Pig snout was an option, I saw, while eyeing a tray of steam-table feijoada, the beloved Brazilian pork-and-beans stew. After a moment's consideration, I ladled out a more prosaic, snout-free serving — at the end of a long day on my feet, fork-tender was the path of less resistance.
Also shown: farofa, whose sandy appearance belies the deliciousness of coarse toasted cassava flour when scattered over Brazilian meats, and two preparations of couve, collard greens sliced in the typical thin ribbons. The brighter green portion was simply steamed; the darker green (largely hidden underneath) was apparently sauteed in butter.
103 Adee St. (King-North Main Sts.), Port Chester, New York