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Pão de queijo is a popular Brazilian snack made from tapioca flour and cheese, baked into small, chewy rolls.

Reheat pão de queijo in a preheated oven at 350°F (175°C) for 5-8 minutes or until warm.

Refrigerate leftover feijoada in a sealed container for up to 4 days or freeze for up to 2 months.

Farofa is toasted cassava flour mixed with seasonings and used as a side dish or topping for meats and stews.

Grill, pan-fry, or roast linguiça until cooked through and golden brown, typically 15–20 minutes.

Cook sweetened condensed milk, cocoa powder, butter, and a pinch of salt until thickened, then roll into balls and coat with chocolate sprinkles.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Simmer soaked black beans with garlic, onion, bay leaves, and seasonings until tender, or use a pressure cooker for faster results.

Store baked pão de queijo in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

Feijoada is a traditional Brazilian stew made with black beans and various cuts of pork and beef.

Sauté rice with garlic and onion in oil, add water and salt, bring to a boil, then simmer covered until the water is absorbed.

Keep farofa in an airtight container at room temperature for up to 1 week.

Store raw linguiça in the refrigerator for up to 2 days, or freeze it for up to 2 months.

Store Brigadeiro in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Refrigerate cooked black beans in an airtight container for up to 4 days, or freeze for longer storage.