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Feijão tropeiro is the hearty trail food of the tropeiros, the mule drivers who carried goods through Minas Gerais and down to the coast. Beans are tossed

Porco à pururuca is pork with skin so crisp it shatters, a showpiece of festive meals in Minas Gerais and the interior of São Paulo. The secret is drying t

Costelinha de porco, little pork ribs, are a favorite of Brazilian botecos and weekend lunches. Marinated in lime, garlic and paprika and roasted until sti

Pernil assado is the slow-roasted pork leg that feeds Brazilian families at Christmas and stars in São Paulo’s famous pork sandwiches. A garlicky marinade

Lombo assado is the juicy roast pork loin that graces Brazilian tables at Christmas and New Year’s. It is marinated overnight in vinha d’alhos, a Portugues

Feijoada is Brazil’s grand Saturday feast: a dark, smoky pot of black beans slow-cooked with salted beef, ribs, sausage and bacon. This keto version uses b

Xinxim de galinha is a bold, golden chicken stew from Bahia, rich with red palm oil, ground peanuts and cashews, dried shrimp, ginger and coconut milk. It

Strogonoff de frango may have Russian roots, but Brazilians have made it their own: tender chicken in a creamy, pink sauce of tomato, mustard and cream. It

Pudim de leite is Brazil’s beloved caramel flan, dense and creamy, baked in a ring mold and turned out under a pool of caramel sauce. It is the star of Sun

Quindim is a small, shining yellow custard with a chewy coconut base, made from egg yolks, sugar, coconut and butter. It comes from northeastern Brazil and