Porcaous Community

For far too long South American cuisine, insofar as the offering of BA restaurants would have it, has been circumscribed to practically two sources: Argentine and Uruguyan beef on the one hand, and Brazilian food (mostly feijoada and spit roasting) on the … I still remember those brains as being one of the tastiest foods I can still recall having eaten. While the three Guianas based their cuisines on a good deal of local produce — manioc, shrimp, crab, varied fruits, …

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