Canja. Broth, rice, chicken. A simple dish, but with historical seasonings, one of the few soups that Brazil has maintained on its menu, consumed avidly by rich and poor alike throughout the last two centuries, despite all the tropical heat.

In that valley, life was made of the ups and downs of ox carts bordering the river.  The history of the street is inseparable from the Carioca River—the city's main source of fresh water until the end of the Empire—since the street's design was sculpted by the trails and paths that bordered its...

In that same region, in Itaipava, the Faraona restaurant structured its concept around the cultivation of vegetables and legumes, the raising of goats and piglets, and the use of guinea fowl—or "faraonas," as they are called in Italian—a bird traditionally raised in the mountains. The concise menu i

The arrival of the Portuguese Court in Brazil brought a custom to the table: eating game birds. In Rio de Janeiro, between the late 19th and early 20th centuries, tinamous, small-billed tinamous, and also turkeys, were on the finest menus, especially in Laranjeiras, then an elegant summer retreat.

“The ladies would pass by my grocery store in the Market, giving me angry looks, because I demeaned the white color.”  The restaurant that was the first hot spot of Copacabana, opened in 1902, it was right in front of where today is the Z-13 fishing colony, on the corner of the current Francisco Ot

The trend of picnic banquets in the Botanical Garden was no joke: The menu of the Chinese commission (1885) included cold cuts, preserves, butter and sardines, omelette with truffles, fish with lobster, stuffed shrimp, filet with mushrooms, curry rice, lobster mayonnaise, Brazilian turkey, York...