A real Uruguayan Asado will not only include the usual cuts of beef but also chorizo, black pudding, sweetbreads and chitterlings (if you don’t know what the last are, if I were you, I would not ask!). The Parrillero will be a wood fire BBQ with a rack set up similar to an instrument of medieval torture, where the rack can be winched up and down according to the heat required. Unlike many other countries in South America, Uruguayan cattle are still mostly naturally grass fed and even more impressive is their complete traceability system to which 100% of their beef is subject, impressive in these days of food labelling issues. And having enjoyed many an Asado (BBQ) in Uruguay, I can vouch for the quality of the meat. įood: Unsurprisingly for a country where cattle outnumber people four to one, beef is big on menus in Uruguay. What to Eat & drink whilst watching Los Teros. For full details of the Rugby World Cup 2015 follow :
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