Start with a Caipirinha,
followed by side dishes of Farofa and Couve a Mineira,
and the main course, cachaça.
Then serve dessert, Pudim de Milho.

All recipes by Valmor Neto, owner of Bahia Cabana and intructor at the California Culinary Academy in San Francisco.

Send comments to Cocktail.

Wired News | Wired Magazine | HotWired | Webmonkey
RGB Gallery | Animation Express | Webmonkey Guides | Suck.com

Work at Wired Digital | Advertise with us | About Wired Digital | Our Privacy Policy