Wedged like a diamond glittering between Brazil and Argentina, Uruguay boasts a cuisine of distinct Latin American characteristics – rich meats, buttery pastries and refreshing salads.

Asado, a Uruguayan gastronomic trademark originating from the gauchos (cowboys), speaks volumes. A popular event that brings together family and friends, an asado usually consists of beef, pork, chicken and chorizo, all cooked using an open fire or a grill. The meats are often enjoyed with red wine and side dishes such as salads.

Admitting that asado as one of his favorite dishes to cook on the Fiesta Uruguay menu, Chef Addison interpreted the dish from his years of a culinary career steeped in French cuisine.

The main course features two parts of the Uruguayan beef – short ribs and ox tail. The short ribs are marinated in Uruguayan red wine before being slowly grilled on the charcoal, while the ox tail is cut into thin slices, rolled into a ball, and cooked through by pouring on the clear ox tail bone broth.

“This is the first time I have ever used Uruguayan beef and its quality surprised me. Its fat and meat are so balanced that they can almost melt in your mouth,” said Chef Addison, adding that he was glad his asado won the favor of Uruguayan diplomats who had sampled his creations before the menu was published.