Chef Juliana
Caldeirada de Filhote
Whole fish in a pot looks like a test. It isn't. Build the refogado, layer the filhote, let tucupi do its work, and the Círio table starts making sense.
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Chef Juliana
Arroz de Pato com Tucupi
You learned duck rice one way, and Belém teaches it another: rice cooked in the bird's own tucupi caldo, jambu at the end, and no powder invited to the party.
Chef Juliana
Caruru Paraense
You think Pará caruru is too big for your stove. It isn't. Okra, dried shrimp, dendê, and cassava flour become a thick festive stew when a gente builds the base properly.
Chef Juliana
Galinha no Tucupi
You don't need duck money to put tucupi on the table. Chicken, real tucupi, jambu, and a patient simmer give you the Círio feeling at home.
Chef Juliana
Maniçoba
You think "isso não é pra mim" because seven days sounds like a secret. It isn't. Safe maniva, a real refogado, and patience turn the Círio pot into something you can learn.
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