Uruguayan cuisine may not be among the most famous in the world, and beyond the well-known grilled meats—especially the iconic asado—many of its traditional dishes remain relatively unknown. But there’s much more to Uruguayan food than meets the eye. A blend of various culinary influences has led to delicious creations like chivito and pastafrola.
In this guide, we invite you to explore the best of Uruguayan food—from main dishes and street snacks to traditional desserts and iconic drinks. We’re sharing our favorite picks, practical suggestions, and a few tips to help you make the most of your culinary experience in Uruguay.
Discover the comforting, authentic flavors of Uruguay with us!
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What You Should Know About Uruguayan Cuisine
Uruguayan cuisine is heavily influenced by Spanish, Italian, and indigenous traditions, reflecting the country’s history of immigration. Alongside classics like empanadas, milanesa, and dulce de leche, you’ll easily find restaurants specializing in fresh pasta and gnocchi, as well as plenty of Italian-inspired dishes like pizza and other pasta varieties.
Beyond these influences, Uruguay has a deep-rooted meat culture. The country is known for its high-quality beef and is one of the world’s top meat exporters. The gaucho tradition—Uruguay’s version of the cowboy—is still very much alive. The national dish is asado, a barbecue featuring various cuts of beef. But it’s more than just a meal: it’s a social event, a gathering of family and friends, and a key part of the local culture.
Another essential part of Uruguayan identity is mate. This herbal tea, made from yerba mate and served hot, is a daily ritual for locals. You’ll see it everywhere—in homes, at work, on the street. It’s hard to miss: people carry their mate cup, thermos, and straw (bombilla) everywhere. Uruguay actually has the highest per capita consumption of mate in the world.
We also noticed that Uruguayan cuisine shares many similarities with neighboring Argentina, with popular dishes such as empanadas, milanesa, dulce de leche, alfajores, and of course, asado. Surprisingly, we didn’t find much fish during our trip, which felt odd considering Uruguay has a long coastline along the Río de la Plata and the Atlantic Ocean.
While we wouldn’t call Uruguayan food particularly bold or exotic, many of its dishes are simple, flavorful, and comforting. Eating out in Uruguay isn’t cheap, especially when it comes to meat. To save money, look for local-favorite restaurants or try street food. Still, we highly recommend trying a proper Uruguayan asado—one of the best places to do it is the Mercado del Puerto in Montevideo.
Street Food in Uruguay
Empanadas
Just as in other South American countries, such as Argentina, Chile, or Paraguay, empanadas are extremely popular in Uruguay. They’re the go-to snack or quick meal and can be found everywhere.
Uruguayan empanadas usually have a soft, thin dough and are typically baked, although you’ll sometimes come across puff pastry versions too. They’re shaped like half-moons and filled with a variety of options—beef, chicken, cheese, ham, or spinach. There’s something for everyone, and it’s a food you won’t want to miss during your visit.
Chivito
The chivito is an iconic Uruguayan sandwich that’s easy to find at food trucks, snack bars, and local diners. It was created in Punta del Este, and despite the name meaning “little goat,” it’s made with beef. It’s considered a national obsession.
It’s a loaded sandwich made with a soft bread roll called a tortuga (similar to a hamburger bun), and stuffed with a thin slice of grilled beef, ham, cheese, a fried egg, bacon, lettuce, tomato, mayonnaise, and other sauces, depending on the establishment. It’s often served with fries.
There’s also a plated version, which we’ll explain below, and it’s just as popular.
Choripán
Choripán, as the name suggests, is a sandwich made with sausage (chorizo) and bread, traditional in both Uruguay and Argentina. It’s closely tied to gaucho culture and barbecue grills (parrillas), but nowadays it’s a popular street food found all over the country.
It’s typically made with a crusty bread, similar to a baguette, and a grilled fresh sausage (similar to Brazilian sausage), topped with chimichurri sauce—a flavorful mix of garlic, vinegar, olive oil, herbs, and spices.
It’s a tasty, budget-friendly option that always hits the spot.
Torta Frita
Torta frita is a simple but much-loved snack in Uruguay. These are flat discs of dough made with wheat flour, salt, and baking powder, fried in oil or lard. They’re salty, crispy, and usually served hot at street stalls or food trucks.
We tried torta frita in Colonia del Sacramento, along the Río de la Plata promenade, where locals were relaxing, sunbathing, and enjoying this traditional treat.
It’s commonly eaten with mate and can be served plain or with dulce de leche for a sweet touch.
Traditional Dishes of Uruguay
Asado (Uruguayan BBQ)
Asado, or parrilla, is considered Uruguay’s national dish. Essentially, it’s a barbecue featuring a variety of beef cuts grilled over wood or charcoal on a metal grill (parrilla). Beyond being a popular meal, asado is a true social event. Families and friends gather at home or in public parks to grill meat, hang out, and share the feast.
Different parts of the cow are used, such as asado de tira (short ribs), bife parrillero (sirloin), vacio (flank steak), morcilla (blood sausage), chorizo, and even liver. It’s worth noting that Uruguay is famous for the quality of its beef and has a strong cattle-raising tradition, rooted in the life of the gauchos—the horsemen who manage livestock and land.
If you’re visiting Uruguay, trying a traditional asado is a must. One of the best places for it is the Mercado del Puerto in Montevideo, where several restaurants specialize in grilled meat. Keep in mind that in Uruguay, beef is typically cooked well done—so if you prefer your meat rare or medium-rare, be sure to ask for it specifically.
That said, while it’s an enjoyable culinary experience, we weren’t exactly blown away. The meat was good, but not outstanding—we’ve had better in Portugal, for example, in places like Gerês or Arouca.
Chivito al Plato
Chivito al plato is a plate version of the classic chivito sandwich we described earlier. It uses the same ingredients but skips the bread and is served on a plate instead.
It usually features a base of French fries topped with a thin beef steak, bacon, cheese, and a fried egg. It’s served with lettuce salad and ensaladilla rusa (Russian salad), and you may also choose to have it accompanied by mayonnaise or another sauce of your preference.
It’s a hearty dish, often large enough to share. You’ll find it on the menu in nearly every restaurant—and it’s a satisfying meal.
Milanesa
Milanesa is a very popular dish across South America, especially in Argentina, Chile, Paraguay, and Uruguay. It has Italian origins, inspired by the famous cotoletta alla milanese from Milan, and it’s similar to the Austrian schnitzel.
It’s made from a thin slice of beef—though it can also be pork or chicken—that is breaded and fried.
You’ll usually find it served with French fries and a wedge of lemon, mashed potatoes, or even in sandwich form. It’s available almost everywhere, and when you’re unsure about what to order, milanesa is always a safe and comforting choice.
Traditional Sweets in Uruguay
Dulce de Leche
Dulce de leche is a beloved staple in Uruguay, so much so that it even has its own official day—Dulce de Leche Day. Like in many South American countries, it’s used in everything: spread on bread, in traditional desserts like alfajores, churros, or flan con dulce.
It’s a creamy caramel-like spread made by slowly cooking milk and sugar until it thickens and develops a rich, sweet flavor. We didn’t notice a huge difference between the versions we tried in Uruguay, Argentina, or Chile—but people say the Uruguayan one is more caramelized. What we can say for sure is we loved it—especially the one from the Lapataia brand. If you get the chance, it makes for a great souvenir.
In Montevideo, at the Mercado Agrícola, you’ll find several specialty shops selling dulce de leche, often offering free samples. It’s also widely available in supermarkets, usually at more affordable prices.
Alfajores
Alfajores are a classic sweet treat in Uruguay. They consist of two cookie-like biscuits filled with dulce de leche. The biscuit part can be plain or covered in chocolate, powdered sugar, or shredded coconut.
These treats are incredibly popular, so you’ll find both artisanal and mass-produced versions everywhere. There are many variations—some have a soft, cake-like texture, while others are crispier, more like a traditional cookie.
Alfajores are also traditional in other South American countries, and their origins can be traced back to Spain and Moorish cuisine.
Bizcochos
Bizcochos are a beloved category of pastries in Uruguay, commonly eaten for breakfast or as an afternoon snack. They come in many forms—made with puff pastry, sweet bread, or cookie dough—and can be sweet or savory, plain or filled with a variety of ingredients. Every bakery offers a wide range of bizcochos, and picking your favorites is part of the fun.
The most common ones in Uruguay include:
- Medialunas (mini croissants),
- Margaritas (sweet bread sprinkled with powdered sugar),
- Masitas (filled cookies), and
- Palmiers (puff pastry “elephant ears”).
The best way to enjoy them? Try a little bit of everything.
This type of pastry is very similar to facturas, the typical pastry category from Argentina.
Chajá
Chajá is a beautiful and eye-catching cake that’s typical of Uruguay. It’s made with layers of sponge cake soaked in peach syrup, filled with dulce de leche, whipped cream, canned peaches, and chunks of meringue. It’s topped with more whipped cream and decorated with peach slices and meringue bits.
This dessert originated in Paysandú, Uruguay, and its name is derived from a local bird species.
Unfortunately, we didn’t get the chance to try it—though we wanted to! It’s not easy to find in bakeries, at least in southern Uruguay. Still, we’re pretty sure it must be delicious (and very sweet).
Pastafrola
Pastafrola—also known as pasta frola—is a popular tart in Uruguay, made with a shortcrust pastry and filled with membrillo (quince paste), guava jam, dulce de leche, or even sweet potato jam. It’s topped with pastry strips arranged in a crisscross pattern.
You’ll find this tart everywhere, including in supermarkets. It was one of our favorites in Uruguay—the buttery crust pairs perfectly with the quince filling. Paired with a good coffee, it’s simply divine.
Typical Drinks in Uruguay
Mate
Just as in other South American countries, Uruguayans are deeply passionate about mate. This traditional drink is made from yerba mate, a native plant in the region. It’s prepared in a cuia (a gourd-like container), filled with ground mate leaves. Hot water (between 60 °C and 70 °C, to avoid burning the leaves) is poured over it and sipped through a bombilla—a metal straw with a filter at the end.
Mate is an energizing drink rich in caffeine, often replacing coffee in the daily lives of Uruguayans. But it’s more than just a drink—it’s a social ritual that symbolizes friendship, community, and sharing.
Uruguay is one of the biggest mate-consuming countries in South America, with an average of 8 kg of yerba mate per person per year—more than in Argentina, Chile, or Paraguay. It’s incredibly common to see locals walking around with their mate gear, sipping away at any time of day.
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