Before leaving I indulged into yet another "asadito" or barbecued beef at El Solis, in the Ciudad Vieja of Montevideo.
The beef cut pictured here is "colita de cuadril" or tail of rumsteak, and it was cooked to perfection on abed of wood charcoal!
This time, my guest suggested a "boniato glaceado" or glace sweet potato (see picture above), which is cut in two and barbecued with a bit of sugar on top. It was deliciously creamy and sweer!
I also ordered a barbecued red bell pepper. 
Farewell Uruguay!
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