A FOOD TRADITION
Uruguayan Cuisine
A Río de la Plata cooking tradition centered on grilled beef, rustic pastries, Italian-influenced dishes, and distinctive sweets.
Dishes linked to this cuisine
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Matambre Arrollado
A rolled Argentine beef preparation filled with vegetables, herbs, and hard-boiled egg, then cooked and sliced for serving.
Milanesa
A breaded Argentine cutlet, typically beef, coated with egg and breadcrumbs and fried or baked until crisp.
Pamplona
A Uruguayan rolled and grilled meat preparation typically filled with ham, mozzarella, bell pepper, and sometimes olives before being cooked until tender.
Parrillada
Parrillada is an Argentine mixed grill of beef, sausages, and sometimes pork cooked on a grill and served hot.
Pascualina
Pascualina is a savory Uruguayan double-crust pie filled with leafy greens, onion, cheese, and whole eggs.
Pasta Frola
A Uruguayan sweet shortcrust tart filled most typically with quince paste and finished with a lattice pastry top.
Pizza al Tacho
A thick Uruguayan pan-baked pizza made from yeast-raised wheat dough, tomato sauce, mozzarella, and olive oil.
Postre Chajá
A Uruguayan layered dessert of sponge cake, meringue, peaches, whipped cream, and often dulce de leche.
Puchero Criollo
A traditional Argentine boiled-meat meal served with beef, vegetables, potatoes, corn, cabbage, and broth.
Ricardito
A Uruguayan confection consisting of a biscuit base topped with a marshmallow-like center and covered in chocolate coating.
Salchichón de Chocolate
A chilled no-bake Uruguayan chocolate dessert made by combining chocolate, butter, sugar, and crushed plain biscuits into a firm log.
Torta de Fiambre
Torta de Fiambre is a baked Uruguayan savory pie layered with cured or cooked ham, cheese, and egg within a wheat-flour crust.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.