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The Barbecue
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The emblematic plate but of Uruguay "Is roasted", meat of head of cattle roasted to live coals or barbecue. For the preparation of this plate suitable cuts of meat for the type of baking are selected: to costillar (roasted of strip), and several pulp cuts like the Back, being this last one of but appreciated for being the thin one and delicate flavor.
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Traditionally one uses the "Barbecue", that consist of cuts of roasted and several types of víceras and inlays, like chorrizos (inserted of pig meat), blood sausages (inserted of cuagulada blood), sausage barbecuer, chinchulines (internal), mollejas (salivary glands of head of cattle), criadilla (bull testicles), kidneys, etc. The Barbecue can be requested to taste, with the ingredients that are desired, or be only decided on the meat cuts.
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The particular flavor of the roasted one is obtained cooking the meats with firewood live coals, generally of the tree eucaliptus. This baking and the seasoning made by "experts" consitituyen the keys of the traditional food but of Uruguay, and is inseparable part of the River plate culture.
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The seasoning of the meat can be done of different ways, according to the taste of the one in charge of the spit. The basic condimento is the salt, and can be used pure or be diluted in water (it gets sick of too much salt). Also sauces are prepared to condimentar during the baking or once finalized. But the typical one is "chimichurri", composed of worn out garlic, parsley, vinegar, oil, oregano, peppers and other ingredients that are combined according to the taste of that prepares them.
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The support commonest is the salads, generally combinations of several vegetables like tomatos, lettuce, onion, beets, Popes or potatoes. Also a trimming of chipses is frequent hot, to the natural one (boiled) or the lead, that is the Pope surrounded in metallic and cooked paper in same live coals.
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Fish and Seafood
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Uruguay, like the other countries of South America, was conquered and colonized by the Spaniards it does about 500 years back. This fact, added to the marine characteristics of End of the East, does that the plate elaboration composed of fish and seafood is part of the gastronomical culture of these places
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The port is daily scene of the arrival of the fishing boats that weigh anchor to open sea and return immediately with their load to be sold in the positions that surround to the port.
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Thus it is like we can savor “paellas to the Valencian“ and diverse subjects of gossip of fish, corvina, pejerrey, brótola, dogfish and other units are prepared by chefs of the numerous gastronomical establishments that are located in the neighborhoods of the port, having developed an own style and simultaneously influenced by the Spanish kitchen.
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Uruguayan Chivito
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This traditional food is prepared in all Uruguay and given the variety of its ingredients it allows to express the creativity of that prepares it. The Chivito is a sandwich or emparedado, whose base is "churrasco of back" to the plate, market of meat of head of cattle cooked in iron frying pan, accompanied by diverse ingredients: cheese moozarella, jamón, bacon, olives, rodajas of tomato, leaves of lettuce, hard egg in rodajas, that uses between two covers as bread "turtle" or "pebete" and condimenta with mayonnaise and mustard.
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The combination of the ingredients can be to taste of the consumer, or comprise of the “specialties of the house“. By its presentation and time of preparation fast can be considered like a fast food to the style “food”, although given to the nutricional quality of its ingredients this a comparison of forms is single. Without a doubt the Uruguayan Chivito constitutes a complete food in itself.
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A variation of this food is the "Chivito to the Plate", that consists such of ingredients but served directly in a plate, without the bread, and accompanied by a trimming as chipses or salads. Places dedicated exclusively to their preparation exist where all the traditional varieties are offered, plus the developed ones by they themselves. It is really a plate not to let prove.
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The Wines of Uruguay
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Given to the type of grounds and its geographic location Uruguay it has a superb climate for the development of vineyards. This fact does that their cultures, added to a delicate control of quality and methods of artisan production, obtain wines of great quality.
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Tannat is a variety of original grape of the southwest of France, from which red wine is obtained. At the present time the main cultures are in France and Uruguay, constituting in this country the more outstanding variety of wines and with which it is identified internationally.
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The Tannat is a wine of monovarietal type color ruby throwing to the garnet, aroma annoys, on bottom of evolved fruits. In the mouth he is dry, of powerful structure and with a delicate flavor to Moors. It is a red for roasted red meats or horneadas, cheese sharp and blue, strong hunting of hair, stewed and plates.
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Guide of restaurants
in Punta del Este
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Restaurant of French Cuisine, International Gastronomy in Punta del Este
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