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.
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Guiso carrero
Slow stew of pasta, meat and vegetables cooked in one pot. Ready in 25 minutes prep and 1 hour 15…
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Húngaros
Spicy smoked sausage split, grilled and served in a bread roll. Ready in 10 minutes prep and 15 minutes cooking.…
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Isla flotante
Poached meringue floating on custard under a caramel drizzle. Ready in 30 minutes prep and 30 minutes cooking. Serves 6.…
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Licor de leche
Homemade liqueur of boiled milk, sugar and grappa or caña. Ready in 20 min prep and 30 min cooking. Makes…
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Martín Fierro
Quince paste with a slice of fresh cheese, simple finish. Ready in 30 min prep and 1 hr 30 min…
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Massini
Sponge layered with cream and topped with burnt-sugar custard. Ready in 1 hour prep and 35 min cooking. 12 slices.…
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Medio y medio
Half sparkling wine, half white wine; port market pour. 2 minutes to prepare. Serves 1. A cocktail recipe from Uruguay.
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Morcilla dulce
Sweet blood sausage with orange peel, walnuts and raisins. Ready in 1 hour prep and 45 min cooking. Makes about…
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Ñoquis del 29
Potato gnocchi eaten on the twenty-ninth with money under the plate. Ready in 45 minutes prep and 20 minutes cooking.…