There isn't a lot of literature on the internet about visiting Uruguay, about the cultural traditions or the clothing or the food, and I'm trying to remedy it a bit by writing what I can on here. Something that I had read a lot about was 'asado', which I assumed from research was the type of meat consumed -- Asado, rather, is what we call a barbeque here in the states. The meat is actually ribs, and is salted thoroughly and then cooked over the heat of a fire's coals. Antonio was our grill master for the evening, and hurried us all indoors as soon as it was ready so we'd eat it hot.
It was delicious, but I think that the meal itself is really an excuse for everyone to get together and talk, laugh, and drink wine. We had red wine, agua con gas (or, for me, agua sin gas, or 'still' water), baguette, salad and dulche de leche ice cream for dessert. Carla, the daughter of Elena (who is hosting me during my stay here) makes the most amazing guacamole I've ever had, in both a spicy and regular variation. I plan on getting the recipe from her, but I have a feeling it's got more to do with having fresh avocados than which spices you include.