Uruguayan Food Guide: Dishes, Drinks & Dining Tips

Uruguayan food is simple, meat-forward, and better than most people expect. If you eat just three things here, make them: a proper asado cooked over wood, a chivito (our national sandwich, usually comically large), and something with dulce de leche for dessert.

Honestly... the hardest part is not finding good food. It is avoiding overpriced places, ordering the right cut, and understanding our dining schedule (yes, dinner often starts after 9 pm).

This guide tells you what to eat, what to drink, where it makes sense to try it (Montevideo, beach towns, small interiors), and how much you will actually pay. Uruguay is not cheap. But if you order smart, you can eat extremely well without getting punished at the bill.

TL;DR: What to eat and drink in Uruguay (and what it costs)

If you want the short version: Uruguay is a country of parrillas (grills), bakeries, and Italian-Spanish comfort food. The star is beef, usually grass-fed and cooked over wood, which gives a smokier flavor than the charcoal style many travelers know from Argentina.

Your default order for most travelers: asado with a couple of side salads, a glass of Tannat, and either flan with dulce de leche or an alfajor after. Add mate if you want the cultural experience. Add medio y medio if you want the Mercado del Puerto classic.

The reality is Uruguay is often the most expensive country in Latin America for visitors. A normal chivito is usually around USD 10-14, and touristy places can climb fast. A sit-down meal at Mercado del Puerto often lands around USD 15-25+ per person, sometimes more if you add wine and desserts.

If you have...	Eat / drink this	Where it makes sense
1 day in Montevideo	Asado + medio y medio + flan con dulce de leche	Lunch in Ciudad Vieja (Mercado area), dessert anywhere good nearby
2-3 days	Chivito (or chivito al plato) + milanesa + Tannat	Any neighborhood parrilla and a classic bar/cafe
Beach trip	Fresh fish when available + empanadas + torta frita on a rainy day	Punta del Este, Jose Ignacio, Rocha coast towns
Budget-conscious	Milanesa, pizza faina style, bakery sandwiches, lunch menus	Worker lunch spots, bakeries, simple neighborhood restaurants

What are the must-try traditional Uruguayan dishes?

Uruguayan food is not built around fancy sauces or complex plating. It is built around good ingredients, mostly beef and dairy, cooked simply. That is why the best version of a dish here often looks almost too plain for Instagram. Then you taste it.

For most travelers, the “core list” is chivito, asado, milanesa, empanadas, and choripan. Add pamplona if you want to sound like you have eaten here before.

Chivito (national dish)

Chivito is our national dish and it is basically Uruguay’s answer to “how much stuff can we fit into one sandwich.” The classic version is thin beef tenderloin (lomo) grilled, plus ham, bacon, mozzarella, lettuce, tomato, egg, and mayo. It is big, messy, and extremely satisfying when done well.

Local trivia that actually matters: the chivito was created on December 31, 1944 at El Mejillon Bar in Punta del Este. That is why Punta del Este restaurants love to claim they have the “original vibe,” even if you are paying resort-town prices.

Asado uruguayo (wood-fired parrilla)

Asado is not a single cut. It is the whole ritual: a wood fire, slow heat, and a parade of meats. Uruguay commonly cooks over wood (leña), not charcoal, which gives a smokier, slightly sweeter flavor when the fire is managed well.

A typical parrilla spread includes beef cuts, chorizo, morcilla (blood sausage, sometimes sweet), and sometimes chicken. You will also see provoleta (melted provolone-like cheese) and simple salads. That simplicity is not laziness. It is the point.

Milanesa (and why it matters here)

Milanesa is an Italian immigrant gift that Uruguay embraced fully. Think breaded cutlet, usually beef or chicken, served with fries, salad, or mashed potatoes. It is one of the safest orders if you are traveling with picky eaters or kids.

If you see “milanesa napolitana,” that’s the version with tomato sauce, ham, and melted cheese on top. It is not light. It is comfort food after a long day of walking the Rambla.

Empanadas and choripan (fast, reliable, everywhere)

Empanadas here are a practical travel food: easy, portable, usually cheaper than sitting down. Fillings vary, but you will often find meat, ham and cheese, and sometimes more creative options in city bakeries.

Choripan is the quick grill option: chorizo in bread, often with chimichurri or salsa criolla. It is not subtle, but it is honest. Get it at a busy stand. If the sausage has been sitting, you will taste it.

Pamplona (the “you know Uruguay” order)

Pamplona is a rolled meat (often chicken or pork) stuffed with cheese, peppers, ham, or bacon, then grilled. It shows up in parrillas and is great if you want something that is not just steak plus salad. Mentioning it also makes you look less like a first-timer.

What drinks should you try in Uruguay (mate, Tannat, medio y medio)?

Uruguay’s drinks are a mix of everyday ritual and old-school bar culture. You will see mate everywhere: on the street, at work, at the beach, at football. It is not a “tourist drink” for us. It is a daily companion.

For alcohol, the country’s signature wine is Tannat, a bold red that works perfectly with grilled meat. And if you want something uniquely Montevideo, order medio y medio at Mercado del Puerto: half sweet sparkling wine, half dry white.

Mate: how it works, and how not to be awkward

Mate is yerba infused with hot water, sipped through a metal straw (bombilla) from a small cup (mate). Uruguay has the highest per-capita consumption in the world, and people carry thermos and mate set-ups like it is a phone.

The taste is bitter and herbal. If you love coffee, you might appreciate it. If you expect sweet iced tea, you might hate it. Both reactions are normal.

Tannat: Uruguay’s flagship wine

Tannat is the red wine you will see everywhere, from supermarket shelves to serious wine lists. It is usually full-bodied, dark-fruited, and made to stand up to fat and smoke from the grill. Pair it with asado and you understand why it became our signature.

If you do not love heavy reds, ask if they have a lighter Tannat blend or try a white or rosé. But if you came for meat, Tannat is the classic.

Medio y medio: the Mercado del Puerto classic

Medio y medio is a traditional cocktail born at Mercado del Puerto: sweet sparkling wine mixed with dry white wine. It is low-effort, high-fun, and easy to drink with grilled meat at lunchtime.

Where should you eat Uruguayan food in Montevideo (and what to avoid)?

Montevideo is where most visitors first meet Uruguayan food. It has everything: classic parrillas, bakeries, cafes, seafood spots, and a few high-end restaurants. It also has tourist traps that rely on location, not quality.

The headline place is Mercado del Puerto (built in 1868), often called “Disneyland for carnivores.” It is worth seeing. But you should go with the right expectations: it is best as a lunch experience, and prices can be inflated.

Mercado del Puerto: worth it, but do it smart

Mercado del Puerto is most alive at lunchtime. Many places there focus on parrilla and fast turnover. You will smell smoke, hear plates crashing, and see grills running nonstop. It is a real scene, not a quiet foodie temple.

The downside: some restaurants coast on the address. You can pay USD 15-25+ per person for a meal that is fine, not amazing. If your budget allows, consider it a paid cultural experience. If you are counting every dollar, do parrilla elsewhere and just walk through the market.

A more local Montevideo strategy: neighborhood parrilla + one “scene” meal

If you want to eat like a Montevideano, do this: have one Mercado del Puerto lunch for the spectacle, then do your “serious” parrilla dinner in a neighborhood where locals actually go regularly. That is usually where you get better value.

A few names visitors often like: La Pulperia (parrilla in Punta Carretas), Jacinto (bistro near Plaza Zabala), Es Mercat (excellent seafood in Ciudad Vieja). If you want fine dining, Manzanar in Carrasco is one of the big players.

What can go wrong in Montevideo dining

The biggest surprise for foreigners is timing. Many restaurants do not start serving dinner until 9 pm or later, especially on weekends. If you show up at 7:30 expecting a full dinner service, you might find a quiet room or a limited menu.

The second surprise is price. Even casual-looking places can be expensive, especially in prime zones or tourist-heavy areas. Always check if prices include side dishes or if everything is added separately.

What desserts and sweets should you try in Uruguay?

Uruguayans have a serious sweet tooth, and we are not subtle about it. Dulce de leche is everywhere, and we put it on or inside anything that holds still long enough.

If you only try one dessert beyond the obvious alfajores, make it chajá. It is the most “Uruguay-only” dessert in spirit and history.

Chajá (created in Paysandu)

Chajá was created in 1927 in Paysandu and became a national classic. It is layered sponge cake with meringue, cream, and peaches. It is light in texture but not in calories. After a parrilla meal, it can feel like a second meal.

Dulce de leche, alfajores, flan

Dulce de leche is the base ingredient for a lot of sweets: alfajores (cookies filled with dulce de leche), pastries, cakes, and ice cream. It is also the default topping for flan. If you see “flan con dulce de leche,” that is the most common version.

For a simple win: buy a couple of alfajores from a supermarket and compare them to a bakery version. It is a cheap experiment and you will quickly learn what texture you like: softer cake-like cookies or crumbly shortbread-style.

Torta frita (especially on rainy days)

Torta frita is fried dough, usually eaten warm, sometimes with sugar, sometimes plain. You will hear the local joke: “it rains, you eat torta frita.” In some neighborhoods people sell it on the street when the weather turns.

How does dining culture work in Uruguay (hours, etiquette, tipping)?

Uruguay’s dining culture is relaxed and a little slow, especially by North American standards. Meals are social. Service is usually friendly, but not rushed. If you are in a hurry, you need to communicate it.

The most practical thing to understand is schedule: lunch is important, and dinner starts late. Many Montevideo restaurants do not really kick into dinner mode until 9 pm or later.

Typical hours (and how to plan your day)

A common traveler mistake is eating a huge lunch and then trying to eat dinner at 7 pm. You will either not be hungry or you will be frustrated by timing. Plan for a lighter lunch if you want an early-ish dinner, or accept the local rhythm and eat dinner later.

Meal	Typical time	What works well
Breakfast	8:00-10:30	Coffee + pastries, or toasties at a cafe
Lunch (almuerzo)	12:30-15:00	Parrilla, daily menus, Mercado del Puerto vibe
Merienda (snack)	17:00-19:00	Coffee + medialunas, or a bakery sandwich
Dinner (cena)	21:00-23:30	Parrilla, pizza, milanesa, slow sit-down meals

Ordering like a local at a parrilla

At a parrilla, you usually order meats by cut or by a mixed grill. Many travelers over-order because everything sounds interesting. Start smaller, then add. The grill takes time, and food arrives in waves.

Sides are often simple: ensalada mixta (lettuce, tomato, onion), papas fritas, Russian salad, or grilled vegetables depending on the place. If you want something lighter, ask for salad and skip fries. No one will judge you, but yes, we will suspect you are foreign.

The 29th of the month: gnocchi tradition

A very Uruguayan thing: eating ñoquis (gnocchi) on the 29th of every month. The tradition says you put money under the plate for good financial luck. Some restaurants run special gnocchi menus that day.

Practical info: How to plan a Uruguayan food trip (without wasting money)

Uruguay rewards a simple strategy: pick your “splurge meal,” do the rest locally, and eat on the schedule that the country actually follows. If you try to force early dinners, chain restaurants, and tourist-only zones, you will pay more and eat worse.

That said: you do not need a car, reservations everywhere, or foodie obsession. You just need a short list of target dishes and a few timing hacks.

A simple 3-day food plan (works in Montevideo + one day trip)

Day 1: Do Mercado del Puerto for lunch (asado + medio y medio). Walk it off in Ciudad Vieja. Dinner: neighborhood parrilla, order one or two cuts instead of the biggest mixed grill.

Day 2: Lunch: milanesa or daily menu at a non-touristy spot. Afternoon merienda: coffee and pastries. Dinner: chivito (share it, or order chivito al plato). Dessert: flan con dulce de leche or alfajores.

Day 3: Day trip or beach day. Look for fresh fish if you are on the coast, but keep expectations realistic: Uruguay is not Peru for seafood. Finish with chajá if you find it, especially if you are traveling through the interior like Paysandu.

Budget reality check (and how to keep it under control)

The reality is Uruguay can feel shockingly expensive if you come from elsewhere in Latin America. Use these tactics to avoid paying “tourist tax” without sacrificing quality.

Do this:

• Make your big meat meal your main splurge, then do bakery lunches and simple dinners on other days.
• Share large dishes (chivito, mixed grills). Portions are often bigger than you think.
• Ask what comes with the order. Some places charge sides separately.
• Prioritize lunch for touristy “experience” venues (like Mercado del Puerto). Dinner is where you want value and calm.

Avoid this:

• Eating every meal in the most famous, most photographed place in the neighborhood.
• Ordering the largest parrillada for two people “to try everything” when you are not that hungry.
• Assuming cheap street food equals safe street food. Look for turnover and cleanliness.

FAQ: Uruguayan food questions travelers ask

What is the national dish of Uruguay?

Uruguay’s national dish is the chivito: a steak sandwich with lomo (beef), ham, bacon, mozzarella, lettuce, tomato, egg, and mayo. It’s usually huge. If you don’t want the bread, ask for “chivito al plato,” served as a full plate with sides.

Is Uruguayan food similar to Argentinian food?

Yes in the sense that both cultures love parrilla and beef, but Uruguay often cooks asado over wood (leña), giving a smokier flavor. Uruguay also has its own classics like chivito, morcilla dulce, and the mate culture is even more constant and visible.

How much does food cost in Uruguay?

Uruguay is expensive for the region. A chivito is often around USD 10-14. Meals in tourist-heavy places like Mercado del Puerto can run USD 15-25+ per person. With wine and dessert, a nice dinner can easily climb higher, especially in Punta del Este.

What time do people eat dinner in Uruguay?

Dinner is late. In Montevideo, many restaurants don’t really start dinner service until 9 pm or later, especially on weekends. Plan for a snack (merienda) in the early evening so you’re not starving at 7 pm, or choose places that serve all day.

Is Mercado del Puerto a tourist trap?

Parts of it can be, yes. It’s iconic and worth seeing, but some restaurants charge high prices for average parrilla because the location sells itself. Go for lunch for the atmosphere, keep expectations realistic, and do your “best value” grill meal at a neighborhood parrilla.

What is medio y medio in Uruguay?

Medio y medio is a traditional drink from Mercado del Puerto made by mixing sweet sparkling wine with dry white wine. It’s light, slightly sweet, and easy to drink with grilled meat at lunch. It’s a fun local order, but it goes down fast, so pace yourself.

What is mate and should tourists try it?

Mate is yerba infused with hot water, sipped through a metal straw (bombilla) from a small cup. Uruguayans drink it constantly. Tourists should try it at least once to understand daily life here. Expect bitterness. If someone offers you mate, drink and hand it back without stirring.

What desserts are typical in Uruguay?

Classic sweets include alfajores and anything with dulce de leche, plus flan con dulce de leche. The most uniquely Uruguayan dessert is chajá, created in Paysandu in 1927, made with sponge cake, meringue, cream, and peaches. Torta frita is also traditional, especially on rainy days.

Do Uruguayans have vegetarian options?

There are vegetarian options, but the traditional diet is meat-heavy. You can usually find milanesa de berenjena (eggplant cutlet), pasta, pizza, salads, and grilled vegetables, especially in Montevideo. In classic parrillas, vegetarian choices can be limited and repetitive, so plan ahead.

What should I order at a parrilla in Uruguay if I’m new?

Start simple: order one or two cuts (or a small mixed grill), plus ensalada mixta and fries or another side. Add chorizo or morcilla if you’re curious. Pair it with a glass of Tannat. Don’t over-order at first - meat often arrives in stages, and portions add up.

Conclusion: Eat the obvious stuff, but do it the smart way

Uruguay is not a country where you need to chase hidden foam and microgreens. The joy is more basic: wood smoke in your clothes after a parrilla, a chivito that is too big to finish, mate on the Rambla, and a glass of Tannat that makes grilled beef taste even better.

Honestly... if you only follow one rule, make it this: spend your money where the food is actually good, not where the address is famous. Do Mercado del Puerto for the experience, then eat your best meals in regular neighborhoods and smaller places.

If you want, tell me your dates, budget level, and where you’ll be based (Montevideo only, Punta del Este, Rocha, interior). I’ll suggest a realistic food plan with what to order and what to skip, without pretending Uruguay is cheaper than it is.