Patria Gaucha · Meat Roasted in Its Hide
Carne con Cuero
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The hide is left on during roasting specifically so the meat bastes in its own juices for hours, a technique gauchos developed to cook a whole animal in the open field with nothing but fire.
A whole side of beef, hide still attached, is roasted slowly over an open pit fire for many hours until the meat inside turns tender and smoky. It's carved and served by the plateful at rural festivals and roadside asado stands.
Why it's made this way: Tacuarembó hosts Patria Gaucha, Uruguay's largest gaucho festival, where carne con cuero is the centerpiece dish of the region's ranching culture.
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Part of World of Street Food — 690 dishes from 118 countries.
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