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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 of, mostly, Italians. Spanish influences are abundant: desserts like churros , flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada (Asturian bean stew). All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile ("friar's balls"), and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes. 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 (see milanesas and chivitos). Meanwhile, wheat and fruit are generally served fried (torta frita and pasteles), comfited (rapadura and ticholos de banana), and sometimes baked (rosca de chicharrones), a new modern style. Bushmeat comes from mulitas and carpinchos. Regional fruits like butia and pitanga are commonly used for flavoring caña, along with quinotos and nísperos. 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. Uruguayan food often comes with fresh bread;bizcochos and tortas fritas are a must for drinking mate, the national drink. The dried leaves and twigs of the yerba mate plant (Ilex paraguariensis) are placed in a small cup. Hot water is then poured into a gourd just below the boiling point, to avoid burning the herb and spoiling the flavor. The drink is sipped through a metal or reed straw, known as a bombilla. Wine is also a popular drink. Other spirits consumed in Uruguay are caña, grappa, lemon-infused grappa, and grappamiel (a grappa honey liquour). Grappamiel is very popular in rural areas, and is often consumed in the cold autumn and winter mornings to warm up the body.

Source: Wikipedia