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Charrua Indians, Creoles, and Europeans (Italians in particular) shaped the traditional cuisine of Uruguay. Uruguayans love gathering all together for a lunch or dinner as this is the time when they communicate with their friends and relatives. Meat, cheese, vegetable sauces, and fruit make up the basis of Uruguayan cuisine. Uruguayans like a drink made from mate leaves or Paraguayan holly berry. The drink is always consumed hot. It takes somewhat like tea and is good for health. Grappamiel, a drink containing honey, alcohol, and Italian grappa, is considered the national drink of Uruguay. Local cafes and restaurants offer generous portions of food for lunch and dinner. As a rule, locals dine late in the evening.

Meat is usually grilled in Uruguay. It is eaten with bread, and garlic bread is particularly suitable for this. Beef and pork are the most popular meat types in the country. Don’t forget to try Chorizo pork sausages that can be served both hot and cold. Locals usually eat it with mayonnaise or cut it and fill with cheese, adding a vegetable garnish. Salchicha is different in length and thickness from Chorizo, but it is eaten the same way. In local cuisine, juicy and soft chunks of beef and pork meat are usually grilled. Chunchullo or Chinchulín is a dish containing beef small intestine sprinkled with lemon juice. Chimichurri green sauce, the original recipe of which was invented in Argentina, is a perfect addition to any meat dish. It contains olive oil, pepper, vinegar, cilantro, garlic, and other spices and herbs. Besides grill, wood-burning fire is one more popular way to cook meat.
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