World Flavors Cookbook
Uruguay Recipes
Uruguayan cuisine is a soulful fusion of European influences—primarily Spanish and Italian—and the rugged cowboy (gaucho) traditions of the South American plains. It is a meat-lover's paradise, centered around the ritual of the asado (barbecue), but also boasts a sophisticated culture of pastas, savory pies, and world-class sweets like dulce de leche.
Recipes from Uruguay
- Chivito (National Steak Sandwich)
The national dish of Uruguay, a monumental steak sandwich stacked with ham, cheese, bacon, lettuce, tomato, and a fried egg.
- Chivito al Plato
All the goodness of the national sandwich, served on a plate without the bread, accompanied by Russian salad and fries.
- Choripán
The quintessential street food of the Southern Cone: a grilled chorizo sausage in a crusty bread roll, usually topped with chimichurri.
- Asado Uruguayo
Uruguayan barbecue is a national ritual, centered on high-quality beef cuts slow-grilled over a wood fire (leña).
- Torta Pascualina
A savory double-crusted pie filled with spinach or chard, ricotta, and whole hard-boiled eggs that are visible when sliced.
- Fainá
A thin, savory flatbread made from chickpea flour. In Uruguay, it is the inseparable companion of pizza.
- Milanesa a la Napolitana
A breaded beef cutlet topped with tomato sauce, ham, and melted mozzarella cheese. A staple of every Uruguayan menu.
- Tortas Fritas
Simple fried dough discs, traditionally made on rainy days and enjoyed with mate.
- Postre Chajá
A light and airy traditional Uruguayan cake made of sponge, peaches, whipped cream, and crushed meringue.
- Alfajores de Maicena
Delicate cornstarch cookies sandwiched with dulce de leche and rolled in shredded coconut.
- Revuelto Gramajo
A classic "minuta" consisting of a moist scramble of thin French fries, ham, eggs, and peas.
- Pastafrola de Membrillo
A lattice-topped tart filled with sweet quince paste, an absolute classic for the "merienda."
- Salsa Caruso
Uruguay's unique contribution to the world of pasta: a rich, creamy sauce made with cream, ham, mushrooms, and meat extract.
- Mate
The national drink and social glue of Uruguay. A bitter herbal infusion made from yerba mate leaves.
- Pamplona de Cerdo
A stuffed and rolled meat delicacy, usually made with pork, chicken, or beef, then grilled to perfection.
- Sándwich Olímpico
A towering, multi-layer crustless sandwich filled with ham, cheese, lettuce, tomato, egg, and peppers.
- Arroz con Leche
A creamy, classic rice pudding flavored with lemon zest and cinnamon, often topped with a spoonful of dulce de leche.
- Empanadas Criollas
Traditional baked hand pies filled with savory ground beef, onions, olives, and hard-boiled eggs.
- Chupín de Pescado
A hearty fish and potato stew, reflecting the seafaring traditions of Uruguay's coastal cities.
- Garrapiñada
Sweet, crunchy peanuts roasted in a caramelized sugar shell with a hint of vanilla. A street food icon.
- Budín de Pan
The ultimate zero-waste dessert: a rich bread pudding made from leftovers, soaked in caramel.
- Torta Rogel
A spectacular multi-layered cake consisting of crispy pastry discs, lots of dulce de leche, and Italian meringue.
- Churros con Dulce de Leche
Fried dough tubes, coated in sugar and traditionally filled with thick dulce de leche.
- Pan con Chicharrones
A rustic, savory bread rolls filled with crispy pork cracklings.
- Pizza a Caballo
A classic Montevideo order: a slice of standard thin-crust pizza topped with a slice of fainá flatbread.
- Vitel Toné
A cold dish of sliced veal covered in a creamy sauce made of tuna, mayonnaise, anchovies, and capers.
- Torta de Fiambre
A simple, quick-baked savory pie filled with ham and cheese, popular for picnics and school lunches.
- Ñoquis del 29
Potato dumplings served with a rich red sauce, following the tradition of eating gnocchi every 29th of the month.
- Tuco (Meat Sauce)
A thick, slow-cooked tomato sauce with chunks of beef or minced meat, used for pasta and polenta.
- Polenta con Tuco
Comforting cornmeal porridge served with a rich meat sauce and plenty of cheese, perfect for winter.
- Bizcochos
A variety of small sweet and savory pastries that are the foundation of Uruguayan snack culture.
- Salsa Criolla
A fresh relish of finely diced onions, peppers, and tomatoes in vinegar and oil, served with grilled meats.
- Chimichurri
The iconic South American herb sauce for barbecue, made with parsley, garlic, and dried oregano.
- Dulce de Leche
A thick, caramel-like sweet spread made from slow-cooked milk and sugar. The soul of Uruguayan sweets.
- Panqueques con Dulce de Leche
Thin, crepe-like pancakes rolled with a generous filling of warm dulce de leche.
- Chivito Canadiense
Uruguay's supreme loaded steak sandwich — thin churrasco with ham, mozzarella, bacon, fried egg, lettuce, tomato, and mayo in a bun.
- Pamplona de Pollo
Uruguayan chicken roll stuffed with ham, cheese, carrots, and peppers, roasted until golden — a Sunday roast classic.
- Capeletis a la Crema
Uruguayan stuffed pasta in cream sauce — small ham and cheese cappelletti bathed in a Parmesan cream sauce, an Italian-Uruguayan staple.
- Sopa de Ajo
Uruguayan garlic soup — roasted garlic in rich chicken broth with bread and egg, the winter restorative of Uruguayan kitchens.
- Tortas Fritas
Uruguayan fried flat breads eaten in the rain — crispy-edged, chewy-centered dough rounds eaten with dulce de leche or plain.
- Asado Dominical
The Uruguayan Sunday asado — multiple cuts of beef (vacío, costillar, chorizos) slow-cooked on a wood-fire grill with a salsa criolla.
- Pascualina
Uruguayan Easter spinach pie — layers of pastry filled with spinach, ricotta, and whole eggs, baked until golden.
- Buñuelos de Viento
Light fried dough puffs dusted with powdered sugar — the Uruguayan carnival and Easter fritter.
- Salpicón de Frutas con Vino
Uruguayan fruit salad with red wine and sugar — a summer dessert of mixed seasonal fruit macerated in red wine.
- Grappamiel
Uruguayan honey grappa — a warming digestif of grappa mixed with honey, drunk after meals in the cold winters.