Chef Juliana
Molho Campeiro
You don't need a bottled sauce to make churrasco taste alive. Cook tomato, onion, pepper and chili until they soften, blend them hot, and you get a sharp, honest spoonful for the whole pê-efe.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Juliana
Costela de Chão no Fogo de Chão
You think slow ribs are a restaurant trick. They aren't. Coarse salt, low coals, and time make beef ribs tender enough to pull apart with a spoon.
Chef Juliana
Coração de Frango no Espeto
You think chicken hearts are restaurant food or brave-person food. Wrong. Salt, garlic, lime, a hot espeto, and the discipline not to overcook them: that's the skewer everyone eats first.
Chef Juliana
Vazio na Brasa
You don't need a fancy cut to put good beef on the plate. Salt, patience, and proper brasa turn vazio into honest churrasco for rice, beans, couve, and dinner solved.
Chef Juliana
Linguiça Gaúcha na Brasa
You don't need a churrasco diploma. Medium coals, whole sausages, and patience give you linguiça that stays juicy, browns evenly, and lands right on the pê-efe beside rice, beans, and couve.
Chef Juliana
Farofa de Churrasco
You think farofa is just dry crumbs beside the meat. Wrong. Toast the cassava flour slowly in butter and onion, and it becomes the side that catches every good drop on the plate.
Chef Juliana
Maionese de Batata
You don't need a family secret. You need potatoes cooked until tender, onion softened by vinegar, and a homemade mayo that holds the salad together without turning it into paste.
Chef Juliana
Picanha no Sal Grosso
Everyone wants the picanha and nobody trusts themselves with it. Fat cap up, coarse salt, hot coals, and the discipline to leave space on the fire.
Chef Juliana
Vinagrete para Churrasco
You chop, season, wait, and taste. That's it. Tomato, onion, pepper, vinegar, and a little water turn into the sharp fresh spoonful every churrasco plate needs.
Chef Juliana
Pão de Alho
You don't need a packet to make the garlic bread everyone reaches for at churrasco. Real butter, crushed garlic, parsley, and patience at the grill solve this.
Chef Juliana
Panceta Pururuca no Espeto
You think the crackling belongs to someone braver than you. Wrong. Dry skin, steady heat, and patience make panceta pururuca a recipe, not a magic trick.
Chef Juliana
Fraldinha na Brasa
You don't need barbecue mystique. You need a hot grill, coarse salt, and the discipline to read the grain before you cut. Do that and fraldinha solves dinner.
Chef Juliana
Maminha na Brasa
You don't need a secret marinade. You need maminha, coarse salt, a hot grate, and the discipline to rest the meat before slicing it thin.
Chef Juliana
Costela de Cordeiro no Sal Grosso
You don't need churrasco blood in your veins. You need coarse salt, quiet coals, and the patience to let lamb ribs soften before they brown.
Chef Juliana
Queijo Coalho na Brasa
You think skewering cheese and holding it over fire is for the barbecue expert. It's not. Buy the right cheese, turn it with attention, and you've solved the snack before the rice is ready.
Chef Juliana
Mandioca Cozida com Manteiga
You don't need talent to cook mandioca. You need salted water, patience, and the sense to stop when the fork slides in cleanly.
Chef Juliana
Sobrecoxa de Frango na Brasa
You don't need grill courage. You need medium coals, chicken thighs with skin, and the patience to let the fat render before you start poking dinner to death.
Chef Juliana
Espeto de Legumes na Brasa
You don't need meat to earn a place on the churrasqueira. Cut the vegetables evenly, season with real garlic and lime, and let the coals turn them sweet, soft, and smoky.
Where cooking meets culture.
Culinary guides, cultural storytelling, and the editorial depth that makes cooking meaningful.
Discover Culinary Explorer