| Source | Chicago Magazine |
|---|---|
| Original Load Date | Feb. 5, 2026, 6 a.m. |
| Last Updated | Feb. 5, 2026, 6 a.m. |
| Original URL | https://www.chicagomag.com/chicago-magazine/february-2026/how-to-make-la-licors-pao-de-queijo/ |
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T here’s an alchemical feel to making a batch of Brazilian pão de queijo: A
short spell in the oven transforms rounds of wan, shaggy dough into puffed,
golden spheres with an irresistible cheese pull. “It’s one of those rare dishes
that feels both humble and special,” says Abraham Ramirez, co-owner...