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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

Fraldinha is a loose-grained, deeply flavored cut that churrasco lovers often prize even more than picanha. A quick bath in lime, garlic and oregano gives

Picanha is the king of the Brazilian churrasco: the triangle-shaped top sirloin cap with its thick blanket of fat left on. Gaúcho cooks season it with noth

Vaca atolada, or stuck cow, is a rustic beef rib stew from the countryside of Minas Gerais. Beef ribs are braised until they fall from the bone, and the ve