This is part of Chicagoist's coverage of the Chicago International Movies and Music Festival, which runs March 4-7. more ›

This is part of Chicagoist's continuing coverage of the 45th Chicago International Film Festival. more ›

We had our first taste of acai (ah-sigh-EE), in bowl form, from a Brazilian food stand in Oahu's north shore. There are many versions of acai bowls, but ours consisted of a sorbet-like substance made with acai pulp, topped with honey, granola and bananas. Simple, delicious, and a huge trend in southern Brazil, we became obsessed and wondered why we couldn't find this treat in Chicago. more ›

We dined at a churrascaria recently and, while officially and famously known for slow roasted meats over an open flame, we were charmed by the caipirinhas we drank. The caipirinha is Brazil's national drink and is made with cachaça, lime and sugar. Cachaça is similar to rum but the distillation process varies by distillery, resulting in products of wildly varying quality. Texas de Brazil's was sunshine, summer and heat in an ice-filled glass. The sweetened citrus balances out the salted meats and refreshes the palate. more ›