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Maria Isabel (rice with carne de sol)
Maria Isabel is Northeastern rice cooked with shredded sun-dried salted beef (carne de sol).
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Leftover rice with grilled beef (arroz carreteiro)
Arroz carreteiro is the gaúcho leftover rice: yesterday’s grilled beef, chopped, cooked with rice, onion, and garlic.
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Shredded sun-dried beef with cassava flour (paçoca)
Savory paçoca here is shredded sun-dried salted beef (carne de sol) pounded with dry cassava flour (farinha de mandioca).
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Northeastern corn couscous (cuscuz nordestino)
Cuscuz nordestino is steamed corn couscous, made from flocão de milho, not Moroccan durum couscous and not polenta.
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Garlic noodles with cassava flour (macarrão com farinha)
In the Northeast a plate of churrasco often includes garlic noodles with farinha de mandioca on top.
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Bolo de rolo (Pernambuco roll cake)
Bolo de rolo is a Pernambuco cake: many paper-thin layers of sponge rolled around melted goiabada.
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Brazilian coffee after barbecue (cafezinho)
After a Brazilian lunch, including a churrasco, people drink a small cup of Brazilian coffee (cafezinho).
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Pork ribs on the churrasco (costelinha)
Pork spare ribs or baby backs (costelinha) are the pork rib rack. Ask a US butcher for pork spare ribs…
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Lamb on a Brazilian fire
Lamb (cordeiro) is more common at southern fires than at a picanha-only table. Ask a US butcher for a bone-in…
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Chicken wings on the churrasco
How to grill chicken wings (asinhas) on a Brazilian churrasco. Buy air-chilled chicken.
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How to grill pork picanha (picanha suína)
Pork sirloin cap (picanha suína) is a cheaper fire piece than beef picanha. Ask a US butcher for pork sirloin…
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Northeastern sun-dried beef (carne de sol)
Sun-dried salted beef (carne de sol) is Northeastern air-dried salted beef. It is not jerky and not corned beef.
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Cupim (zebu hump)
Cupim is the fatty hump muscle from a zebu-type steer. It has no clean US equivalent.
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Dobradinha (Brazilian tripe stew)
Tripe is not a gaúcho skewer item. The Brazilian tripe dish is dobradinha: honeycomb tripe simmered with beans, sausage, and…
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Crackling skin on a roast (pururuca)
Pururuca is the skin on a pork roast that dries, then pops into a blistered crust.
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Torresmo (Brazilian pork crackling)
Torresmo is fried pork skin and fat, cooked in its own lard until the pieces puff and crunch.
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Chicken gizzards, boiled then grilled
Chicken gizzards (moela) are a different muscle from chicken hearts (coração). Ask a Latin, Asian, or Halal butcher for chicken…
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Chicken hearts on the skewer
Chicken hearts (coração de frango) are the offal that actually belong on a Brazilian skewer.
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Alcatra seasoned with mustard and garlic
Alcatra is a top sirloin roast. It is the large sirloin next to picanha, with no fat cap.
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Maminha seasoned with garlic and butter
Tri-tip (maminha) is the US name for this cut. Ask a US butcher for tri-tip.
