Alibi V.21 No.24 • June 14-20, 2012 
The cabana bowl: a pile of rice and beans on a thin, tostada-like shell of deep-fried   pastel   dough. A skewer of churrasco tops it off.

Dish Jockey

Waxing Brazilian

Jamon’s Frybread Cabana

The rise of the churrasco craze has given people a narrow, if somewhat authentic, view of Brazilian food. There are, indeed, a lot of churrascarias in Brazil—though in my five trips there I’ve yet to see a red-and-green block that you position according to how hungry you are. You can eat all the grilled chicken hearts you want, but until you’ve had rice and beans made by a Brazilian, you haven’t truly sampled the cuisine.

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You So Saucy

The Five Mother Sauces Class

Learn to make all five mother sauces as well as how to extend them into other sauces. Walk out of this class with up to 30 recipes.
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