The Cuisine from Uruguay is a fusion of Indigenous Charruan cuisine and the cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine.
The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish.
Uruguayan gastronomy came from immigration, and surprisingly did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos). Meanwhile, wheat and fruit comes mostly fried (torta frita and pasteles), comfited (rapadura and ticholos de banana) and sometimes baked (rosca de chicharrones), which is a new modern style.
Although Uruguay has exuberant flora and fauna, with the exception of yerba mate, the rest of it is mostly still unused. Consumption of fresh fruit is rare, and when fruit is eaten, it is not from locally grown areas.
Uruguayan food always comes with fresh bread; bizcochos and tortas fritas are a must for drinking with mate ('tomar el mate').