The saying “Variety is the spice of life” fits best regarding food. Every corner of the world offers something unique and delicious to try, offering endless opportunities for food lovers.
Uruguayan cuisine is one of the tastiest and most diversified in South America, including Latin American and European influences.
Buttery pastries, rich meats, and crisp salads await in this sun-kissed country. And, because it is so close to Argentina, meat lovers are in for a treat.
Outlined below are seven popular foods in Uruguay that you should try.
1. Alfajor
Alfajors are a well-known Uruguayan confection. These desserts are so prevalent in Uruguay that you can purchase them in stores.
However, you may consider purchasing higher-quality alfajors from bakeries and pastry shops. Fresh and well-made alfajors are moist and soft, with the texture and consistency of cakes. There are several flavours to choose from, including one with a dulce de leche filling.
Significantly, the quality of alfajors varies depending on the type and quality of Uruguayan products used and where you get them from. However, if it is dry and crumbly, it is unlikely to taste good.
Regarding alfajors, the higher the price, the higher the quality.
2. Martin Fierro
The dessert is named after a renowned Argentinian poet José Hernández, who spent many years in exile in Uruguay.
Hernandez’s favourite dessert was Vigilante, made out of a slice of sweet potato paste and a piece of cheese (queso Colonia is the preferred local cheese).
The Uruguayan version of the dish replaced the sweet potato paste with quince paste, and the author quickly became a fan.
There is no need for a recipe for this treat. You can make it with any cheese and replace the quince paste with guava paste (dulce de membrillo in Uruguay).
This basic dish is made much more delightful by its bittersweet flavour.
3. The Mate
Famous football players like Lionel Messi, Luis Suarez, and Antoine Griezmann are frequently seen with their mate drink (a gourd cured) in hand, either on their way to training or during a press conference.
Mate is a Yerba Mate infusion that comes in various tastes and is high in caffeine. Notably, Mate is to Uruguayans what coffee is to Colombians, except that neither country grows it.
However, some people prefer to sprinkle sugar on top because the flavour is bitter. To make the mate, carefully pour the yerba into the gourd, followed by the hot water. The mate is then ready to be served and sipped through a metal straw.
4. Capeletis a la Caruso
Pasta is one of Uruguay’s most popular foods, and it is the dish that dominates family gatherings every Sunday for lunch. Capeletis a la Caruso may be the most Uruguayan pasta. First and foremost, by being pasta. Second, the pockets are filled with beef, a popular element in Uruguay. Finally, it is famous for its dressing originated in Uruguay.
The sauce is made of cream, mushrooms, onions, cheese, ham, and meat extract—because no dish is genuinely Uruguayan unless it has a lot of meat.
5. Tortas Fritas
When it rains, Uruguayans know it’s time for tortas fritas, and nothing goes better with it than mate. According to legend, people collected rainwater for the dough for tortas fritas.
Tortas fritas are simple and quick to make. Wheat flour, warm water, fat or butter, and salt are the fundamental ingredients for making this snack.
Tortas fritas are fried in lard or oil after being formed. Significantly, a torta frita is similar in shape to a doughnut but larger and flatter. They can either be sweet or salty. You can also serve them either hot or cold.
Notably, locals advise against drinking cold water immediately after eating tortas fritas since the lard in them may irritate the stomach.
6. Asado
Nobody does BBQ better than the Uruguayans. We mean that because we don’t know where else you can get roasted innards. The Asado is a variety of meats grilled on a parillo grill. The Parillo is a grill that is heated by a wood fire.
The barbecued meat is typically made up of beef, but you’ll also find sausages, goat, lamb, pig, chicken, and other forms of meat. Because of the disparity in cook times, the meat is frequently served in pieces.
7. Fainá
Uruguay is a land of immigrants, most of whom are from France, Spain, and Italy. The faina is an Italian recipe introduced into Uruguayan cuisine around 1915.
The Guido brothers, originally from Piedmont in northwest Italy, carried their traditions, including the recipe for “Farinata,” which became known as faina in Uruguay.
They established the first mill (Molino Guido) in Uruguay to produce chickpea flour, becoming well-known for the quality and excellence of their products.
Faina is traditionally served in slices with pizza, known locally as “pizza a Caballo” (horse-backed pizza). It entails topping a slice of regular pizza with a thin piece of fine.
The faina feels thin and crisp. Some people prefer to eat it without the pizza, in which case they top it with some pepper, which has a noticeable effect.
Bottomline
Of course, traveling to Uruguay is the most excellent way to properly enjoy its cuisine. You can completely immerse yourself in the culture and take in the sights and smells of the cuisine being made by strolling the streets of Montevideo.
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