Feijoada

The Cariocas, natives of Rio, prepare feijoada with black beans, onion, and garlic. The Paulistas, on the other hand, make this dish with brown beans and the addition of orange juice, parsley, scallions, and cachaça. Both are equally good, but the classic black bean version that follows is what most Brazilians expect.

Preparation is best begun three days ahead, beginning with shopping, though it can be done in two. The cuts of meat and odd parts of the pig can be purchased from a go