Cabaña Verónica

Montevideo, Uruguay

Verónica inherited the parrilla from her parents and has run it for more than thirty years inside Mercado del Puerto. The stall sits under the original 1868 steel-beam roof, and the fire runs on firewood, not charcoal. The chorizo here is short and thick, grilled until the skin pulls tight and blisters. Morcilla and provoleta share the grill, and the massive sirloin cuts have drawn repeat visitors from across Montevideo and from abroad. Verónica works the counter herself during peak hours. The restaurant opens at 11 and closes when the market day ends, typically by late afternoon.

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Sausages served here

Chorizo Uruguayo

Montevideo & Uruguay

Uruguay has more cattle per person than any other country on earth, and this fact shapes everything about its food. But at an asado, the chorizo goes on the grill before the beef. These short, thick fresh pork sausages, seasoned with garlic, oregano, nutmeg, and black pepper, cook fast over hardwood embers while guests drink wine and wait for the main cuts. The asador checks them often. A skin that puffs and chars at the edges signals they are ready. The choripán, chorizo split and tucked into crusty bread with chimichurri or salsa criolla, is the street food that defines Montevideo. You find it at parrillas, at football stadiums, at Sunday markets, and at the smoke-filled stalls of the Mercado del Puerto.

freshporkgrilled