What are the culinary specialties to be tested during a trip to Uruguay? Here are 7 Uruguayan specialties!
While he was suspend 9 international games and four months in club During the World Cup in 2014, Luis Suárez’s bite on Italian Giorgio Chiellini proved to be the most expensive for an athlete since Mike Tyson’s bite on Evander Holyfield. We don’t know exactly why Uruguay’s star attacker crunched the Italian defender’s shoulder during this World Cup game, but it’s perhaps just because Suárez was hungry.
Uruguayans are known to have a taste for Italian cuisine, after all. A large percentage of inhabitants of this South American country claim Italian origins, and the cuisine of Italy strongly influences the cuisine of Uruguay . In addition to adopting pizza and pizza milanesas , the country has a number of traditional dishes undoubtedly more tasty than all Italian footballers. Even seasoned.
Here. 7 Uruguayan specialties that you must absolutely test during your trip to Uruguay and who could have saved "El Pistolero" the suspension...
Asado
Flickr – Juan Pablo Olmo
This is what the locals love to eat for the evening meal... but also at noon and sometimes even in the morning! With its stretches of countryside where cows are peacefully spread, the country has more cows than inhabitants. In fact, Uruguay recently surpassed its neighbour Argentina as a world leader in per capita beef consumption. One of the most popular ways to consume beef in Uruguay is the asado or barbecue. A assortment of meat pieces from all parts of the cow are slowly grilled to perfection for hours over burning coals on a parrilla (the grill). The Uruguayans let the meat cook without adding spices or other assortments. They then add salt and eat everything with chimichurri (sauce).
Milanesa
Flickr - Los viajes del Cangrejo
milanesa is a calf of calf covered with breadcrumbs, soaked in egg paste and usually fried in oil. Uruguayans show creativity and present it in all kinds of ways, which only add a little more calories. It can be enjoyed inside a sandwich with salad, tomatoes and mayonnaise, or hot and garnished with melted mozzarella, a fine slice of ham, and Neapolitan tomato sauce. Whatever the way you serve it, it’s still a delicious piece of beef. And that’s excellent.
Choripán
Flickr – David
Choripán is one of the only dishes street food from Uruguay, but this sausage sandwich is a golazo (a fantastic goal). The merchants and their street wagons (or carritos ) grind these pork sausages, cut them in half over the length, and put them in a white bread baguette to absorb all fat juices. Add sauces like the chimichurri As you wish, then treat yourself. The best place to eat is where all taxi drivers hang out: the locals always know where the top of the top is.
Pizza and Fainá (Farinata)
Wikimedia - Shoebill2
In Uruguay, you replace the Z with a S and it gives "pisa" or "pisas". There, you can buy it at the meter or on the part according to your hunger and the group you are. You can ask that your pizza be toasted to the parrilla . To play local like a Uruguayan, order a slice of Fainá , a triangular piece with fine but dense dough made of chickpea flour and place it above the pizza part. Although it may seem strange to the uninitiated, a single croc in this double part and you will praise the genius who first attempted this ( admit that it is not common).
Chivito
Flickr – Matt Rubens
It is impossible not to love a country where the national dish is a steak and bacon sandwich. The Chivito is composed of thin slices of cute net garnished with mozzarella cheese and slices of tomatoes, well taken in white bread and brushed with mayonnaise. The "Canadian" variant, the Canadian chivito , is more caloric, with additions of bacon, olives and hard eggs. Although the sandwich seems simple (but heavy!), the Uruguayans are proud to perfect this dish (who has the best bread? who cooks the most skillful meat?) in order to have the honors. And that to the greatest happiness of consumers.
Dulce of leche
Wikimedia – Beatrice Murch
leche dulce (dairy jam) is a sweet Uruguayan culinary specialty. It is a mixture of milk and sugar brought to boil, then cooked on very soft heat until thickening and obtain a caramel color. Uruguay is certainly not the only country to produce this kind of softness but the country nevertheless produces one of the best versions of the world. It is incredibly creamy and light, without being annoying. Dulce of leche eats everywhere and at all times of the day, accompanying the pastries with breakfast ( bizcochos ) and Uruguayan desserts, including alfajor (spice bread).
Alfajor
Wikimedia – Silvio Tanaka
Speaking of alfajor ... original Arabic, but Uruguayan adoption, that Argentina also claims, this cake is on a pedestal higher than the national football team, Celeste . The basic ingredients that make up an alfajor: from Dulce of leche , sandwiched between two sandy cookies. It is sprinkled with powdered sugar or coconut, and it can be baked with meringue or chocolate. It is also one of the best ways to have diabetes on your trip to Uruguay.
Would you taste these specialties if you go to Uruguay?
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