Uruguay
Photo: Popo le Chien, CC0, croppedTorta frita
/ˈtoɾta ˈfɾita/TOR-tah FREE-tah
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- Taste
- Savory
- Made with
- Wheat & flour
History
Torta frita is a round flat dough of flour, water, salt and fat, often with a small hole in the centre, fried until puffed and golden. In Uruguay it is the food of rainy days: when it rains, families fry tortas fritas at home and eat them with mate, and street vendors appear with them. They are eaten plain, sprinkled with sugar or with dulce de leche. The tradition is said to come from the countryside, where gauchos and farm workers stayed indoors when it rained. Similar fried breads are made in Argentina, Chile, where they are called sopaipillas, and other Latin American countries, but the rainy day custom is especially strong in Uruguay.
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