Meritíssimo · Our dishes
Explore the ingredients and traditions behind twelve Brazilian dishes and sweets. Each story connects them to our kitchen; check the menu for availability.
BAKERY
Cassava starch, cured cheese, no wheat at all — the Minas Gerais bread we bake from 7 am.
SALGADOS
Shredded chicken in a crisp pastry. Meet the snack and learn why its origin story is debated.
SATURDAY
Beans, meat and classic sides: explore its history and the tradition of serving it on Saturdays.
MINAS GERAIS
Beans, cassava flour and pork in one pan — the road food of Brazil’s mule drivers.
The sandwich of Brazilian truck stops — and why linguiça is not pepperoni.
SUNDAY PLATE
Chicken, okra and angu — where okra came from, and how to cook it without slime.
Fried dough and cinnamon sugar — what Brazilian families make when it rains.
CORN
Corn cooked inside its own husk, a Tupi word, and a June festival table.
Photo: brigadeiro cake
PARTIES
Condensed milk, cocoa, sprinkles — named after a candidate who lost the election.
BAKERY SWEETS
Two cookies, one filling: discover how this bakery sweet is made and enjoyed.
SUNDAY
Condensed milk custard under dark caramel — and the national argument about the holes.
FEIRA
Thin blistered dough, fried to order — the street-market snack and the immigrant story behind it.
Want to try one? Check the menu for available dishes and prices before ordering.
See the menu Order pickupSince October 11, 1994
Argemiro left the truck behind to be near his children. Salomé cooked the first plate — two reais and fifty cents. Since 1994, the same family serves the same food, now in Fitchburg too.
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