Uruguayan cuisine is a cultural melting pot. Sporting culinary influences from Italy, Portugal, Spain and Germany, the South American nation is home to barbecued meats, pastas, empanadas, mate and decadent sandwiches (similar to this Chilean lomito). Like their Argentine neighbours, Uruguayans love an asado. The term means “barbecue” and refers to both the cooking method and the meat itself, usually a selection of beef cuts, sausages and offal. Dulce de leche is another source of Uruguayan pride, commonly served in or with desserts. Other sweet specialties include banana fritters – traditional deep-fried pastries perfected by Latino grandmothers – along with this fruit and nut-studded bread that's popular on Christmas Eve.