One item in particular stood out though for offering a lesson in Brazilian culture. Feijoada is a hybrid of chili and stew. In Brazil and Portugal it is made using the meat trimmings and leftovers from the evening before, and it's prepared in advance with beef, pork, black beans and seasoning, then simmered for several hours over low heat and served for brunch or lunch with white rice.
Although the hearty dish may not be the most logical choice to start a hot summer day, but the bright flavors elicit an exception. The tender meat is spicy, but balanced by the beans. The ingredients meld in a thick, gravy-like sauce - the product of hours of slow cooking. Maybe it’s not mom’s chili or beef stew, but if mom was Peruvian, it would be.