It’s Carnival time and here we go for a three week trip to South America! We’ll focus on Rio de Janeiro, home of the world famous Carnival held before the Lenten season, and then on to Argentina, and Peru. We’ll celebrate Brazilian cuisine with a dish called Feijoada, Brazilian Black Bean Stew. In our second week we’ll a recipe from Peru. “Peruvian cuisine is considered one of the most diverse in South America, incorporating influences from Incan, Chinese, Japanese, Andean, and Amazonian ingredients and recipes.” This recipe is called Pollo a la Brasa with Smashed Fries. In our third and last week for this unit, we’ll try out Chef Ignacio Mattos’ version of a hearty cheesesteak sandwich that is served in restaurants and cafés throughout Uruguay, called chivito served with crispy spiced potato wedges. The flag array below is the link to teacher materials and recipes.