Culinary Director of Brazilian Steakhouse Texas de Brazil, Evandro Caregnato, presents feijoada, the national dish of Brazil. Brought to South America by the Portuguese, Feijoada is a flavorful stew of beans, beef and pork. In Brazil,. . . READ FULL STORY

INGREDIENTS: Salt 2    boneless skinless chicken breast halves ¾    cup flour 1    tbsp. chile powder 2    eggs, beaten with 1 tbsp. water 1    cup plain breadcrumbs Vegetable oil, for frying and brushing 4    cemita. . . READ FULL STORY

INGREDIENTS Salt 1 lb. Yukon Gold potatoes, peeled and diced small 5 oz. fresh Mexican chorizo, casings removed 1 can (15 oz.) pinto beans with liquid 1 tbsp. vegetable oil, plus more for brushing 4 telera or bolillo. . . READ FULL STORY

INGREDIENTS: 1/2 cup salted butter, softened 3 chipotle chiles in adobo sauce, finely minced 1/4 teaspoon ground cumin 6 ears corn PREPARATION: In a bowl, blend butter, chiles, and cumin. Transfer butter blend to a sheet of. . . READ FULL STORY

INGREDIENTS: 5 1/2 cups water 2 lb. pork cut into 1/2-inch pieces 1 lb. beef cut into 1/2-inch pieces 2 tbsp. salt 3 tbsp. cumin 1 tbsp. ground black pepper 6 garlic cloves, minced 5 ancho chiles, seeded, stemmed, and minced 1 tsp.. . . READ FULL STORY