Caipirinha and Kibe Appetizer with Chef Natalia Pereira - Courtesy of Narrative Food

Join Chef Natalia Pereira as she shows us the real street food of Brazil. Below is a list of ingredients.

Ingredients for Kibe: 

NOTE: Let the Bulgur Wheat rest in a bowl of water in the fridge for a night. 

• 1 cup bulgur wheat
• 1 1/2 cups water
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• 1 pound ground beef
• 1 pound ground lamb
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/2 cup mint leaves (packed)
• 1 quart vegetable oil (for frying; or more as needed)

Tools Needed:

• Bowl 
• Pot
• Pan 
• Strainer
• Frying pan

Ingredients for Caipirinha: 

• Cachaca 
• Lime 
• Ice
• Sugar
• Fresh Lemongrass (or dry)
• 2 Tangerines or 2 Blood Oranges 
• A fruit or a berry of yuor choice  

Tools: 

Stirring Rod

About Chef Natalia Pereira

"NATALIA Pereira, the chef and co-owner of downtown L.A.'s WoodSpoon restaurant, says her mother taught her everything she knows about the rich, whimsical food of Brazil. Raised on a family farm in the town of Betim, Pereira remembers her mother cooking for everyone, including the priest and Pereira’s school friends. “Every morning when I woke up, my mom was by the wood stove, and also every night when I went to sleep,” she recalls."

A petite, fashionable woman with smooth coffee-colored skin, a broad smile and warm, brown eyes, Pereira talks about food with the same careful attention to detail with which she cooks. “Food is a very provocative thing; you can learn a lot from it,” she says over a large cup of cafe com leite made on the kitchen stove with thick, twice-boiled milk and dark, aromatic coffee -- just like the kind found at Rio’s “dirty foot” bars.

It’s WoodSpoon’s trademark: combining an authenticity of flavor and vibe to make a truly holistic dining experience. “Brazil is a poor country, a simple country, but there is a beauty there that is fresh and real,” Pereira says. Her restaurant reflects that simplicity with smooth, blond-wood tables, picture windows populated by sunflower stalks leaning playfully out of milk bottles, and a warm, open kitchen. There, Pereira works to translate the sensuality of Brazil into the delicate flavors on the plates of food she serves.

- Los Angeles Times by Jessica Gelt

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