Think of a country of just 3.4 million inhabitants that is among the largest consumers of animal protein in the world and is, proportionally, the largest consumer of beef on the planet according to a recent study. so is the Uruguay which undoubtedly takes a lot of practice when preparing a good roast.
Among the cuts of meat, the names are similar to the Argentine ones, but the process is a little different. At the uruguayan barbecue or parrilla as they say there, firewood is used, while Argentines are more adept at charcoal.
With different types of firewood it is possible to obtain an extra “spice” through the smoking process. For the side dishes, in the vast majority of parrillas, I choose salad, baked potatoes or vegetables – even though pasta and risotto appear on the menu, they are almost always well below the quality of the meat, so this is an item that I will not evaluate here.
And eating a parrilla in Uruguay doesn’t exactly have to be an expensive program. Neighborhood parrillas are scattered all over the place and some offer good quality meats. There’s often a good roaster running the show.
In the designer parrillas, which are already well-known names among Brazilians, such as garcia , La Perdiz It is El Palenque if you spend a little more.
Check below some not so famous places and, of course, a little more economical than the illustrious ones mentioned, but that do well on the grill in Montevideo .
1114 La Barra
Frequented almost exclusively by Uruguayans, the small and pleasant La Barra offers beautiful options of meat prepared in the perfect point of the house. The colita de cuadril feedlot (extremely soft), equivalent to our titty, is a tasty and less greasy option, which can arrive at the table well seasoned with a perfect vinaigrette.
The entraña fina is one of the stars of the menu. In perfect point from end to end, it is extremely tasty. A less common cut in Brazil, don’t be scared by the name, it’s worth trying.
There are also options on the menu like the breaded entrecot breaded in panko or the ancho roast for those who want to go for the classic. The bun (although nobody goes to a parrilla for bread) is excellent, I must mention. Worth an extra point.
1114 La Barra : Gral. Brito del Pino 1114, 11300 Montevideo, Department of Montevideo, Uruguay / Tel.: (+598) 9926-8333 / Opening hours: Tuesday to Friday from 7:30 pm to midnight; Saturday and Sunday from 12:00 to 16:00.
La Otra Parrilla
Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
