Bringing the Minas Gerais seasoning to New York City

The accent and the quiet way of speaking reveal the origins of Carlos Roberto Inácio—Minas Gerais, in Brazil. But it is in the kitchen that this background becomes even more evident. The flavors from Minas are present in all dishes made by the chef. "I used to watch my mother cooking in Minas, so I learned, in a different way, how to bring a different seasoning to my dishes," says Carlinhos, as he is affectionately known.

This family heritage was strengthened here in New York, where Carlinhos learned and developed several cooking techniques in recent years. The chef worked for some of the main Brazilian restaurants in the city and developed menus and exclusive dishes. "I like to be adventurous and fly high, to learn different things," says Carlinhos, who now reached new heights as the owner of Rice X Beans.

The restaurant joins the two basic ingredients of Brazilian cuisine to present its customers with sophisticated dishes with a typically homemade flavor. The menu has options like Picadinho Carioca, Pão de Queijo, Bife a Cavalo, and, of course, the traditional Feijoada.

"Feijoada is a dish that I love to cook and is completely different from the ones you can find out there, I cook the meat for an entire night to enhance the flavors and I have a secret seasoning," reveals Carlinhos. "Our goal is to show a different cuisine from Brazil here, it's the Brazilian seasoning."

And this touch is present at any time of the day, whether during the weekend brunch or the happy hour after long work hours. After all, there is nothing like the taste of a typical Brazilian food—with a Caipirinha—to relax.

Come try the best of Carlinhos Kitchen in Hell’s Kitchen.