page_title: Uruguayan cuisine
section_title: Bizcochos
hierarchical_section_title: Uruguayan cuisine / Confectioneries for mate / Bizcochos
caption_attribution_description: English: South American typical pastries called "Facturas", introduced by the German immigration to Argentina. Español: Repostería típica llamada «Facturas», introducido por la inmigración alemana a la Argentina .
context_page_description: Uruguayan cuisine is a fusion of cuisines from several European countries, especially from Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Britain. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because the new colonies did not trust the native Charrúa people. Spanish influences are very abundant: desserts like churros, flan, ensaimadas yoo
  , and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod, calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans.
context_section_description: Uruguayan bizcochos are small pastries different from the Spaniard spounge cake of the same name that in Uruguay is called bizcochuelo.
  Bizcochos are consumed with mate, coffee and tea, they are the more common pastry of Uruguay, and commonly sold on local bakeries.
  Bizcochos come in various kinds, like corazanes, margaritas and pan con grasa.
caption: Assorted bizcochos, a buttery flaky pastry
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