2026

In Brazil, Sunday lunch often starts with a golden roast chicken picked up from the rotisserie at the corner bakery. This home version marinates a whole ch

Frango com quiabo is pure Minas Gerais comfort: chicken braised until tender in a garlicky tomato sauce with seared okra. Mineiro cooks sear the okra first

Galinhada is the one-pot chicken and rice of Goiás, glowing yellow from açafrão-da-terra (turmeric) and finished with a fistful of fresh herbs. It is what

Carne louca, crazy meat, is tender shredded beef tossed with peppers, onions, olives and a tangy vinegar dressing. It is the star of São Paulo birthday par

Escondidinho means little hidden one: savory shredded carne seca hidden under a creamy mash and a golden blanket of melted cheese. In the Northeast the mas

Picadinho is Rio de Janeiro’s homey beef stew: small cubes of beef simmered in a rich tomato and onion sauce until spoon-tender. Cariocas love it for lunch

Carne de sol is the lightly salted, air-dried beef of Brazil’s Northeast, seared and drenched in manteiga de garrafa, a golden clarified butter. It is serv

Bife à cavalo, steak on horseback, is a pan-fried steak topped with a sunny fried egg that rides on top like a jockey. It is classic diner food all over Br

Espetinhos are the small grilled skewers sold from sidewalk grills, beach stands and football stadium gates all across Brazil. Cubes of alcatra, the Brazil

In the far south of Brazil, costela fogo de chão is a whole slab of beef ribs cooked for hours beside an open fire until the meat falls off the bone. This