Meat cultivation is everywhere in Uruguay. One of the most popular ways to eat beef in Uruguay is Asado, or barbecue. An assortment of pieces of meat from all parts of the cow is slowly grilled to perfection for hours above the coals on a parrilla (grill).
The Asado offers a scented and grilled meat. That’s why they offer you that meal at every corner, restaurants and breweries. Do not hesitate!
If, in the plate, it is the meat which is essential, regarding drinks, it is the mate which is essential. At home, in the office, at the beach, in the street and even in the stadiums, thermos under the arm, the Uruguayans consume at everymoment of the day!
For a traditional preparation it is necessary to fill to two-thirds of yerba mate, after having placed there the bombilla, a metal straw with a closed end in the form of spoon and pierced with holes, which serves to drink and to mix. Then final step, pour hot water.
The dulce de leche
Dulce de leche (milk jam) is a sweet Uruguayan culinary specialty. It is a mixture of milk and sugar brought to a boil, then cooked over very low heat until thickened and obtaining a caramel color. Uruguay is certainly not the only country to produce this kind of sweetness, but the country produces one of the best versions of the world. It is enjoyed everywhere and at all times of the day, accompanying pastries to breakfast (bizcochos) and Uruguayan desserts, including alfajor.
It is a very famous biscuit in South America. It consists of two maizena cakes filled with a sweet filling (dulce de leche, chocolate mousse, most often) and can be coated with chocolate or icing sugar.