Brazilian food is simultaneously a churrascaria (the bottomless meat feast on skewers brought to the table by circulating gauchos), a feijoada (the slow-cooked black bean and pork stew that is the national dish, eaten Saturday at lunch with caipirinha), and a boteco (the neighbourhood bar where pão de queijo, coxinha, and cold beer at 10am are perfectly normal). Feijoada — beans cooked for hours with smoked pork ribs, ear, foot, and cured sausage, served with rice, collard greens, farofa (toasted cassava flour), and orange slices to cut the richness — originated in the enslaved community's cooking and is now consumed across all social lines every weekend. Açaí from the Amazon, the dark purple berry eaten as a thick sorbet with granola, banana, and honey, is both a health food and a Brazilian cultural export. Caipirinha — cachaça (sugarcane spirit), lime, and sugar — is among the world's most perfectly balanced cocktails. No rush.