Uruguay

When we left Argentina, Uruguay was described to us as very similar, just a little slower (a product of marijuana being legal there?) and the food being similar but with a twist. Instead of milanesas, there is chivito – a traditional dish that varies from a meat sandwich (‘en pan’) to a plate of papas fritas, salad, egg, and meat, sometimes other variations depending on the restaurant. There’s also a grape that grows particularly well in Uruguay, tannat, with good wines, and a great beer that Ted liked, called Pilsen.

Our favorite restaurant during the time that we spent in Colonia, however, was a small Turkish restaurant called Istanbul. They had amazing food with flavors and spices unlike others that we had experienced for several months. The owners were incredibly friendly and fun to talk to as well. The girls especially enjoyed the homemade baklava – not too sweet and very flaky – as well as the homemade apple tea that they sipped while we had Turkish coffees (served with a small shot of house-made liquor).