Bourdain’s Field Notes

Welcome to the tiny, overlooked but enchanted land of Uruguay, one of my favorite places to visit and easily one of the top underappreciated travel destinations on earth. It has beautiful beaches, breathtaking countryside, and a capital that evokes old Havana or Buenos Aires—but without the crowds.

It is, however, no country for vegetarians.

Everywhere you look, on parrillas (large iron grills)—the prominent cooking method of the region—vast wonderlands of meat and sausages cook slowly over wood coals. Salads are few and far between. Apparently, chicken is considered a vegetable.

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