Cuisine of Uruguay

choripanThe cuisine of Uruguay is basically the result of the fusion of Italian and Spanish cuisines, which determines the similarities with Argentina kitchen. To this is added that of other European countries, Creole cuisine and to a lesser extent, indigenous cuisine. This diversity of contributions is one of the differents factors of the Uruguay kitchen from the rest of Latin America. Therefore, it is possible to find food and drinks brought by European emigrants and adapted to the possibilities and availability Uruguay.

The meat and milk The beef production and extensive exploitation of dairy industry Uruguayan cuisine make a meat monopoly, predominantly livestock-derived foods, including meat is sirloin, roast, ribs, offal, the chitterlings, udder, tongue and gizzards. Also include foods from the pig and sheep, as well as those obtained from other parts of the cow (see blood sausage). In this highlight the sausages, sausages and ham varieties (cooked, raw or smoked), shoulder, loin, bacon and pancetta (or bacon). There is less representative production of the dairy industry, from which many of the most basic ingredients of national cuisine are obtained: lard (or butter), heavy cream (as it is called in the cream without beating) cream chantilly (whipped cream or “cream” in Spain), dulce de leche, different types dequeso -Cologne, semi-hard, lean, mozzarella, sandwich, blue cheese, ricotta cheese, spreadable, etc., yogurt, pasteurized whole or skimmed milk and the milk powder.

Grilled The grill, a type of barbecue is perhaps the favorite food of Uruguayans. Cooking is done with the coals of wood and not coal, as in the case of the barbecue. In Montevideo and in the interior of the country, it is common to find restaurants, bars and food centers where the meat tasting menu as the main figure. It is also very common for meetings to gather enough money among those invited to sponsor the barbecue or contribute organize their realization. Generally, with few exceptions, the consumption of beef and pork predominates markedly over those of other animals. However, rabbit, hare, ostrich, duck, chicken and wild boar have great representation in rural areas. The roasted, grilled chicken or rotisserie, chorizo, morcilla, chitterlings, sweetbread, fat gut, and lapamplona chotos (rolled pork or chicken, stuffed with cheese, ham, peppers, olives or raisins grape) remain preferred for more than half of the population dishes. Other dishes include steak, lashamburguesas (usually made from beef) and classic national dish, the goat, a type of sándwich. There is the mystique of the famous “roast work” (where construction is done) which emits an unmistakable aroma to passersby. Finally, every year on Christmas Eve or New Year usually consumed lamb or pork, often commissioned and in advance, so that many butchers or are overwhelmed casaquintas on that date for that purpose. The April 13, 2008, he realizaró in Montevideo, Uruguay, the world’s largest barbecue. The same was certified by the judge Danny Girton from Guinness Book of Records. The event was held at the Showground in the Rural Association of Uruguay in Montevideo Prado, it was organized by INAC (National Meat Institute). 12,000 kg of meat were roasted at 1,500 meters grill. 1,250 participated grills, more than 600 volunteers and more than 300 people linked to the organization and the audience was 20,000 people including 4,000 schoolchildren will have special guests and 1000. Guinness World Records obtained by the city of Hermosillo, Mexico to achieved in 2006 with the firing of 8,000 kilos of roast beef on grill and 1290 meters with the participation of 2,000 volunteers “The world’s largest roast beef” was fought.

Roasted leather The so-called “asado leather” is a method of cooking meat, characteristic of the gaucho tradition. It is a typical dish of the River Plate, which is known in Uruguay and Argentina. It consists of roast beef cattle or sheep leather. Firing can be performed in a rack or on a stick or spit outdoors. In the case of beef, there are two variants: one with hair and one with leather but without the hair. Usually in this type of preparation young animals such as calves (cattle) or sheep (ovine) are used. Cooking takes several hours with grilled over low heat, so that the leather does not burn. The purpose of grilling meat with leather so that the meat is not dry heat as would otherwise be very difficult for example a roast beef hindquarters to dry. In addition, the leather gives it a distinctive flavor to the roast.

Chivito The goat is a Uruguayan dish. It is a sandwich of beef (usually tenderloin grilled), which is agreganjamón cooked bacon, mozzarella cheese (mozzarella), lettuce, tomato, sliced ​​hard boiled egg and red pepper (capsicum) and salsamayonesa. It is common to accompany a portion of fries, potato salad or other side dishes. There are several varieties of goat; the most common is called Canadian goat. Goat called the plate, similar to goat Canadian but open sandwich is also available. The Uruguayan goat should not be confused with the Argentine goat, which is made with goat meat and is characteristic of the northern provinces.

Choripán It consists of chorizo ​​bread accompanied by lettuce and tomato, with various sauces. The same is popular as street food stands, and generally enjoyed in “Food carts” (local phones that are on the street). In the decades of the 70s and 80s of the twentieth century saw the proliferation due to the popularity of “The Galleguito” Carritosque company popularized the choripán with all kinds of condiments and accompaniments.

Olympic Sandwich Olympic triple sandwich is a sandwich bread mold filled with ham, cheese, egg, tomato, lettuce and mayonnaise. It is a variant of the sandwich crumbs.

Pancho In Uruguay is called the sandwich with a hot dog wiener (frankfurter) boiled served in an elongated bread known as Vienna Bread (bread a light, fluffy, soft crumb and soft crust and couples), which is performed a longitudinal section. The hot dog is internationally known as a “hot dog” or “hot dog”. The hot dog itself usually takes about various toppings such as ketchup sauce, mayonnaise, salsa golf or mustard-based dressing. The Buenos Aires is covered with ham and melted cheese hot dog. Another variety of sausage known as “Hungarian” is also eaten spicier. Unlike the frankfurter, usually boiled, the “Hungarian” is usually cooked on the grill. A variation of the frankfurter is the “pellets”, small sausages typical consumption copetines, served the dish without bread. They are usually accompanied with the same toppings as the hot dog.

Milanesa As a result of the arrival of Italian immigrants in the late nineteenth century and early twentieth century, the River Plate was cooking benefited and enriched by a European tradition that would settle and establish permanently in Argentina, Uruguay, and Paraguay. The Italians, mostly from Naples, Piedmont, Calabria and Bologna, introduced a special and unique dish so far, the Milanese. This, consisting of beef egg and crushed last week by overflowing with breadcrumbs, both fried in sunflower oil and baked, and treatments received different combinations according to the taste of each consumer. For one, the Milan Neapolitan, cover tomato sauce, oregano, ham and mozzarella cheese, became a specific formula that became used as main recipe in numerous eating houses in the country. Another variety, the common, along with a squeeze of lemon, or the Milanese bread (baguette with tomato, lettuce, mayonnaise and ham) are also popular. Within the range there tasting what is called “milanesa two panes”, very popular among the people “food to step”, it consists of a Milanese bread with tomato, lettuce, boiled egg and mayonnaise, which is placed between two pieces of bread and cut; constituting a hearty dish for the diner. They can also be breaded pork, chicken or hake, as well as minced beef pie or Leon.

Empanada The Uruguayan empanada, consistency very similar to Argentina, combines Galician and Italian styles. Thin crust made ​​from wheat, it is consumed as baked fried. Throughout the years, this dish has gained enormous popularity in rural and urban level, being prepared in bakeries, malls and craft farms. It dates back to the arrival of Galician immigrants to Uruguay, from the late nineteenth to mid-twentieth century, they settled mainly in the leading confectionery centers in Montevideo and the countryside. His success led to his vast output and the corresponding extension to other departments decided to tune the new tradition. Currently, you can find specialized shops in the exclusive sale of pies and cakes, recipes and combining national and regional ingredients with those of other countries where their consumption is quite widespread. Finally, the most common, or higher output, empanadas are stuffed quince candy, caramel and ricotta with raisins, and Galician, Mendoza salty, ham and cheese, cheese and onion, beef, sweet and sour and spicy.

Soft drinks A drink, non-alcoholic and very similar to tea is the mate of Guarani origin. “Mate” is originally the name of a type of squash. The infusion takes the name of this hard squash, drained, dried and cut which is the traditional container for ground yerba mate with which the drink is consumed hot is prepared. To prepare, the mate (gourd) is filled with grass and some weeds or optional wild herbs, and the drink is sucked through a straw (traditionally metallic sherbet, usually silver, but there are bulbs cane). The Uruguayan mate (the drink) is usually bitter, variety also known as “Spook”, but the “sweet mate”, matte which is added sugar or even some orange peel or mandarina.9 also consumed It is very common mate cocido (prepared following the procedure of tea), matte milk or other variations….

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