- Hey everybody, we're in Brixton,
which is a neighborhood in South London.
We are gonna try some Brazilian food,
which is actually a cuisine we've never had
on Dining on a Dime.
So, expect dishes like Feijoada,
grilled meats of course
and a special cocktail called a Caipirinha,
which is made from a rum-like fermented sugarcane alcohol.
We're headed to Carioca right now.
I'm super excited to try the food.
- Hello, how are you?
- (laughs) Hello, how are you?
- Good, thank you.
- What's your name?
- Clara, and you?
- My name is Lucas.
- Lucas, oh I love this name.
- I would like to try this--
- Caipirinha.
- Yeah?
- Because that is made with the alcohol
from the sugar cane, what is that called?
- Cachaça.
- It's a Brazilian rum.
- So I would like to try the Brazilian barbecue.
- Perfect.
- And I would also like to try the Feijoada.
- Perfect.
- This isn't going to go well with the barbecue,
but I would like to try the Açaí.
And I think that will be enough food for me.
- Ya, it's enough.
(uplifting salsa music)
- [Lucas] What are we gonna make?
- [Maurilio] Caipirinha,
Brazil's national cocktail.
- How do you say one, two, three, four in Portuguese?
- Um, dois, três, quatro.
Um.
- Um.
- Dois.
- Três.
- [Lucas] Quatro.
- [Maurilio] Yes, Quatro.
- [Lucas] Okay.
- Quite like this to make the Caipirinha.
- Yeah that's a very nice tool.
- Yeah.
- We have this one as well.
- And it looks like very- it looks uh...
- This has a very rude name in Portuguese by the way.
- What is it?
- C*ck.
- No.
- (laughs) Yes.
- Expecto Patronum!
- Ah, yeah. (laughs)
- [Lucas] How do you totally avoid the ride?
You can't really totally avoid it, you know?
- Of course you can.
(laughs)
(uplifting salsa music)
- Saúde!
Okay, thank you this is wonderful.
(uplifting music)
- Carioca, incidentally, is just a word that means
anything that has anything to do with Rio de Janeiro.
We have the national dish, feijoada.
We have various meats on skewers, cassava fries,
we have some empanadas and we have of course,
the dish that we will perhaps start with today.
The Açaí Bowl!
I know you've all been excited.
About this, wondering when is Lucas Peterson
gonna start, gonna hop on the açaí train.
The answer is today.
So we're gonna try it.
It has some bananas.
I think it has some granola and some yogurt.
It's like a delicious berry smoothie.
Like, a little bit, like some sort of dark wine notes.
Maybe little like a little woody.
But, it's good, it's delicious.
(lightly hits table) Okay açaí you've been great.
We have this platter of beautiful looking meat.
We have beef, chicken,
we have some chicken wings, we have cassava fries.
This little guy is interesting.
This is the coxinha.
What this is, is essentially just a chicken croquette.
Made from shredded chicken.
Tender, white shredded chicken meat.
It's got a nice, crispy brown coating on the outside.
This is great, shredded chicken croquette.
Also, in the croquette corner we have the beef croquette.
And I'll open this guy up for ya too.
This looks like it has cheese in it.
I wasn't expecting that!
This is more just straight up, like beef and onions
and maybe a little bit of garlic.
Let's get on with the skewers.
This is the beef.
The classic beef rump cap.
Which I believe is called Picanha.
Which is sort of the most prized cut in Brazilian cuisine.
This is gonna be a nice, tender piece of meat right here.
It's hard to taste much else but just the beef,
onion, salt, pepper.
Brazilian food, they love their grilled meats.
And it's not hard to see why.
Simple, relatively easy to prepare, easy to share.
And then chicken wings.
These are good as hell.
Very tender, greasier meat than what you'll find
in a chicken breast.
Folks, when you eat a chicken wing,
you gotta leave it like this.
But last but not least, the Feijoada.
The Feijoada is the national dish of Brazil.
A treasured dish, black beans, chorizo pork, beef.
Various spices, bay leaf is a spice you will definitely
find in this dish.
We have some long grain rice.
What looks like some greens and then we have the Farofa.
Which is cassava flour that has been flavored.
Typically with meat, I think pork in this case.
So let's tuck into this very good looking dish.
Everything has sort of like
taken on that color of the beans.
There are very good, big meaty tender chunk of pork.
You know the grains of rice sort of soak up
the juice from the beans.
In this case, very like porky, beefy,
savory, fatty black beans.
Something that you all can do at home.
I have a lot of cousins but they're all younger.
And so I was frequently the babysitter.
And having to take care of these kids.
And so every now and then,
I'd have to be like the funny cousin.
I really hope you enjoyed this episode of Dining on a Dime.
From Carioca restaurant in Brixton in London, England.
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