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Maminha seasoned with garlic and oil
Tri-tip (maminha) is the US name for this cut. Ask a US butcher for tri-tip (maminha seasoned with garlic and…
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Alcatra seasoned with sal grosso only
Alcatra is a top sirloin roast. It is the large sirloin next to picanha, with no fat cap (alcatra seasoned…
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Costela seasoned with sal grosso only
Beef plate ribs (costela) are long-bone short ribs. Ask a US butcher for plate short ribs or long beef ribs,…
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Fraldinha seasoned with sal grosso only
Sirloin flap (fraldinha) is also called flap meat or bavette. Ask a US butcher for sirloin flap or flap meat.
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Picanha seasoned with sal grosso only
Top sirloin cap (picanha) is also sold as coulotte or rump cap. Ask the butcher for top sirloin cap, and…
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Galeto in salt brine, then sage and wine
Galeto in salt brine, then sage and wine. Two steps: 12 to 24 hours in salt water, then a second…
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Galeto on the spit, brushed with butter
Galeto on the spit, seasoned with garlic, sage, and marjoram, brushed with melted butter.
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Galeto with garlic and lime
Galeto with garlic and lime, overnight. This is the common Brazilian home chicken seasoning, not the original Caxias sage paste.
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Galeto overnight in beer
Galeto overnight in beer. Di Paolo and other Serra houses layer the bird with herbs, oil, and beer for at…
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Galeto overnight in white wine and sage
Galeto overnight in white wine and sage. The simplest Serra soak: dry white wine, sage, onion, and salt, left in…
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Galeto with the original sage paste
Galeto with the original sage paste. This is the Caxias do Sul day-before rub from the Peccini kitchen: sage, garlic,…
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Cartola (plantain, cheese, and cinnamon)
Cartola is a Pernambuco dessert: fried banana, melted queijo coalho or queijo de manteiga, and a thick dust of sugar…
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Sagu de vinho (grape tapioca pearls)
Sagu de vinho is a Serra Gaúcha dessert: small cassava pearls cooked in red wine with sugar, clove, and cinnamon.
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Pudim de leite (Brazilian condensed-milk flan)
Pudim de leite condensado is the dessert that follows a Sunday churrasco: a cold caramel custard made from condensed milk,…
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Desserts after a Brazilian churrasco
A Brazilian churrasco is not followed by cobbler or banana pudding. The sweets that actually show up are a short…
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Vegetables at a Brazilian churrasco
Brazilian churrasco is not a grilled-vegetable meal. The vegetables that belong on the table are there to cut fat and…
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Fried or steamed plantain (banana-da-terra)
Banana-da-terra is the Brazilian plantain. It is starchy, cooked, and served as a side with grilled meat, especially in the…
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Northeastern rice and black-eyed peas (baião de dois)
Baião de dois is a Ceará dish that spread across the Northeast: rice cooked in the broth of feijão-de-corda, finished…
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Homemade juices for a Brazilian barbecue
Homemade juice is what goes out at a churrasco. These two sucos sit in pitchers next to water and guaraná…
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Brazilian lime cachaça cocktail (caipirinha)
Caipirinha is lime, sugar, ice, and Brazilian sugarcane spirit (cachaça). Buy cachaça prata (silver) at a liquor store if you…
