I love Brazilian food. But I also love the light, so-called California Cuisine that I enjoyed for 20 years in the San Francisco Bay Area. That type of food is best described as: what you see is what you get. Carrots taste like carrots. You can tell which particular mushroom went into the mushroom sauce. Vegetables have texture. Flavors combine harmoniously without getting lost in the overall dish. Meat is featured, but is a limited portion on your plate. In general salt and fat are not used to boost flavors.
Herein we have the rub. My husband and mother in law would like nothing better than to please me with delicious regional Brazilian cooking. Every day. I, on the other hand, would like to eat a cruciferous vegetable once in a while.