10 Facts About Uruguayan cuisine

Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France.

Typical Uruguayan cuisine pizzas include pizza rellena, pizza por metro, and pizza a la parrilla.

Current roots of Uruguayan cuisine can be traced back to a subsistence economy adopted by gauchos, and sustained on subsistence agriculture implanted by the Spanish and Criollos at the start of European colonization.

In Uruguayan cuisine, there is a significant list of preparations and dishes that are included in this category, the most typical or autochthonous is the picada, probably descending from the Spanish tapas, and as for everyday food there are matambre relleno and lengua a la vinagreta.

Uruguayan cuisine has adopted and created many salads, the most typical being ensalada criolla.

Related searches

Ingredients of a complete Uruguayan cuisine asado include chorizo, morcilla, pulpon, entrana, tira de asado, cow gizzards, chinchulines, chotos, and kidneys.

Typical Uruguayan cuisine beverages are mate, cana, uvita, grappamiel and medio y medio.

Also very popular on Uruguayan cuisine, ragu styled stews still are very popular, such as albondigas con papas and estofado.

Unlike the common use in Italy that faina is peppered on the plate by the crust, Uruguayan cuisine use implies peppering on the plate with white chopped pepper by the other side.

Uruguayan cuisine bizcochos are small pastries different from the Spaniard sponge cake of the same name that in Uruguay is called bizcochuelo.