 Caña as much as grappa used to be widely infused with herbs and fruits resulting in traditional combinations such as grappamiel (grappa + honey, honey maceration), grapa con limon (grappa with lemon, lemon maceration), caña con pitanga, caña con butia, and so on.There is a bar in Montevideo called Los yuyos that is famous for serving these varieties.Specially suitable for cold days, Uruguayan guisos or stews are highly revitalizing, especially for their puchero, followed by buseca, guiso carrero, guiso de fideos (noodle stew), estofado and feijoada.