I created BrazilEats to share the authentic flavors of Brazilian home cooking with the world — one recipe, one story at a time.
My name is Camila Santos, and food has been the center of my world for as long as I can remember. I grew up watching my grandmother cook in a small kitchen filled with the smells of toasted garlic, simmering black beans, and fresh cinnamon. She never used a recipe book. Everything she made came from memory — passed down from her mother, and from her mother before that.
That is the kind of cooking I want to share on BrazilEats. Not the kind you find in fancy restaurants or food magazines, but the honest, everyday Brazilian cooking that happens in real homes — the kind that makes you feel full in ways that go beyond food.
I spent years learning these dishes properly, cooking them over and over, failing and adjusting, until I understood not just the "how" but the "why" behind every step. Every recipe I publish on this site has gone through that same process.
I had been cooking Brazilian food for years, mostly for myself and close friends who wanted to try something different. Whenever someone asked me how to make a dish, I would write it out for them — ingredient by ingredient, step by step. After a while, I had a growing collection of recipes that I had carefully tested and refined.
At the same time, I kept noticing a gap online. Most Brazilian recipes in English were either oversimplified to the point of losing their character, or written assuming the reader already had experience with the cuisine. Neither was helpful for someone genuinely trying to discover Brazilian cooking for the first time.
So in 2024, I launched BrazilEats — a space where I could share recipes the right way. Not rushed, not simplified beyond recognition, but properly explained with the context and care that these dishes deserve. Every post I write is an attempt to bring a little piece of a Brazilian kitchen into yours, wherever you are in the world.
My recipe writing focuses on the three pillars of Brazilian home cooking — the dishes that appear on real tables every day across Brazil.
From the iconic feijoada to everyday rice-and-bean combinations, I focus on the hearty, flavorful mains that are the backbone of Brazilian meals.
Brazilian side dishes are far more than an afterthought — farofa, vinagrete, couve refogada. I cover the companions that complete a proper Brazilian plate.
Brigadeiro, beijinho, pudim — Brazilian sweets are rich, indulgent, and deeply loved. I specialize in making these traditional treats accessible for home cooks.
Behind every recipe is a story. I write about the history, traditions, and regional variations that give Brazilian cuisine its extraordinary depth and character.
I cook each dish multiple times before it goes live on BrazilEats. If a recipe does not produce consistently good results in a home kitchen, it does not get published. There are no shortcuts here.
My recipes are based on how Brazilian dishes are actually made — not adapted versions designed to use trendy ingredients or save five minutes of cooking time. Authenticity always comes first.
I write with a clear understanding that most people cooking these recipes are not trained chefs. Every instruction is written to be clear, practical, and achievable with standard kitchen equipment.
Not every ingredient is easy to find outside Brazil. I am always transparent about what can be substituted, what will change if you do, and which ingredients truly cannot be replaced.
Authentic recipes published
Recipe categories covered
Kitchen-tested & verified
I believe that cooking is one of the most meaningful ways we connect with culture, family, and memory. When you cook a traditional Brazilian dish properly — when you take the time to do it right — you are participating in something that goes back generations.
That is what drives everything I do on BrazilEats. I am not just sharing recipes. I am sharing a piece of Brazilian culture, with all the care and respect that deserves. My hope is that every person who cooks from this site feels a genuine connection to the food, the tradition, and the story behind it.
Browse the full recipe collection or get in touch — I love hearing from people who are discovering Brazilian food for the first time.
If you’ve ever tried to make a coconut brigadeiro recipe and ended up with a sticky mass that won’t roll, you’re not alone.
If you’ve ever tried making truffles at home and ended up with a sticky mess that refuses to roll into neat little balls, you’re not alone.
A great mashed yuca recipe fixes a problem most home cooks don’t expect: you follow the steps, yet the mash turns stringy or dry instead of silky.
A great mashed yuca recipe fixes a problem most home cooks don’t expect: you follow the steps, yet the mash turns stringy or dry instead of silky.
A cassava fries recipe solves a very specific craving: fries that crunch loudly, stay sturdy in a dipping sauce, and still feel light inside.
A Brazilian collard greens recipe is more than a side dish. In Brazil, it’s part of the larger food tradition that brings rice, beans, grilled meats, and fresh greens together on one plate.
Brazilian potato salad is the kind of side dish that quietly steals the show. You bring it to a churrasco, set it on the table, and suddenly everyone’s spooning up “just a little more.”
A Brazilian collard greens recipe is more than a side dish. In Brazil, it’s part of the larger food tradition that brings rice, beans, grilled meats, and fresh greens together on one plate.
The Brazilian vinaigrette recipe is a vibrant chopped salad made with tomato, onion, and bell pepper tossed in a light vinegar dressing.
A great bacon farofa recipe turns a humble pantry staple into something deeply savory, crisp, and unforgettable.
