Jiquitaia

A hearty and aromatic rice dish showcasing indigenous Brazilian flavors. Chicken slow-cooked with pequi fruit, fresh ora-pro-nóbis leaves, and flavorful spices.

Slow-braised pork ribs in a cachaça reduction, exceptionally tender and flavorful. Accompanied by a traditional Brazilian bean purée (tutu de feijão) and collard greens.

A vibrant, plant-based take on the classic moqueca using cashew fruit and heart of palm, slow-cooked in a rich coconut milk and dendê oil broth. Served with farofa and white rice.

A modern reinterpretation of the traditional Northeastern dish. Creamy green-bean rice, intensely flavored sun-dried beef, and a crispy cheese tuile.

A deconstructed acarajé, featuring a crispy black-eyed pea fritter base, topped with creamy vatapá, spicy vinaigrette, and sautéed dried shrimp.