Uruguayan cuisine

Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves.

The base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig and sometimes fish. The preferred cooking methods for meats and vegetables are still boiling and roasting, although modernization has popularized frying. Although Uruguay has considerable native flora and fauna, with the exception of yerba mate, native plants and animals largely do not figure into Uruguayan cuisine. Popular sweets are membrillo quince jam and dulce de leche.