Ana Luiza Trajano gained fame for her Brazilian billy goat.
Avant-garde chef Alex Atala's paean to Brazilian comfort food.
Atala's high-end restaurant favors Amazonian ingredients over truffles.
Both Brazilian and Spanish ideas inspire the modern menus created by husband-wife chefs Daniel Redondo and Helena Rizzo.
Chef Rodrigo Oliveira updates northeastern Brazilian dishes, like cow's-foot soup, using modern techniques like sous vide; worth the $55 cab ride.