A picanha steak accompanied by a zesty sauce made from tomatoes, onions, and vinegar. This dish really shows the flavors of Brazilian barbecue!
Marinated chicken thighs, blackened on the bone. Excellet choice for barbecue lovers!
Loin stuffed with plum and apple and served with mash or rice.
Fresh market fish cooked in banana leaves
Marinated and barbequed vegetables.
Classic beach-style prawn skewers, grilled to perfection
Vegetable rice with a mix of colorful, roasted vegetables.
Cassava fries, crispy on the outside, soft on the inside.
A casserole of cassava flour, pancetta, onion, chorizo and couve (Brazilian collard greens) – Rog’s favourite!
A simple and refreshing mango salad with ripe tomatoes.
Avocado, rocket and walnut salad.
Chicken salad with salsa, certainly one of our favorites!
Canjica is a Brazilian pudding-like dessert that is typically served during Brazilian winter festivals in June. You can use either dried hominy or the original product “Canjica de milho”
Central America manjar de cocô is a pudding or custard made with milk, coconut milk, cornstarch (to thicken), sugar, and often other ingredients such as vanilla and cinammon.
Beijinho de cocô is a typical Brazilian birthday party candy prepared with condensed milk, grated desiccated coconut, rolled over caster sugar or grated coconut and frequently topped with a clove.
Olho-De-Sogra, translated as Mother’s in Law Eye, is a delicious sweet with the right balance of coconut, sweetened condensed milk and sugar rolled plum.
