A FOOD TRADITION
Rioplatense Cuisine
Rioplatense cuisine refers to the shared food culture of the Río de la Plata region, encompassing Uruguay and parts of Argentina without assigning exclusive ownership to either country. In Uruguay it combines abundant beef, offal, wheat, dairy, vegetables, river and coastal fish, and mate with European-derived techniques. Characteristic methods include wood- or charcoal-grilling, oven baking, frying, and slow cooking in pots. Representative dishes and preparations include asado, empanadas, milanesa, and pasta served with meat or tomato sauces. Its importance lies in the cross-border culinary vocabulary and social customs surrounding family meals, neighborhood bakeries, cafés, and communal grilling.
ONE DISH, DIFFERENT PLACES
How the dish changes by place.
Compare regional styles of dishes linked to this cuisine: the city or region, the local name and what changes in the bowl or on the plate. These are food traditions; individual cooks have their own versions.
Regional comparisons are still being added.
We haven’t documented local versions for this cuisine yet. Explore its dishes while this section grows.
Explore the dishes →Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.