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Rare finds enjoy this south american food tour.

Better Nutrition

| April 01, 2003 | Erdosh, George | COPYRIGHT 2003 PRIMEDIA Intertec, a PRIMEDIA Company. All Rights Reserved. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)Copyright

Not long ago, I had the good fortune to travel Brazil's backcountry. When our stomachs demanded lunch, my Brazilian companion searched out common roadside diners known as churiasco.

These simple, rudimentary structures are mostly built with plain roofs and no walls. Long, rough tables--always covered with clean linen-line the cafes from end to end.

As soon as we were seated, the wait staff placed 20 different dishes on the linen, including several kinds of rice and pasta, cooked and raw vegetables, and pickles.

Then more waiters arrived, carrying long skewers featuring every cut of meat imaginable fresh from the grill.

The waiters cut ...


    
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