Labeled as half-Brazilian, half-Italian, this Los Feliz restaurant’s menu is a great example of how Italian cuisine has influenced Brazilian cooking after waves of Italian migrants arrived in the late 19th century. For their fantastic roasted chicken dons a crispy golden skin after being brined for 24 hours and marinated in garlic, thyme, parsley, oregano, margerum, and sage. It’s then served with a side of rice, beans, plantains, farofa, vinaigrette, and chimichurri for a South American twist. If you’re looking for something unmistakably Brazilian, Nossa also serves a wonderful moqueca - an Afro-Brazilian fish stew cooked in coconut milk. This dish is a vibrant combination of acidic, earthy, and sweet flavors that to me represents what makes Brazilian cooking so great. The sweetness of the coconut milk perfectly cuts through the dish’s bright citrus and seafood flavors, while the flakey white fish is tender and shines as the stew’s centerpiece. I see Brazil’s history and culinary fusion every time I eat moqueca, and the one at Nossa definitely does not disappoint.
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