It’s called parrilla and it’s everywhere. In pure form, this is simply meat grilled over fire, but many manifestations are part of what make dining in Uruguay unique. Experience parrilla al aire libre, in open air, or at restaurants and establishments such as wineries and family homes. Tira de asado (short ribs), beef, lamb, fish, octopus and vegetables are common fare. For one of Uruguay’s most engaging experiences, book a spot at beach icon La Huella in José Ignacio, famous for "sea, earth and fire."
Photo courtesy of Jill Barth