 In Uruguayan cuisine, there is a significant list of preparations and dishes that are included in this category, the most typical or autochthonous is the picada, probably descending from the Spanish tapas, and as for everyday food there are also matambre relleno and lengua a la vinagreta.Common spirits produced in Uruguay include "grappa" and "caña"; grappa is considered an excellent apéritif, and caña is considered a liqueur.Liquor made with caña has good digestive qualities and is mainly consumed as a drink and not as an aperitif.