The Main Dishes - Meats and Fishes

Carne meat (in Uruguay “carne” is often used as the generic term for beef)
Carne picada ground meat
Carne de cerdo pork
Carne de cordero lamb
Ternera veal
Pollo chicken
Pechuga breast (on poultry)
Muslo hindquarter
Cordoniz quail
Pato duck
Pavo turkey
Conejo rabbit
Nutria nutria, an animal used for fur and occasionally on the menu. It is very tasty and worth a try (rodent family, as is rabbit)
Tripas innards
Mollejas sweetbreads (thymus gland. Very mild, fatty)
Rinon kidney
Higado liver
Lengua tongue (often served cold in vinagrette)
Mondongo tripe
Chinchulines intestine (including the grazings)
Choto intestines less the contents
Pancho hot dog
Hungara thin spiced sausage
Chorizo spiced sausage generally for the grill
Morcilla Salada savory blood sausage
Morcilla Dulce sweet blood sausage often containing dried fruits and nuts
Pez a fish in water
Pescado fish as food (literally a caught fish)
Atun tuna
Pez espada swordfish
Salmon salmon
Lenguado sole
Trucha trout
Rape monkfish
Anchoa, Pejerey, Corvina (blanca o negra) fishes commonly found at the fishmonger. Unknown equivalent. These are mild flavored, white fleshed
Entero whole
Piel skin
Limpiado cleaned
Pulpo octopus
Rabas squid rings
Calamar squid
Mejillones mussels
Langosta lobster
Langostino shrimp
Cangrejo crab