Traditional Uruguayan cuisine is based in its indigenous and strong European roots. Most Uruguayans are descended from colonial-era settlers and immigrants from Europe. The majority of these immigrants were mainly Spanish followed closely by Italians, including numbers of French, Germans, Portuguese and British.
Beef is considered the main staple of Uruguayan fare, although other meats such as lamb and chicken are consumed in sparse amounts. As a result of the Italian immigration in the late 1800's and early 1900's, pasta is considered a national Uruguayan food. Uruguayans also love their breads, sausages, soups and stews. And, not to be forgotten are the variety of sweets, especially dulce de leche, a milk based caramel "piece of heaven."