Rio De Janeiro
3h 30m
Rio de Janeiro: 9-Recipe Boozy Brazilian Cooking Class
Take advantage of your time in Rio with a hands-on Brazilian cooking class and make traditional dishes and Caipirinhas. Choose between 2 menu options...
from$86Check dates
History
Feijoada, a stew of black beans simmered with pork cuts, is Brazil's national dish, but Sao Paulo turned it into a weekly ritual on Wednesdays and Saturdays. Local write-ups trace the fixed days to a Portuguese habit of pairing set dishes to set days of the week; Saturday's heavy plate also suits a day off, with time for a long lunch and the rest a rich stew calls for. Restaurants across the city built their schedules around it, serving the stew with rice, collard greens, orange slices and toasted farofa. Tordesilhas, chef Mara Salles' Jardins restaurant since 1990, keeps a Saturday-only feijoada on a menu otherwise built from regional Brazilian recipes.
Book a food experience
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Sao Paulo
Private tour · 5 hours
São Paulo 5h Private City Tour With Fruit Tasting
Get an insight of the city of São Paulo and its history along with the view of historic buildings, visit art galeries, the main park, monuments,...
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Make it at home
Ingredients
- 500g dried black beans, soaked overnight
- 300g carne seca or beef brisket, cubed
- 200g smoked pork ribs
- 200g linguica (smoked pork sausage), sliced
- 150g bacon, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- Salt and pepper, to taste
- Cooked white rice, to serve
- Couve (collard greens), thinly sliced and sauteed, to serve
- Orange slices and farofa, to serve
Method
- Drain the soaked beans and place in a large pot with the bay leaves and enough fresh water to cover generously.
- Add the carne seca and pork ribs, bring to a boil, then simmer 1.5 hours, topping up water as needed.
- In a separate pan, brown the bacon, then add onion and garlic and soften. Add the linguica and brown briefly.
- Stir the bacon, onion, garlic and linguica into the bean pot and continue simmering 1 hour, until the beans break down into a thick, dark stew.
- Season with salt and pepper only near the end, once the smoked meats have released their salt.
- Serve with white rice, sauteed couve, orange slices and farofa on the side.
Tip from the editors. Undersalt while the smoked meats cook; they release plenty of salt into the pot on their own.
Where to eat feijoada
Feijoada in São Paulo
Tordesilhas ★ 4.4
Tordesilhas has run in Jardins since 1990 under chef Mara Salles, plating regional Brazilian dishes with feijoada served on Saturdays in Sao Paulo.
OrderBolinho de pirarucu or the shrimp bobo
TipThe full feijoada only runs on Saturdays; other days stick to the wider regional Brazilian menu.
Bar Brahma ★ 4.0
Bar Brahma has run since 1948 on the corner of Ipiranga and Sao Joao in downtown Sao Paulo, pouring draft chope under nightly live samba and MPB.
DrinkDraft Brahma chope
FoodFeijoada and Brazilian boteco plates
TipAn artistic cover charge applies once the band starts: it varies by performer, so ask at the door.
More cities are in research. Want feijoada covered somewhere specific? Tell us where you want to eat.