Travelers who have visited Latin America know that the term parilla
-- or grill -- is synonymous with open-pit barbecues in smoky hole-in-the-wall restaurants where tango music plays. Usually, nearly whole animals (everything but the head) are stretched across the pit crucifixion-style and slow-roasted over embers. So it's shocking, almost, that a restaurant named La Parilla would be friendly territory for vegetarians. But the small, order-at-the-counter restaurant offers filling tofu- and veggie-rice bowls, succulent ancho peppers stuffed with cheese, and moist crumbly cornbread. Cool down with horchatas
, made from rice milk, or a terrific Brazilian lemonade actually made with limes and ginger.