Ingredients

• 1 whole picanha (rump cap), 2–2.5 lb, fat cap intact and scored in a crosshatch
• 2–3 tbsp coarse sea salt (the only seasoning needed)
• Churrasco skewers (traditional C-shaped metal skewers)
• Fresh chimichurri and farofa to serve

Instructions

1. Cut picanha across the grain into thick steaks (about 1.5 inches). Skewer each piece in a U-shape so both ends point upward. Press coarse salt generously onto all sides. Rest at room temperature 30 minutes while grill reaches maximum heat.
2. Grill fat-side down over roaring coals first, 4–5 minutes until fat renders and chars. Flip; grill meat side 4 minutes. Continue turning every 2–3 minutes for 15–20 minutes total until outside is charred and inside reads 130°F (54°C) for medium-rare.
3. Rest 5 minutes. Slice thin against the grain. Serve on a board with chimichurri, Brazilian farofa (toasted cassava flour), and white rice.

Ingredients

• 1.5 lb (680g) firm white fish (cod, halibut, or snapper), cut into large chunks
• Juice of 2 limes; 1 tsp salt; 2 garlic cloves (minced) — for marinade
• 1 can (400ml) full-fat coconut milk
• 2 ripe tomatoes, sliced; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 onion, sliced
• 2 tbsp red palm oil (dendê) — not a seed oil, a fruit oil; 1 tbsp coconut oil
• Large bunch fresh cilantro; salt to taste

Instructions

1. Marinate fish in lime juice, salt, and garlic for 20 minutes. Heat coconut oil in a wide clay pot or Dutch oven. Layer onion slices on the bottom. Place fish on top. Layer tomatoes and peppers over the fish.
2. Pour coconut milk over everything. Do not stir. Bring to a gentle simmer; cover and cook 15–18 minutes until fish is just cooked through and vegetables are tender.
3. Drizzle dendê oil over the top. Add generous cilantro. Taste for salt. Do not stir — serve directly from the pot at the table. Accompany with white rice and pirão (cassava porridge).

Ingredients

• 1 lb (450g) dried black beans, soaked overnight
• 1 lb smoked pork ribs; 1/2 lb thick-cut smoked bacon; 1/2 lb chorizo or linguiça (smoked sausage)
• 1 large onion, diced; 6 garlic cloves, minced
• 2 bay leaves; 1 tsp cumin; salt and black pepper
• To serve: white rice, farofa, sautéed kale, orange slices, hot sauce

Instructions

1. In a large Dutch oven, cook bacon until fat renders. Add sausage; brown on all sides. Remove meats; set aside. Cook onion in drippings 8 minutes. Add garlic; cook 2 minutes. Add cumin; stir 1 minute. Add all meats, drained beans, bay leaves, and enough water to cover by 2 inches.
2. Bring to a boil; skim foam. Reduce to a steady low simmer. Cook uncovered 2.5 to 3 hours, stirring occasionally, until beans are completely tender and the broth has thickened to a deep, dark, glossy stew.
3. Remove bay leaves. Scoop 1 cup beans; mash and stir back in to thicken further. Season generously with salt. Serve the full spread: feijoada, white rice, farofa, braised kale, and fresh orange slices to cut the richness.

Ingredients

• 6 medium Yukon Gold potatoes, peeled and cubed
• 1 large onion, diced; 4 garlic cloves, minced
• 6 cups chicken or vegetable broth
• 2 tbsp extra-virgin olive oil
• 1/2 lb (225g) smoked chouriço or chorizo, sliced into rounds
• 4 cups collard greens or kale, stems removed, sliced razor-thin
• Salt and white pepper to taste

Instructions

1. Heat olive oil in a large pot over medium. Cook onion until soft, 8 minutes. Add garlic; cook 2 minutes. Add potatoes and broth; bring to a boil. Simmer 20 minutes until potatoes are completely tender.
2. Meanwhile, pan-fry chouriço slices in a dry skillet until both sides are golden and slightly crispy. Drain on paper towels; set aside. Using an immersion blender, purée the potato soup completely until silky smooth. Season with salt and white pepper.
3. Bring soup back to a simmer. Add thinly sliced greens; cook 3–4 minutes until just tender and bright green (do not overcook). Ladle into bowls; top with chouriço rounds and a drizzle of olive oil. Serve with crusty bread.

Ingredients

• 2 cups (240g) tapioca starch (polvilho azedo or doce)
• 1 tsp salt
• 1/2 cup whole milk
• 1/4 cup water
• 1/4 cup (55g) unsalted butter
• 2 large eggs
• 1 1/2 cups (150g) aged parmesan or sharp cheddar, finely grated

Instructions

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment. Place tapioca starch and salt in a large bowl. Heat milk, water, and butter together until butter melts and mixture just begins to boil. Pour over starch immediately; stir vigorously until combined into a shaggy dough. Cool 10 minutes.
2. Beat eggs into the cooled dough one at a time until fully incorporated — the dough will be sticky and stretchy. Mix in the grated cheese thoroughly. The dough should pull away from the sides of the bowl.
3. With wet or oiled hands, roll into golf-ball-sized rounds and place on baking sheets 1 inch apart. Bake 20–22 minutes until puffed and golden. They will look hollow inside — that's correct! Serve warm immediately.

Ingredients

• 1 can (14 oz / 397g) sweetened condensed milk
• 3 tbsp high-quality unsweetened cocoa powder
• 1 tbsp unsalted butter, plus more for greasing hands
• Pinch of salt
• 1/2 cup (60g) chocolate sprinkles (jimmies) for rolling

Instructions

1. Combine condensed milk, cocoa, butter, and salt in a heavy-bottomed saucepan over medium-low heat. Stir constantly with a wooden spoon or spatula, scraping the bottom and sides.
2. Cook 10–12 minutes, stirring non-stop, until the mixture thickens and pulls away cleanly from the sides and bottom of the pan. You should be able to drag the spoon across the bottom and see it for 2–3 seconds before it fills back.
3. Pour into a buttered dish. Cool completely at room temperature, then refrigerate 1 hour until firm. With buttered hands, scoop 1 tablespoon portions and roll into smooth balls. Roll each in chocolate sprinkles. Place in mini paper cups. Store refrigerated up to 5 days.