Eat like Bourdain: Uruguay

Bourdain ate: homemade sausage with roasted turnip and fermented vegetables, beet quiche.

Lunch date: journalist Carina Novarese, contributor for the publication El Observador.

Bourdain had: chivito sandwiches (“unofficially Uruguay’s national sandwich”) and beer.

Lunch date: Ignacio “Nacho” Mattos, head chef and owner of Estela, Café Altro Paradiso, and Flora Bar.

Bourdain ate: homemade gnocchi with mushrooms and pumpkin; prawns with avocado, apple, and wasabi; beef tartare with apple and wasabi

Dinner dates: chef and owner Lucía Soria and Nacho.

Bourdain had: beer, pizza a caballo (“a bizarro stoner hybrid topped with thin chickpea flatbread”).

Munchies dates: “Nacho,” Hablan por la Espalda bandmates.

Bourdain had: beer, a joint.

Drink (and weed) dates: “Nacho,” the band Hablan por la Espalda.

Bourdain had: “dripping meats of many kinds” (morcilla, chorizo, rib-eye steak).

Dinner date: Nacho.

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Bourdain had: empanadas with corn and shredded, slow-cooked beef; goat cheese and spinach croquettes; fried fish; provoleta (bubbling cheese that “puffs up and inflates on the plate”); whole roasted suckling wild boar; whole roasted fish; beef milanesa covered in tomato sauce, ham, and shredded cheese.

Dinner date: Nacho, Diego Robino, film producer and occasional fisherman; Clo Dimet, chef and owner of Hotel Posada Paradiso.

Bourdain had: drive-through steak (skirt steak and ribeye), french fries, blood sausages, and beer.

Dinner dates: Nacho and Diego Robino.

Bourdain had: whole fish baked in salt, rib-eye steak, flank steak, suckling pig.

Dinner dates: Nacho and friends; restaurateurs Martín Pittaluga and Guzman Artagaveytia, owners of Parador la Huella.

Bourdain had: tuco, an uruguayan take on Ragú alla Genovese, with handmade tallarin (tagliatelle).

Dinner dates: Nacho and his grandmother Ercilia, and their extended family.