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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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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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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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Macaxeira (yuca) boiled and fried
Macaxeira is what much of the Northeast calls cassava. In the South it is aipim or mandioca.
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Savory Northeastern rice with milk (arroz de leite)
Arroz de leite salgado is a northeastern Brazilian side, especially common in Ceará, Rio Grande do Norte, Paraíba, and Pernambuco.
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What to serve with young chicken (galeto)
Young chicken (galeto) is not served alone. Buy a Cornish hen or a small air-chilled bird.
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Grilled Brazilian cheese (queijo coalho)
Queijo coalho is the item that surprises people most at a churrasco. It is cheese, cooked directly over fire, that…
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Pão de alho (Brazilian garlic bread)
Pao de alho is the side that makes the most difference for the least work. It is garlic bread cooked…