Noquis del 29

By Danielle Brown

Since we’re on the topic of cuisine, here is another Uruguayan dish that I can definitely get used to. On the 29th of every month, Uruguayan families and restaurants will serve ñoquis (gnocchi), in accordance with an urban legend that (supposedly) dates back to the 8th century! The legend is as follows:

A young doctor named Pantaleón once lived in Nicosia (Asia Mayor) and after converting to Christianity he decided to migrate to northern Italy. There he performed many miracles and he was ordained as Saint of Venecia, which occurred on the 29th of July. His ordination as Saint is always remembered along with a decadent meal of ñoquis, and following this tradition it is customary to eat gnocchi the 29th of every month and place money under the plate for good luck.

To give a bit of a cultural and historical context as to why this custom is popular here– Uruguay experienced an influx of Italian immigrants in the late 19th century and ever since the countries’ population consists of a great percentage of folks of Italian and European ancestry (not to mention, dual citizenship).

I missed it this month, but next month it is definitely on! Good luck and great pasta, sounds like a wonderful combination.

Uruguay Cuisine

  General

Uruguayan Food is traditionally based on its European roots. Mediterranean foods, especially from Italy, Spain, 

France and Germany. Many foods from those countries such as pasta, sausages and desserts are common in the

 nation's diet. The Uruguayan barbecue, asado, is one of the most exquisit and famous in the world. A sweet paste, 

Dulce de Leche is the national obsession, used to fill cookies, cakes, pancakes, milhojas and alfajores. The alfajores

 are shortbread cookies sandwiched together with Dulce de Leche or a fruit paste. Dulce de Leche is used also in 

flan con Dulce de Leche. The national drink is the Grappamiel. Grappamiel is an alcoholic drink which is very

 popular in rural areas. It is made with alcohol and honey. It is often consumed in the cold mornings of autumn

 and winter to warm up the body.

A traditional thing, is an infusion called mate. The dried leaves and twigs of the yerba mate plant

 (Ilex paraguariensis) are placed in a small cup. The drink is sipped through a metal or cane straw 

called bombilla. Hot water is poured into the gourd at near-boiling point so as to not burn the herb and spoil

 the flavour.

Traditional Dishes

• Asado: both the tradition of grilling beef over coals (which translates to barbecue in American English), 

and the dish, "tira de asado". 

• Canadian Chivito: a sandwich containing steak, ham, cheese, tomato, lettuce, and mayonnaise. 

• Choripan: a very popular Uruguayan fast food. A grilled sausage and a crusty bread such as a baguette, 

with tomato, lettuce and mayonnaise. 

• Empanada: a small pie or turnover, most commonly filled with meat or ham and cheese. 

• Empanada Gallega: a fish pie, with sauce, onions and green peppers. Brought by the immigrants from Galicia. 

• Frankfurters: the typically Uruguayan hot dog. 

• Gnocchi (known as ñoquis) is traditionally eaten on the 29th day of each month. This was the day before payday, 

when people were at their poorest. Gnocchi made a cheap and hearty meal. On these occasions, some people

 leave a banknote under the plate to attract prosperity. 

• Hungarians: very similar to the Frankfurter, but very spicy. 

• Milanesa: a thin, breaded steak. There is a great variety, such as: Milanesa Napolitana, Milanesa Rellena and 

Suprema Maryland. 

• Lehmeyun: an Armenian dish, brought by the Armenian immigrants. 

• Pascualina: a spinach pie, not unlike the spinach pies found throughout the Mediterranean the name makes a

 reference to Pascua, 'Easter'. 

• Pastel de carne: in English: meat pie. Chopped meat, smash potatoes, green peppers, olives, eggs. 

• Russian salad: potatoes, carrots, peas and mayonnaise. 

Due to its strong Italian tradition, in Uruguay you can find all the famous Italian pasta dishes: ravioli, spaghetti,

 lasagna, tortellini, fettuccine, cannelloni, fusilli, agnolotti, tagliatelle, capellini, vermicelli, penne rigatti, fagioloni, 

cellentani, rotini, bucatini, farfalle and the traditional gnocchi. Although the pasta can be served with a lot of sauces,

 there is one special sauce that was created by Uruguayans. The Caruso Sauce Is a pasta sauce made from 

double cream, meat extract, onions, ham and mushrooms. It is very popular with sorrentinos 

and agnolotti. Also, there is a huge variety of pizza. As well as calzone, fugazzetas, figazzas,

 fainas and cheese fainas.

Desserts

Alfajores: shortbread cookies, sandwiched together with Dulce de Leche or a fruit paste. Dulce de Leche: a sweet treat made of milk and sugar. Is used in almost Uruguayan dessert. Budin Ingles: in English: "English pudding". A pudding with fruits and nuts, very popular in Christmas and new year's eve. Flan con Dulce de Leche: is a kind of rich custard dessert with a layer of soft caramel on top. It can be served with Dulce de Leche too. Strudel: the famous apple pie from Germany. Martin Fierro: a slice of cheese and a slice of quince paste (dulce de membrillo). Chajá: a desert with meringue, sponge cake, "Chajá" cream and peaches. It is created by a well know firm in the city of Paysandu.Pastafrola: an exquisit pie made of quincy paste (dulce de membrillo). Garrapiñada: a very popular treat, made with peanuts, vanilla and sugar. It is sold in little bags in the downtown's streets. 

Uruguayan Food – Typical & Traditional Cuisine

Cuts of beef

Uruguayan food is very similar to Argentine cuisine; both countries are fiercely carnivorous, and share a common love for dulce de leche.

Asados, the traditional process of grilling steak and meat over wood fires, are found in every town. Just look for the restaurants referred to as parillas.

Pizza and pasta are both available throughout Uruguay, but I’m leaving them off the list below. Quality is OK, but nothing special.

When visiting Uruguay, you’re better off focusing on meat and fish.

Uruguayan Food – Typical Dishes

A typical chivito

Chivito

The chivito is as ubiquitous as hamburgers in the USA (and Uruguay for that matter) — every restaurant serves them in one form or another.

Most offer at least two or three different versions, with a varying degree of toppings.

It’s basically a steak sandwich, plus any or all of the following:

ham

bacon cheese hard boiled egg tomato lettuce olives mayonnaise

They’re sometimes available with chicken instead of steak.

Where to Eat It: Chiviteria Marcos is a popular chain of chivito restaurants located throughout the country. A location in Montevideo was featured on Anthony Bourdain’s Uruguay episode of No Reservations.

Choripan

Choripan is a chorizo served in a baguette, with various toppings.

Fish in a lemon sauce at Bar Montevideo (in Pocitos)

Fish

Given the majority of Uruguay’s 3-million citizens live along the coast of either La Plata River, or the Atlantic Ocean, it’s no surprise fresh fish is widely available.

White fish (merluza) is the less costly option. Salmon is available, but pricey.

Where to Eat It: Fishing villages, like Cabo Polonio or Punta del Diablo.

Milanesa

Milanesa is a thin, breaded steak.  Milanesa de pollo is a breaded chicken breast. Both are usually served with French Fries or puree (mashed potatoes).

Pancho

Pancho is the name for Uruguayan hot dogs. These are smaller than the chorizo used in choripan, and less flavorful.

Asado with sausages & sweetbreads at Mercado del Puerto

Sausage and Sweetbreads

In addition to steaks, you’ll also find a typical asado stacked with:

chorizo (sausage) morcillas (blood sausage) chinchulines (pig intestines) mollejas (sweetbreads)

Where to Eat It: Mercado del Puerto in Montevideo

Petite filet mignon with fries at Mercado del Puerto

Steak

In Uruguay, cows outnumber people 3 to 1, so it should be no surprise that steak is something of a national dish. And they do it well.

During my swing through Uruguay, I sprung for a small filet mignon, and it was as good, if not better, than any steak I’d eaten in Argentina.

Where to Eat It: Mercado del Puerto in Montevideo

Coconut alfajor

Traditional Deserts in Uruguay

Alfajores

Alfajores are a popular sweet from Argentina. They come in a wide array of flavors, but the classic version includes dulce de leche between two pieces of soft cake.

The best alfajores are the ones made in the bakeries and pastry shops every day. The store-bought ones range in quality. Pay more to get the best ones, otherwise they’re dry and crumbly like a cookie, instead of moist like a cake.

Churros

Originally from Spain, churros are popular in Latin America too. These tubes of fried dough are sprinkled with sugar, and sometimes filled with dulce de leche or chocolate.

Dulce de Leche

A sweet derived from slowly heating up sweetened milk, until the sugar caramelizes. Dulde de leche is used in all kinds of deserts, from alfajores and ice cream to sweet pastries, cakes, and pies.

It’s also used as a topping for bread in the morning, much like Nutella.

Flan

A creamy custard which with a thin layer of caramel on top. The quality of flan can vary wildly.

Uruguayan foods and desserts 

Traditions

An important part of the traditions of the Uruguayans is related to food and deserts. When Uruguayans want to do a meeting with friends, doing so with an asado is usually one of the main options. Eating an asado, bizcochos, a flan with dulce de leche, or an arroz con leche are always good excuses to sit down and get up to the date with friends or family.

Asado

The asado is the typical Uruguayan food by excellence. The traditional Uruguayan asado is cooked in a special oven, called parrillero, in which the meat is cooked over wood fire. The meat used for an asado usually consists on "tiras de asado" accompanied with chorizos, morcillas, chinchulines, mollejas, and other meat pieces.

Actually, one of the first things that call the attention of people who visit Uruguay is the way in which asados can be seen everywhere: most restaurants cook them, and often you can see the asado being cooked from your table. Also, the smell of asado is typical to Uruguay; take a walk on a Sunday noon and you will surely smell an asado within a few blocks.

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Dulce de leche

The dulce de leche is other of the most important elements in the traditional Uruguayan cuisine. Dulce de leche is present in many Uruguayan desserts as well as it is eaten with bread, cookies, bizcochos, and many other things depending on the personal preferences

A basic list

There are several main traditional foods and desserts you should not miss if you visit Uruguay. Among them we can name: the asado (of course), milanesas, chivitos, pascualina, empanadas, arroz con leche, flan (can be with dulce de leche), alfajores, and dulce de leche ice cream.

Popular food in Uruguay

 

The basics

When it comes to popular food in Uruguay there are some basics that have to be at the top of the list. We need to start by the asado, without any doubt the most popular food in Uruguay. Asado could be closely followed in the list by chivitos and milanesas, both of them very popular and a traditional component of the Uruguayan cuisine. Then, we can also find the pascualina and the puchero: both of them made with vegetables and often present in the table of Uruguayan families.

Milanesas

Basically, milanesas are meat covered with egg and breadcrumbs which are fried. This can be found in other parts of the world, but in Uruguay we have some interesting variations which have become very popular. One of these variations is the milanesa napolitana: a milanesa with ham, tomato and mozzarella cheese on top. Other popular way to eat milanesas is "al pan": A milanesa sandwich which usually has tomato, lettuce and mayonnaise.

Milanesa napolitana completa with salads

 

Chivitos

Chivitos, and chivitos canadienses, are not only a popular food in Uruguay but also often are the favorite Uruguayan food for many turists who visit the country. Chivitos usually consist on a cow meat sandwich with lettuce, tomato, ham, mozzarella cheese, and mayonaisse; while chivitos canadienses are the same as chivitos but with several other ingredients such as onions, egg, olives, pickles, sweet belly pepper, and bacon. Chivitos can also be eaten "al plato", this is on a dish and without the bread.

Puchero and pascualina

Puchero is a tradition in Uruguayan winters. This dish is very popular in Uruguay, especially in winter since it can be great for fighting against cold. It is made by cooking in water many different vegetables, such as potatoes, sweet potatoes, carrots, spinach, squash, and corn, along with a piece of cow meat or chorizos, and then using that water for a soup. Pascualina, other popular food in Uruguay, basically consists on a pie filled with chard and eggs, although its preparation is a bit more complex than that.

 

The asado criollo and its secrets A good excuse for a meeting

The asado criollo is one of the most important traditions of Uruguay, and not only its preparation has its secrets, but the way in which Uruguayans eat it does too. To start with, a traditional asado meeting would usually imply a friendly meeting around the wood fire oven, near the person who cooks the asado.

An asado criollo often is a good excuse for a meeting. Uruguayan friends and family often cook asados as a way to share some time together around something that is traditional and part of their culture.

While cooking it

One of the secrets of a good asado criollo is based on how well the wood fire is handled and the experience of the person who cooks it. And therefore, the person who cooks the asado has a major role and he will probably receive applauses from the people who eat the asado if it is good.

Other important secret about cooking an asado is that salt should not be added to it before it starts being cooked. Ideally, salt should be added when is at least half way from being done, since else it might make the meat dry.

Chimichurri

A good chimichurri is also often part of the secrets of a good asado criollo. Chimichurri is a sauce that each person can spread over their dish when the meat is ready. Chimichurri is usually made with a base made of water, cooking oil, chopped garlic, oregano, and salt, and to which some other ingredients (such as parsley, onion, and belly pepper) might also be added depending on the preference of the cook and the people who will eat the asado.

A Cultural Guide to Uruguayan Cuisine Posted by lisamarimer8 on May 18, 2012 – 10:00 am

As you hop from Argentina to Brazil, you might not notice that you stepped right over a small country with a big heart.   While it hides between these two giants of international tourism, Uruguay boasts a distinctive culture and cuisine worth experiencing.

The asado plays a key role in Uruguay’s culinary culture.

Uruguay’s Culinary Mosaic

Having lived in Uruguay for just under a year, I can honestly say that it often “feels” less South American, and in some ways, very European. Population analysts estimate that 60 percent of the Uruguayan population has at least one ancestor from Spain, and 40 percent has at least one ancestor from Italy. Spain established a colony in Montevideo in 1726. In the meantime, the Portuguese had already established Colonia in 1680. Inevitably, the two countries eventually went to war. Spain won possession, but the Portuguese still swayed Uruguayan food culture.

If you go to the prepared food counter at Tienda Inglesa, you’ll discover a chicken dish cooked with tomato sauce and peas. This epitomizes the Portuguese influence in Uruguayan cuisine.

Thank the Spanish if you enjoy empanadas in Uruguay. Its name evolved from the Spanish verb empanar, which means to coat in bread. Uruguayan empanadas are made from baked or fried wheat flour, filled with combinations of meat, chicken, vegetables and cheeses.

Dulche de leche, a carmel-like desert, fills the Uruguayan dessert empanadas, which are topped with powdered sugar and apple jam. Most places serve a vegetarian empanada, and the Disco Supermarket (the national chain) has frozen vegan empanadas, which actually taste pretty good if you need something quick to bring back to your hostel. In case you’re wondering, ‘Disco’ stands for discount. There’s no disco music, unless you count the Muzak versions of USA tunes from the 1980s.

Dulche de leche also plays a starring role in the Uruguayan alfajor, whose name stems from the Arabic, al-hasú, meaning ‘filled’ or ‘stuffed’. These sweets were a product of the Moorish occupation of Spain. The Uruguayan alfajore is made with dulce de leche sandwiched between two cookies and topped with a generous – often too generous – sprinkling of powdered sugar.

Italy: For the Love of Pasta

Italian immigrants arrived in Uruguay during the 1900s. As active labor unionists, they helped reform Uruguayan work practices, and as superb chefs, they helped shape the Uruguayan culinary culture. Uruguayans have an affinity for pizza and pasta, which proves that the Italians never really left the country. Read this article about gnocchi for more information about the Italian influence on Uruguayan cuisine.

Resembling a spinach pie, tarta pascualina originates from the Liguria section of Italy. While this meatless dish originated during lent, Uruguayans enjoy tarta pascualina all year round. The dish combines a crust, ricotta cheese, spinach and eggs, which represent the resurrection of Christ. All of the ingredients are placed in a crust and baked in the oven. When ready, the eggs are hard-boiled and baked directly into the pie.

Say Cheese: The Swiss

Italy and Spain played a key role in the development of Uruguayan gastronomy, but other cultures add more diversity to an already colorful food culture. The Swiss, for example, arrived in Uruguay during the middle of the 19th century, and formed a colony called Nueva Helvecia, or “New Switzerland.” Much to their surprise, the Swiss discovered that they had arrived in a country with many cows, but no cheese. They quickly introduced the cheese-making process, and claimed their place in the Uruguayan cuisine development chain.

The Russians are Coming, Honey

During the early 20th century, an effort to increase agricultural development inspired the Uruguayan government to create an immigration policy that attracted immigrants to the countryside. Russian Jews, deprived of religious freedom in their own country, arrived on the scene and established an agricultural community in San Javier. They built Uruguay’s first flour mill and started its honey-making industry. Every year, Russia’s San Javier throws a huge celebration in honor of the Russian filmmaker Max Gorky. Russian ancestry is not required. Locals of all nationalities attend the event to enjoy the music and dancing, and savor the Russian specialties, such as lamb with nuts, and bread with cabbage.

Armenian Pizza

The Armenians, fleeing persecution from the Ottoman Empire, arrived in Uruguay during the early 20th century. They worked hard to support their new country, and added to the culinary traditions. The lehmeyun is an open-faced, Armenian meat pie, sometimes referred to as “Armenian Pizza.”

Here’s the Beef

With four cows per inhabitant, Uruguay is a confirmed beef culture, as indicated by the outdoor barbecue found in just about every home. Uruguayan beef is grass-fed and hormone-free, and the asado or home-based barbecue. Asado hosts serve different cuts of beef, including sweet breads, sausage, ribs and organ meats.

While Uruguayans do not have elaborate breakfast menus, the chivito serves as the Uruguayan equivalent of a brunch. This heavy-duty sandwich consists of beef, eggs, bacon, cheese, vegetables and lots of mayonnaise. It is usually served with a large order of french fries.

Despite the predominance of meat in Uruguayan cuisine, the country’s rich natural resources make fresh vegetables readily available at an affordable price. In fact, asado (BBQ) guests usually bring a wide assortment of salads, vegetable and fresh pasta dishes.

Vegetarian lunch at La Pasiva in Atlantida

 

As Uruguay evolves, it gains favor with expats from the United States. Perhaps, within a few years, we will see a North American influence on this South American cuisine.

 

Typical Uruguayan FoodUruguay's food: a main ingredient in the country's traditions

Some of the typical Uruguayan food and dishes are part of the country's traditions and an element which often unites Uruguayans no matter in what place of the world they are. This way, one of the main aspects Uruguayans miss while being away from their country are these typical meals and flavors which are not easy to find at other places.

Unique meals and flavors

Uruguay's food is characterized by some main unique meals and flavors which are typical of the Uruguayan culture. The main Uruguayan meal and maybe the most worldwide known Uruguay food is the "asado". The Uruguayan "asado" consists on a specific variety of meat called "tira de asado", with "chorizos" and other meat related elements, cooked over fire wood in special ovens locally called "parrillero" and typical in Uruguay. This Uruguayan food owes its magic not only due to the meal itself, but to the way Uruguayans use to meet, cook it and eat it together, many times playing "truco", a typical Uruguayan playing-cards game.

Picture of an asado being cooked, Uruguay

 

Some of the main ingredients

Besides the Uruguayan food known as "asado" there also are several other unique ingredients which turn the typical Uruguayan cuisine into a very traditional and magical one. One of these other elements is the "dulce de leche", a type of creamy sweet ingredient which can be added to cookies, bread or even eaten by itself. The “dulce de leche” can not be described with words and just has to be tasted in order to know how amazing it is. Another main "ingredient" always present in Uruguayans' houses is the "mate", an infusion made of a herb typical from Uuguay and the region called "yerba mate".

what to ask for if you visit Uruguay

Those who visit Uruguay and wish to try Uruguay's food by tasting typical dishes would find a variety of options from which to choose. One of the main meals they should try is the "asado" as described before, but besides that, there also are other dishes recommendable not to miss while being in Uruguay. Among these other dishes there is

the "milanesa", consisting on meet which is fried after being covered with milled bread and beaten eggs.

Picture of a Milanesa Napolitana, Uruguay

 

Another highly recommendable Uruguayan food visitors should try is the "chivito". The “chivito” consists on a unique type of meat sandwich containing several other ingredients such as bacon, cheese, tomatoes, eggs, olives, onions, mayonnaise, ketchup and many others which can be customized according to each person's preferences.

Uruguayan dinner and desert

There are many interesting Uruguayan food recipes for meals and deserts, but there are two which can be considered among the most typical in the country: the "asado" and the "alfajores de maicena con dulce de leche". We will give the recipes to each one of these Uruguayan foods in order to share some of the secrets from this country's cuisine with the rest of the world.

Asado

The asado is the most typical Uruguayan food recipe, and although it is traditionally prepared in a typical fire wood oven called "parrillero", which provides it with a unique flavor, it can also be cooked in a common oven as well. Therefore, the recipe we will detail next can be used to prepare an asado in a parrillero and in a typical one as well.

 

Picture of an asado being cooked, Uruguay

 

Asado recipe

In order to cook asado, it is necessary to count with the following main ingredients: water, salt, cooking oil, garlic, and asado meat. First, you should prepare a "mojo" consisting on some water with salt, which you should spread all over the asado meat half way while cooking it. Then, everything will be ready to start cooking the meat under medium temperature in case it is a regular oven.

Once the asado is ready, you should serve it next to a recipient containing “chimichurri” sauce. The chimichurri sauce consists on cooking oil with some oregano, salt, and garlic (chopped in very small pieces), all mixed together and without cooking. Each person can add as much cimichurri as they wish to every portion of asado. Besides this, a typical Uruguayan asado would usually be accompanied with a salad of tomatoes and lettuce.

Uruguay's food recipe: Alfajores of maizena with dulce de leche

The alfajores de maizena with dulce de leche are another typical Uruguay’s food recipe and can be eaten as a desert as well as to accompany a cup of tea or coffee. We will tell you how to prepare the alfajores as well as how to prepare the dulce de leche in case you need to do it your self as well.

In order to be able to cook the alfajores de maizena you will need: 1 cup of flour, 1 cup of maizena, 1 egg, 140 grams of butter, 1 spoon of powdered lemon peel, 2 spoons of sugar, and 1 1/2 spoons of baking powder, (also grated coconut and dulce de leche to use after they are baked). You should slowly mix all the ingredients (without the grated coconut and dulce de leche of course) until it looks like a soft paste. Then, you should stretch it until it shows a width of about 1/2 cm, and cut it in circular shapes as if they were cookies (you could use a cup for it).

Once you have cut the alfajores, then simply put them on a bakeware with very little or nothing of butter, and bake for about 10 minutes or until they are done but do not show a toasted color. Next, once they are out of the oven and colder, you should put some dulce de leche in one side of one of them and cover it with another as if it was a sandwich. Then roll the side of it (where the dulce de leche shows) over grated coconut, and this Uruguay food recipe will be ready!

Uruguay's food recipe: Dulce de leche

Here we provide you with the Uruguay's food recipe for dulce de leche in case you need to cook it. You just need the following ingredients: 4 liters of milk, 1 kg of sugar, 1 teaspoon of baking soda, and some drops of vanilla extract. First, you should heat the milk in a large saucepan until it is boiling. Once the milk is boiling, you should add the other ingredients and cook it in a medium temperature until it becomes consistent and shows a caramel like color. It is important to remember turning it around with a spoon as often as possible while cooking it.

 

The Culture of UruguaySome main aspects of the culture of Uruguay

There are several main aspects which could be seen as having an important influence in Uruguay's culture. In order to learn and have a clear approach of how a country's culture is, it is very important to consider a variety of factors, such as its past and main historic events, its geography, its art expression forms, and its traditions among many others. Although a country's culture could never be accurately described through a few lines and maybe not even described with words at all; we will try to give an approach to the main aspects of Uruguay's culture within the next lines.>

The influence of the past

Several major events in the history of Uruguay have had a very important influence in this country's culture and the identity of its population. Uruguay culture was built through centuries of historical facts and events such as being invaded by foreign forces and fighting for the land back, receiving important amounts of European immigrants, going through a very severe dictatorship, recovering the democracy state, and suffering very a hard economical crisis, among others, have had a major role in molding the country's culture and the personality of its people.

Uruguayan traditions

Uruguayans are united by several traditions which are one of the main factors giving shape to the country's culture. Among these traditions we can name, for example, drinking "mate". The "mate", a beverage typical of the region, is a way through which Uruguayans socialize, and through it they could even recognize another fellow-citizen at any other spot in the world. Some other traditional elements of Uruguay are its music, the typical meals, and the "rambla" walks, among many more.

Many other factors

The geography of a country has a strong relationship with its people, their traditions, and their culture. This country, located towards the southern area of South America, does not have any mountains or important elevations from ground level. It goes through a rather cold winter and a very cold summer time, although not very extreme, and with moderate temperatures through spring and autumn.

Some seasons are very important in relation with Uruguay's traditions, like for example summer time. During some summer time weeks, Uruguay goes through "carnaval", and one of the most important events during these époque is the appearance of the "murgas" and their shows at the "tablados". The "murgas" are specifically Uruguayan and consist on a group of people who sang self made letters regarding the society, news, the government, and any important matter regarding actuality in a rather ironic and entertaining way.

The Yerba MateYerba mate; what is it?

The yerba mate is the base of an infusion typical to the southern countries of South America, mainly Uruguay, Argentina, and Paraguay. The yerba mate is a type of herb or plant which grows in South America, and which must be dried and chopped before it is ready for the infusion.

The mate

The typical yerba mate infusion, and the way it is drunk in Uruguay, is by placing some yerba mate into a special type of cup called mate. The mate is a natural cup consisting on a type of calabash which is dried and carved through a particular process, and is one of the main elements of drinking yerba mate in the typical way.

How to prepare it

In order to make the yerba mate infusion ready to be drunk, there are a few steps which must be completed and which might vary slightly from one region to another or even from one mate drinker to another. Generally, the yerba mate must be placed into the mate filling around 3/4 of the cup space. Then, the mate is slightly shaken towards one side in such a way that the yerba mate forms a diagonal line in it.

Once the yerba is ready in the mate, a next step would be to insert the bombilla in it. The bombilla is a unique type of sherbet, typically made of metal and which is

indispensable for drinking mate. The bombilla can be inserted into the mate filled with dry yerba as well as the yerba can be watered with cold water before taking this step.

How to drink it

After the bombilla is inserted into the mate, it is time of putting water into it in order for it to be ready to be drunk. The first time the yerba receives water while it is dry must be cold water. Once the cold water has been absorbed by the yerba, then it is ready to receive the hot water which will actually be drunk by sipping it through the bombilla.

 

Food and Recipes from UruguayUruguay is Much more than just asado and Mate!

The cuisine of Uruguay is traditionally based on its European roots, like Mediterranean foods from Italy, Spain and France, but also from countries such as Germany and Russia. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. The Uruguayan barbecue, asado, is one of the most exquisite and famous in the world.

Due to its strong Italian tradition, in Uruguay we find all the famous Italian pasta dishes: ravioli, spaghetti, lasagna, tortellini, fettuccine, cannelloni, fusilli, agnolotti, tagliatelle, capellini, vermicelli, penne rigatti, fagioloni, cellentani, rotini, bucatini, farfalle and the traditional gnocchi. Although the pasta can be served with a lot of sauces, there is one special sauce that was created by Uruguayans. The Caruso Sauce is a pasta sauce made from double cream, meat extract, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Also, we can find a huge variety of pizza. As well as calzone, fugazzetas, figazzas, fainas, and cheese fainas.

Traditional dishes

Asado: both the tradition of grilling beef over coals (which translates to barbecue in American English), and the dish, "tira de asado"

Albondigas de Carne: A tasty rustic-style meatball that can be enjoyed in soups, pastas or by themselves!

Chivito: a sandwich containing steak, ham, cheese, tomato, lettuce, and mayonnaise.

Choripán: a very popular Uruguayan fast food. A grilled "chorizo" and a crusty bread such as a baguette, with tomato, lettuce and mayonnaise.

Empanada : a small pie or turnover, most commonly filled with meat or ham and cheese.(see the recipe)

Empanada Gallega: a fish pie, with sauce, onions and green peppers. Brought by the immigrants from Galicia.

Gnocchi (known as "ñoquis") is traditionally eaten on the 29th day of each month. This was the day before payday, when people were at their poorest. Gnocchi made a cheap and hearty meal. On these occasions, some people leave a coin or a banknote under the plate to attract prosperity.

Milanesa: a thin, breaded steak. There is a great variety, such as: Milanesa Napolitana, Milanesa Rellena and Suprema Maryland. (see the recipe)

Pancho: the typically Uruguayan hot dog: a bun called "pan de Viena" filled with a "Frankfurter" with mustard, ketchup, mayonnaise or "salsa golf" on top.

Pascualina: a spinach pie, not unlike the spinach pies found throughout the Mediterranean the name makes a reference to Pascua, 'Easter'.

Pastel de carne: in English: meat pie. Very similar to Shepherd's Pie - Mashed potatoe pie filled with Chopped meat, green peppers, olives and hard-boiled eggs.

Torta de jamon y queso: a pie baked with layers of ham and melted cheese

Torta Frita: a typical rainy day snack in Uruguay, Torta Frita is bascially a fried dough eaten by itself or with dulce de leche. A family favorite! (see the recipe)

Russian salad: potatoes, carrots, peas and mayonnaise.

 

DessertsAlfajores: shortbread cookies, sandwiched together with Dulce de Leche or a fruit paste.

Bizcochos: buttery flaky pastry with many variants, the croissants being one of the most popular.

Dulce de leche: a sweet treat made of milk and sugar. Is used in many Uruguayan desserts.

Dulce de membrillo: a sweet quince paste.

Budín inglés: in English: "English pudding". A pudding with fruits and nuts, very popular in Christmas and new year's eve.

Flan: is a kind of rich custard dessert with a layer of soft caramel on top. It can be served with Dulce de Leche too (Flan con dulce de leche).

Strudel: the famous apple pie from Germany.

Martín Fierro: a slice of cheese and a slice of quince paste (dulce de membrillo).

Chajá: a dessert with meringue, sponge cake, "Chajá" cream and peaches. It is created by a well know firm in the city of Paysandú.

Pastafrola: an exquisit pie made of quincy paste (dulce de membrillo).

Garrapiñada: a very popular treat, made with peanuts, cocoa, vanilla and sugar. It is sold in little bags in the downtown's streets.

Uruguayan Culture and Family LifeAbout Family Matters and the role of Family in Uruguayan culture.

Uruguay is a family-oriented country where family bonds extend much wider and deeper than what is common in North America. Even though most families have few children (2.04 on average), the extended family includes distant cousins and is augmented by neighbors and childhood friends that are often treated essentially as members of the immediate family.

Children frequently live in the parental home well into their thirties, in some cases even after marriage, the usual reason for staying at home being economic necessity, and because of the family-oriented culture prevalent in Uruguay. It is common to see grown children, parents and sometimes grandparents living in the same residence (average of 3.94 persons per household vs 2.59 for the US). Actually more than 50% of the homes

have four or more people and 17% six or more. Children will typically live with their parents until they get married or until they are well established in their careers. Since unemployment is high and salaries low among the young, moving out is often delayed into the late twenties, or later. That’s why it is so common to see three, four and even five bedroom apartments in Montevideo, something that is rare in North America.

Family gatherings typically center on outdoor barbecues (asados), in which large quantities of meat are consumed. Another typical custom, symbolic of family and friendship ties, is the sharing of yerba mate, a form of rustic green tea. A hollowed-out gourd (the mate) or sometimes a china cup is packed almost full with the dry tea leaves. A metal straw is then inserted into the tea, and boiling water is poured on top. The mate is then passed around in a circle, each person adding a little more hot water.

As a result of the close family ties, there is a stronger involvement of the family in the decisions young adults make. So it is common for parents to meddle in the private lives of adult children. Boyfriends and girlfriends have to be adept at charming the whole family in order to have a chance. This constant interaction with a large extended family ends up generating strong rules of behavior so everybody can live in relative harmony. Like everywhere else, from early on there is a constant training on how to properly greet people, how to interact and to entertain, what is polite and what is not, what is acceptable and what is rude. The difference is that in Uruguay this process continues until you are in your late twenties and never really ends. So the rules are much more uniformly followed by everyone.

Maybe because of this, making new acquaintances is easy in Uruguay. Not much effort is needed. The habitual politeness and the customary friendliness towards strangers make it simple to meet people. However transforming an acquaintance into a permanent friend is more difficult. The truth is almost everybody will already have more friends and relatives than they have time for, and family comes first!

Asado: Uruguay's National DishAsado and the Uruguayan culture.

Perhaps Uruguay's main dish and probably the most well-known Uruguayan food in the world is the "asado". Unlike other countries of Latin America where the diet revolves mostly around legumes and cereals (essentially corn, beans and rice), in Uruguay the great availability of red meats makes asado a central culinary expression of our culture and identity.

Uruguay’s meat is famous not only for its quality, but for its style of preparation. Uruguayan asado consists of a specific variety of meats called "tira de asado" consisting of garlic sausages and other meats, cooked over firewood in special furnaces locally called "parrilleros" which are typical in Uruguay.

This form of preparation over a clean burning, wood-based fire produces flavors you just cannot achieve on a gas stove or in an electric oven. Flavor-rich dried oak, pecan, and hickory woods provide amazing tastes not soon to be forgotten. Asado cooking involves constantly moving embers from the firebox in the center of the center of the parrilla out towards the under side of the grilling areas. Not many tools are used.

This Uruguayan food owes its magic not only to the food itself, but also to the form in which the Uruguayan people manage to come together and usually eat it together, often playing " truco", a typical card game of Uruguay, making Asados a social activity. An asado is like the hearth in a living room, a gathering place for people.

In Uruguay, Asado is prepared about 2 times per week in most homes and is a central part of the Uruguayan culture. 

MateThe drinking of Mate (pronounced Mah-teh) in Uruguay is a cultural ritual which is often shared with friends and family, and is a massive part of the culture in Uruguay, comparable to the popularity of coffee drinking in the U.S.; In Uruguay and Argentina it is common to see people walking around the streets toting a mate and a thermos with hot water. People who drink yerba mate do it as a social activity. Part of the new, more informal way of life in Uruguay includes drinking Mate while on walks, sporting events, at work, and is extremely popular among many student activities.