Uruguay Food Nourishes the Soul in this Popular Expat Haven

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Uruguay Food Nourishes the Soul in this Popular Expat Haven

Date: 10/22/2009

Ah, the glories of Uruguay food! For North American retirees and other expats, Uruguay food is a big part of the charm of this little country.

But understand from the beginning… vegetarians will have a tough time in Uruguay. The people of Uruguay are second only to Brazil in beef consumption. This is the legacy of a long history of ranching and cattle breeding in Uruguay. The famous gauchos or the Uruguayan pampas weren’t out there herding asparagus… meat is the mainstay of the Uruguay diet.

The Role of the Asado in Uruguay Food

In Uruguay the asado is as much a social function as a particular way of cooking a variety of meats.

A selection of meats are prepared, either over an open pit of coals or on an adjustable grill called a parilla. They are positioned to cook slowly, and unlike other types of barbeque, in a traditional asada the cooking meats are not allowed to drip on the coals since it’s felt that the smoke adversely affects the true taste of the meat.

Typically meats will be served in a sequence for an asado – first come the chorizos (meat sausages) chinchulines (chitterlings), morcillas (blood sausage) and mollejas (sweetbreads) accompanied by provoleta (grilled cheese).

Next come the costillas (ribs), flank steak, chicken, goat, and pamplona (chicken breast rolled with ham, cheese and peppers). This is all accompanied by bread and salad and often grilled vegetables.
The order and types of meat may vary, but with a Uruguayan asado, it’s all meat, all the time.

Uruguay Food is often Complemented with Yerba maté

First cultivated by the Guaraní Indians, yerba maté is an integral part of life throughout Uruguay, Argentina, Brazil, and Paraguay. As with the asado, it can also be a social event, with rituals and practices that vary from region to region.

The herb itself is prepared like tea is special gourd, horn, or metal cups called guampas, by infusing the herb in hot or cold water, but there the similarity ends. There are dozens of ways to mix and share maté, and each is considered “correct” in the area in which it’s practiced. And unlike tea, mate is sipped through a silver straw called a bomba or bombilla with a strainer on the end that keeps the grounds out of the drink.

It is very common throughout Uruguay to see people going to work or school carrying their guampas and a thermos of either hot or cold water under their arms.

There is much more to Uruguay food, drink, and cuisine than asado and mate. Uruguay has a large population of Italian immigrants, so excellent Italian food of all kinds can be found there, along with delicious Spanish dishes brought by the many Spanish immigrants to Uruguay.