An Epic, Completely Comprehensive Guide to Regional Brazilian Cuisine
Bombom de Cupuaçu, anyone?
photos clockwise from right: A selection of traditional feijoada meat; collard greens, farofa, feijão, and assorted meats; pão de queijo; acarajé.
photo credits: Sara Bonisteel (3); João Canziani (acarajé).
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And this is one of the biggest reason while I LOOOOOVE being Brazilian
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Well this was a terrifically unfair thing to post right before I was about to get out my peanut butter sandwich for...
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antojo *-*
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Happy Hispanic Heritage Month!
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This. looks. heavenly.
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