maybe, guillermone, the carbon grilled foods in the DR do taste better than the food done in the states. charcoal fires add a flavor to meats and vegetables that cannot be duplicated on gas. but i do not think that the zoning laws allow for too many restaurants building grandiose bonfires in their kitchens. so, just like jamaican jerk in new york tastes like horse manure compared to the local stuff on the island, i guess you are right. then again, even charcoal grilled stuff from the islands is way behind some of the stuff from the south of america..i mean places like alabama and georgia, etc. in the caribbean, when some guy cuts open a 55 gallon drum and puts a grate in it, we call it a barbecue grill. in alabams and tennessee, they call it scrap metal. you have to see some of the contraptions they build, with side boxes and all kinds of piping and tubing. makes us look like amateurs, which we really are. when they barbecue a chicken, it is a masterpiece. when we do the same, it is a bird cooked over a wood fire. we have a lot to learn