roll with salad and mayonnaiseMorcilla dulceMorcilla dulceSweet blood sausage with orange peel, walnuts and raisinsÑoquis del 29Ñoquis del 29Potato gnocchi eaten on the twenty-ninth with money under the plateOlímpicoOlímpicoTriple-decker toasted sandwich with ham, cheese, egg, lettuce and tomatoPamplonaPamplonaGrilled chicken or pork roll stuffed with cheese, peppers, baconPascualinaPascualinaSpinach and egg double-crust pie, home lunch classicPastafrolaPastafrolaShort pastry tart filled with quince or sweet potato paste, latticedPilsenPilsenPale Uruguayan lager, the standard bottle at bars and barbecuesPizza a caballoPizza a caballoSlice of pizza with a slice of faina laid on top, eaten standingQueso ColoniaQueso ColoniaSemi-hard cow's cheese with small holes, mild and butteryTannatTannatDark tannic red wine, Uruguay's national grape, drunk with asadoTorta fritaTorta fritaFried dough rounds made for rainy-day mate

  • Milanesa

    Breaded fried cutlet; a la napolitana adds ham, cheese, tomato. Ready in 30 min prep and 20 min cooking. 4…

  • Asado con cuero

    Beef roasted in its own hide beside an open fire, for large gatherings. Ready in 3 hours prep and 8…

  • Bizcochos

    Assorted small lard pastries taken with morning mate. Ready in 1 hr prep and 20 min cooking. About 24. A…

  • Buñuelos de algas

    Fritters of seaweed picked from Atlantic rocks, fried and salted. Ready in 30 minutes prep and 20 minutes cooking. About…

  • Buseca

    Tripe stewed with white beans, tomato and chorizo, a winter dish. Ready in 45 min prep and 3 hr cooking.…

  • Caña con butiá

    Cane spirit steeped with butia palm fruit, amber and sweet. 30 min to prepare. Makes about 1.5 litres. A wine…

  • Capeletis a la Caruso

    Filled pasta in a cream sauce with ham, mushrooms and cheese. Ready in 20 minutes prep and 30 minutes cooking.…

  • Chajá

    Sponge, peaches, cream and crushed meringue; Paysandú creation. Ready in 1 hr prep and 2 hr 30 min cooking. 12…

  • Chorizo criollo

    Coarse pork and beef sausage, the first thing grilled at any asado. Ready in 1 hour prep and 35 min…

  • Grappamiel

    Grappa blended with honey, countryside winter warmer. Ready in 15 min prep and 5 min cooking. Makes 750 ml. A…