12/6/2013

In the past 10 years, Brazilian food has transformed its reputation from simple fare to haute cuisine thanks to talented and persistent native chefs, writes Lourdes Garcia-Navarro. Restaurants featuring regional specialties using local ingredients such as D.O.M.'s famous Amazonian dishes are popping up throughout the country, and some chains, including Coco Bambu, are taking aim at international markets.

Related Summaries