Uruguay Food and Drink
Uruguayan cuisine reflects the country's cattle-ranching traditions and its Spanish and Italian heritage. Beef is central to the national diet and is commonly cooked over wood embers on a parrilla (grill). Pasta, pizza and other Italian-influenced dishes are also widely eaten, while coastal areas offer fresh fish and seafood.
Restaurants range from neighbourhood parrillas and informal cafés to contemporary restaurants and fine dining. Montevideo has the greatest variety, while Punta del Este offers a particularly broad choice during the summer season. Portions are often generous, and dinner is commonly eaten from around 21:00.
Mate, a bitter herbal infusion, is consumed throughout the day, while Uruguay's best-known wine is Tannat, a robust red produced in several regions. Beer and locally produced wines are widely available in restaurants, bars and shops.
Vegetarian food is readily available in Montevideo, Punta del Este and other tourist centres, with dedicated vegetarian and vegan restaurants providing a growing choice. Elsewhere, options may include pasta, pizza, fainá, salads, vegetable-filled empanadas and pascualina. Vegetarians should confirm that soups, sauces and vegetable dishes have not been prepared with meat stock.
Asado: Beef, sausages and other meats cooked slowly over wood embers on a parrilla, often as the centrepiece of a social gathering.
Chivito: Despite its name, which means "little goat", this substantial sandwich is made with thinly sliced beef and typically includes ham, cheese, tomato, lettuce and a fried egg.
Milanesa: A breaded beef or chicken cutlet, served alone, in a sandwich or topped with ham, tomato sauce and melted cheese.
Choripán: Grilled chorizo served in crusty bread, often accompanied by chimichurri, a sauce made with herbs, garlic, oil and vinegar.
Empanadas: Baked or fried pastries filled with beef, ham and cheese, vegetables or other ingredients.
Pascualina: A savoury pie filled with spinach or chard, ricotta and whole eggs.
Fainá: A thin chickpea-flour flatbread commonly served with pizza.
Chajá: A dessert of sponge cake, meringue, cream and peaches created in the city of Paysandú.
Dulce de leche: A thick caramelised milk spread used in cakes, pastries, ice cream and alfajores, which are filled sandwich biscuits.
Mate: A bitter infusion of yerba mate leaves drunk from a hollow gourd through a bombilla, or metal drinking straw.
Tannat: Uruguay's signature red wine, generally full-bodied and well suited to the country's beef dishes.
Medio y medio: A blend of still and sparkling wine traditionally associated with Montevideo's Mercado del Puerto.
Grappamiel: A sweet alcoholic drink combining grappa with honey, often served during the colder months.
Tipping is not compulsory, but it is customary to leave around 10% of the bill for good service in restaurants and cafés. Taxi drivers do not normally expect a tip, although passengers may round up the fare. Small tips may also be given to hotel porters and tour guides.
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