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Brazilian street pastry (pastel de feira)
Pastel de feira — thin blistered Brazilian fair pastry with beef, cheese, or palm heart. Homemade dough or wonton wrappers.
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Brazilian tomato onion sauce (vinagrete)
Vinagrete is the Brazilian tomato onion sauce served with churrasco: tomato, onion, pepper, oil, vinegar, and salt.
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Toasted cassava flour (farofa)
Farofa is toasted cassava flour. How to make it in a skillet for a Brazilian churrasco.
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Authentic Brazilian feijoada (black bean stew)
How to make authentic Brazilian feijoada (black bean stew) at home with salted and smoked pork.
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Homemade Brazilian French rolls (pão francês)
Everyday Brazilian bakery rolls. How to make pão francês at home, and what to buy in the US.
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Homemade grilling cheese (queijo coalho)
Make queijo coalho at home for the grate. Halloumi is the US stand-in. The grill method stays on the coalho…
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Homemade Minas cheese (queijo minas frescal)
Fresh Minas cheese for Romeu e Julieta. Farmer cheese or queso fresco is the US stand-in. Not a grilling cheese.
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Homemade requeijão (Brazilian cream cheese)
Spoonable homemade requeijão for pão de alho. A Brazilian-shop tub is the usual buy. US cream cheese is the fallback,…
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Manteiga de garrafa (bottled Brazilian butter)
Nordeste bottled butter for carne de sol, macaxeira, and cuscuz. How to buy it and how to make it.
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Bitter chicory salad with bacon (radicci ao bacon)
Serra Gaúcha bitter greens with crisp bacon and red wine vinegar. The salad that sits with galeto.
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Farofa with plantain (farofa de banana-da-terra)
Nordeste farofa: toasted cassava flour with fried plantain and manteiga de garrafa. Not the usual butter-and-bacon farofa.
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Grilled polenta (polenta grelhada)
Firm southern polenta, chilled, sliced, and browned over embers. The galeto starch on the fire.
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Tropeiro beans (feijão tropeiro)
A Minas Gerais pot of beans, cassava flour, sausage, bacon, and egg. Dry and mixed, on the churrasco table.
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Potato salad (maionese de batata)
Brazilian maionese is a potato salad, not the jar. Cold diced potato and carrot in mayonnaise, on the backyard table…
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Cuscuz with sun-dried beef (cuscuz com carne de sol)
Cuscuz in Brazil is not the same as couscous in the United States. This is the Northeast barbecue plate: steamed…
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Grilled pineapple (abacaxi com canela)
Pineapple goes on the churrasco fire after the beef. In Brazil this is abacaxi com canela: ripe fruit, cinnamon, and…
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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.
