My apologies to my vegetarian friends, but who doesn't like a good barbecue? The last article that I enjoyed reading is about the American barbecue culture.
I guess that in Brazil, Argentina, and Uruguay we have a similar love for a good barbecue but use much less seasoning than in the US. Here a good barbecue goes with "farofa" made out of yucca (or manioc) flour (difficult to explain its taste unless you have tried it, but think about sand that tastes deliciously).
Food is such a strong way to make people bond... Traveling around Italy, France , and Spain just chasing their regional cuisine is an amazing experience and one of the joys of living in Europe.
