Spotlight on: Mayonesa

Uruguayan people have an ongoing love affair with mayonnaise. It is almost literally their bread AND butter--and I say almost because they do in fact spread mayonnaise on bread, but I'm not entirely convinced they would even do that if there were a way to make mayonnaise-based bread products. It goes on everything here, from the normal fair (hamburgers, potato salad, etc.) to the truly odd (fruit, potato chips, cookies, corn-on-the-cob). When you eat out at a restaurant, on the table are napkins, menus, silverware, mayonnaise, and (maybe) ketchup. It even has a song, and they know every word. More than sandwich lubricant, it is their number one condiment-dip-topping-drizzle-super-gel. It's excessive, and it's a problem in our relationship.

EDIT: I stand corrected. In fact, there is a way to make mayonnaise-based bread. I will not be introducing this concept to my friends.

"She's exaggerating," you say to yourself, "This is just comical fodder. She's writing a blog entry for its own sake and she has nothing else to talk about." No. I–pardon my English–shit you not, my friends. We (the girls on my program and I) had dinner with a group of our uruguayan friends last night, and we had an entirely-too-long conversation about the merits of mayonnaise followed by a game of let-the-americans-guess-what-you-CAN'T-eat-with-mayonesa. I think ice cream was the only thing I came up with. 

And now I offer you a series of photos of my friend Marcelo eating corn on the cob, con mayonesa, por supuesto. 

EDIT: To be fair, I haven't really tried it yet. If at some point in the coming months I eat mayo on potato chips/fruit/corn/eggs/etc. and love it, I will post a video of myself doing the mayonesa dance to compensate for the overtly caustic nature of this entry.