A Year in Uruguay

El Horno is the other method of barbecuing in Uruguay. (La parrilla is discussed in an earlier post.) In el horno(the oven) the heat is indirect. A fire on one side of the floor heats the interior of the heavy clay oven. The meat cooks beside the fire on a rack, with a drip tray underneath. An iron door slides up to provide access to the food and fire.

Our friend Tito's horno stands alongside his parrilla and shares its chimney. He cooks with wood, as do the parrillas at the puerto. The food is delicious.

Labels: food and drink, Uruguay