Brazilian Lunch
Almoço is the day’s big meal — rice, beans, a protein, farofa, salad, the prato feito at the corner restaurant. Beatriz Salgado: how three roots became one cuisine.
Featured brazilian lunch recipes
- How three roots became one cuisine — Beatriz Salgado · Rio de Janeiro, Brazil · Beatriz: indigenous, Portuguese, African. The synthesis is the food.
- Arroz e feijão, the foundation — Iris · São Paulo, Brazil · White rice, simmered black beans. Half of every plate.
- Moqueca baiana, dendê — Vanda dos Santos · Salvador, Brazil · Vanda: fish, coconut milk, dendê oil, peppers, cilantro. The Bahian stew.
- Frango à passarinho — Iris · São Paulo, Brazil · Marinated chicken pieces, hot oil, garlic at the end, the boteco lunch.
- Galinha à cabidela — Iris · Pernambuco, Brazil · Chicken in its own blood, vinegar, the Portuguese-Pernambuco classic.
- Salpicão, chicken-mayo salad — Iris · São Paulo, Brazil · Shredded chicken, carrot, raisin, apple, mayo. Holiday lunch staple.
- Vatapá, Bahian shrimp paste — Vanda dos Santos · Salvador, Brazil · Vanda: bread, shrimp, peanut, dendê, coconut milk. African-Brazilian.
- Sopa paraguaia, corn cake — Iris · Mato Grosso do Sul, Brazil · Despite the name, a savory corn cake — onion, cheese, milk. Bake forty minutes.
- Carioca bowl, beach lunch — Beatriz Salgado · Rio de Janeiro, Brazil · Beatriz: rice, black beans, grilled fish, manioc flour, vinaigrette. Eaten on the sand.
Cook Brazilian — other meals
Brazilian across the edition
- Brazilian cuisine hub — all six lanes
- Cook Brazilian
- Bake Brazilian
- Drink Brazilian
- Preserve Brazilian
- Decorate Brazilian
- Grow Brazilian