A Spanish colony for decades until the 1820s, Uruguay also received a consistent influx of Italian immigrants between the 1840s and the 1960s, resulting in a national cuisine rife with European influences.

“Because of the Spanish and Italian influences, Uruguayan cuisine boasts a mélange of canapés,” noted Chef Addison. For the Fiesta Uruguay menu, he and his team created datiles con Roquefort (puffy, buttery bread stuffed with a date puree and blue cheese), alfajors and empanadas – all infused with his own interpretations.

For example, Mulu’s alfajors feature homemade strawberry marmalade, rather than the traditional dulce de leche, sandwiched between Uruguayan macaroons. Their empanadas are stuffed with escargots, a delicacy in French cuisine, rather than common stuffing such as minced beef or chicken.