In this class, students will explore the vibrant and diverse flavors of Brazilian home cooking, with a special focus on dishes perfect for brunch and dinner. From rich regional traditions to coastal influences, you’ll discover the essential ingredients, techniques, and cultural stories that define Brazil’s beloved cuisine.
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Caipirinha: Brazil’s classic cocktail made with cachaça, fresh lime, sugar, and ice, perfectly balanced for a sweet-tart refreshment.
Mandioca Frita: A delicious, crispy, golden-brown fried root vegetable appetizer. Filled with coalho cheese, thyme and black pepper.
Moquecas with Shrimp and Cod Fish: A vibrant and flavorful Brazilian seafood stew, typically made with fish, seafood, or a combination of both, simmered in a rich broth of coconut milk, tomatoes, onions, garlic, and other spices. It’s often served over rice and is a popular dish in coastal regions of Brazil.
Angu: Made with Brazilian cornmeal, a touch of salt, garlic fried in olive oil, which adds a wonderful aromatic base.