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Matambre relleno is a common dish in Rio de la plata, both in Uruguay as in Argentina. It is one of two dishes prepared from matambre, a meat cut that is a flank steak. It is prepared as luncheon meat by rolling thin slices over spinach, carrots and boiled eggs, tied up and sewn with a strong string, boiled and later pressed and consumed cold.
Chivito is the diminutive of chivo, goat, and means kid (young goat).In neighboring Argentina, chivito, barbecued kid, is a popular asado dish; it is reported that the Uruguayan chivito arose in Punta del Este, Uruguay, at a restaurant called "El Mejillón Bar" in 1946, when a woman [8] [9] [10] from northern Argentina or Chile ordered a sandwich of chivito for a hurried meal, expecting kid. [1]
العربية; Asturianu; Azərbaycanca; Беларуская (тарашкевіца) Български; Català; Cebuano; Čeština; Español; Euskara; فارسی
This is a comprehensive list of types of breads of Uruguay: Pan marsellés Torta frita. Cuernitos; Galleta de campaña; Galleta dulce; Medialuna; Pan catalán; Pan flauta; Pan felipe; Pan porteño; Pan marsellés; Pan tortuga; Pan de molde de sándwiches; Pan de rosca; Pan de rosca de chicharrones; Pan de viena; Pebete; Roseta; Torta frita [1]
Cuisine of Montevideo refers to the food cooked and served in the city of Montevideo, Uruguay. The cuisine served in this city is similar to the one served throughout the whole country of Uruguay, with beef being a staple of the diet along with the torta frita , a pan-fried cake.
July is National Picnic Month. Here are 31 picnic-perfect recipes to pack your basket with, including salads, sides, sandwiches, drinks and desserts.
raw pamplonas in a pan, note the pork tissue. The Pamplona (also referred to as Pamplona de cerdo) is a grilled stuffed-meat dish from Uruguay prepared with chicken, [1] [2] and may be prepared with other meats such as pork [3] and beef.
Caruso sauce was created in the 1950s in Uruguay by Raymundo Monti of the restaurant Mario and Alberto in Montevideo. Monti wanted to create a new recipe in the style of Italian cuisine. [3] The dish was named in honor of the Neapolitan tenor Enrico Caruso who was popular in South America during his tours of the 1910s. [3] [4]