Cuisine

Main article: Cuisine of Uruguay

Flan (firm egg custard) with dulce de leche

Uruguayans are known to eat a lot of meat, such as asado. The parrillada (beef platter), chivito (a substantial steak sandwich), and pasta are the national dishes. The latter is due to Uruguay's many Italian immigrants in the late 19th century and early 20th century. Other Uruguayan dishes include morcilla dulce, a type of blood sausage cooked with ground orange fruit, orange peel and walnuts, and milanesa, a breaded veal cutlet similar to the Austrian Wiener Schnitzel. Snacks include olímpicos (club sandwiches), húngaras (spicy sausage in a hot dog roll), and masas surtidas (bite-sized pastries). Typical drinks include mate, tea, clericó (a mixture of white wine and fruit juice), medio y medio (part sparkling wine and part white wine), and red wine.
The cuisine of Uruguay is traditionally based on its European roots, such as Mediterranean foods from Italy, Spain and France, but also Germany. Many foods from these countries such as pasta, sausages, and desserts are common in the nation's diet. A sweet paste, Dulce de Leche is the national obsession and used to fill biscuits, cakes, pancakes, milhojas, and alfajores. The alfajores are pieces of shortbread sandwiched together with Dulce de Leche or a fruit paste. Dulce de Leche is also used in flan con Dulce de Leche. On rainy days, the traditional snack is "tortas fritas," a food similar to Indian bread fried in tallow.
The national drink is Grappamiel which contains alcohol and is very popular. It is distilled from grapes and honey and often consumed on cold mornings during autumn and winter in order to warm the body.
One traditional drink is an infusion called mate. The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup made from a gourd. Hot water is then poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. The drink is sipped through a metal or cane straw, known as a bombilla.

Milanesa

Tortellini

• Asado: both the tradition of grilling beef over embers (which translates to barbecue in American English), and the dish, "tira de asado".
• Chivito: a baroque sandwich containing steak, ham, cheese, tomato, lettuce, fried egg, red pepper, olives and mayonnaise.
• Chorizo al pan: a very popular Uruguayan fast food. A grilled "chorizo" and a crusty bread such as a baguette, with tomato, lettuce and mayonnaise.
• Empanada : a small pie or turnover, most commonly filled with meat or ham and cheese.
• Empanada Gallega: a fish pie, with sauce, onions and green peppers. Brought by the immigrants from Galicia.
• Fainá: a mix of chick pea flour, salt, water and olive oil, originally called "farinata" cooked like a pizza on a flat tray. Brought by immigrants from Liguria (Italy).
• Gnocchi (known as "ñoquis") is traditionally eaten on the 29th day of each month. This was the day before payday, when people were at their poorest. Gnocchi made a cheap meal prepared from only mashed potatoes and flour and provided a hearty meal. On these occasions, some people leave a coin or a banknote under the plate to attract prosperity.
• Húngara: very similar to the Frankfurter, but very spicy.
• Milanesa: a thin, breaded steak. There is a great variety, such as: Milanesa Napolitana (with ham, mozzarella cheese and tomato sauce), Milanesa Rellena and Suprema Maryland (made with chicken meat).
• Lehmeyun: an Armenian dish, brought by the Armenian immigrants.
• Pancho: the typically Uruguayan hot dog: a bun called "pan de Viena" filled with a "Frankfurter" with mustard, ketchup, mayonnaise or "salsa golf" on top.
• Pascualina: a spinach pie, not unlike the spinach pies brought by immigrants from Liguria (Italy). . The name makes a reference to Pascua, 'Easter'.
• Pastel de carne: in English: meat pie. Chopped meat, mashed potatoes, green peppers, olives, eggs.
• Russian salad: potatoes, carrots, peas and mayonnaise.

Due to its strong Italian tradition, all the famous Italian pasta dishes are found in Uruguay: ravioli, spaghetti, lasagna, tortellini, fettuccine, cannelloni, fusilli, agnolotti, tagliatelle, capellini, vermicelli, penne rigate, fagioloni, cellentani, rotini, bucatini, farfalle and the traditional gnocchi. Although the pasta can be served with a lot of sauces, there is one special sauce that was created by Uruguayans. The Caruso Sauce is a pasta sauce made from double cream, meat extract, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. There is also a huge variety of pizza, as well as calzone, fugazzetas, figazzas, fainás, and cheese fainá.

• Alfajores: shortbread cookies, sandwiched together with Dulce de Leche or a fruit paste.
• Bizcochos: buttery flaky pastry with many variants, the croissants being one of the most popular.
• Budín inglés: in English: "English pudding". A pudding with fruits and nuts, very popular in Christmas and New Year's Eve.
• Chajá: a dessert with meringue, sponge cake, "Chajá" cream and peaches. It is created by a well know firm in the city of Paysandú.^[40]
• Dulce de leche: a sweet treat made of milk and sugar. Is used in many Uruguayan desserts.
• Dulce de membrillo: a sweet quince paste.
• Flan: is a kind of rich custard dessert with a layer of soft caramel on top. It can be served with Dulce de Leche too (Flan con dulce de leche).
• Garrapiñada: a very popular treat, made with peanuts, cocoa, vanilla and sugar. It is sold in little bags in the downtown streets.
• Martín Fierro: a slice of cheese and a slice of quince paste (dulce de membrillo).
• Pastafrola: an pie made of quince paste (dulce de membrillo).
• Ricardito: Also as popular, this is a cream filled treat, covered with chocolate on a waffle base. It has different variants and it's sold in most kiosks in individual boxes.
• Strudel: the famous apple pastry from Germany.