Uruguayan cuisine is a cultural melting pot. The cuisine of Uruguay has been shaped not only by the traditions of its indigenous people, but also by the many European immigrants who came to the country during the 19th century. Sporting culinary influences from Italy, Portugal, Spain and Germany, the South American nation is home to barbecued meats, pastas, empanadas, mate and decadent sandwiches (similar to Chilean lomito).
The quality of meat and seafood in the country is high, and Uruguayan barbecuing is popular within the country and has become famous outside of it. Like their Argentine neighbours, Uruguayans love an asado. The term means “barbecue” and refers to both the cooking method and the meat itself, usually a selection of beef cuts, sausages and offal.
Dulce de leche is another source of Uruguayan pride, commonly served in or with desserts. Other sweet specialties include banana fritters – traditional deep-fried pastries perfected by Latino grandmothers – along with this fruit and nut-studded bread that's popular on Christmas Eve.
This Uruguayan Cookbook contains over 180 typical Uruguayan recipes, which will bring to your table some of the best and the tastiest dishes from the delicious Uruguayan cuisine. Try Uruguayan Recipes for yourself and see why it is so Popular in Uruguay. You will enjoy preparing and tasting every one of the meals!