The “feijoada” is quite famous for making people drool. Still, the traditional black beans and pork stew becomes even more irresistible when prepared with ingredients made from scratch by those dedicated to creating exciting new flavors. That’s the secret of the couple Graziela and Leonardo, who serve the emblematic dish cooked with meat specially crafted at Segovia Casa Del Chorizo. 

The couple blends Chilean and Brazilian cuisines, using their culinary roots at their family-run meat shop at Kensington Market. In the kitchen which has operated since 1977, Leonardo whips up chorizo, dried beef, and smoked ribs with Ontario pork. He keeps it real with no fillers or binders. Graziela, passionate about gastronomy since watching her grandma’s kitchen adventures, adds her touch, spicing up the feijoada with goodies like calabrese, bacon, and her own seasonings. Together, they cook up a dish that’s bursting with flavor like no other.

“We feel that, with our sausages, the feijoada tastes better. Everything is fresh. We make it ourselves. We don’t buy from anyone”, says Graziela. 

Their feijoada is accompanied by orange, collard green, toasted manioc flour, and “vinagrete”. The tempting dish is gonna be available at the Segovia booth at BrazilFest. It’s tradition. The partnership between the couple and the festival has been cultivated for a decade. This year, the party happens on July 20th and 21st at Earlscourt Park. It’s always a blast — according to Graziela, the kiosk sells approximately 120 kg of feijoada per event. The menu also includes turnovers — of beef, cheese, and chicken with “catupiry” —, “brigadeiro”, and “beijinho”. 

Community Connection

For Graziela and Leonardo, the festival isn’t just a business opportunity; it’s a chance to spread joy and happiness through her culinary creations. “As a professional, what I like the most is when people come back to buy again right there or to say how much they loved the food”, Graziela shares. 

“It’s also a personal satisfaction. The festival is an opportunity to cure homesickness. Hearing people speaking Portuguese, having a million options of traditional dishes. All of this brings us comfort while we are far from our country”.

Furthermore, in a landscape where small food shops struggle with weather limitations, community events matter a lot. Beyond just making money, it’s an opportunity to showcase brands and give entrepreneurs space to share their passion with a wider audience. “In Canada, the selling season for small food shops is very short. It’s summer. So, events help us keep going”, says Graziela. 

Building Bridges

Overcoming challenges, Graziela and Leonardo have been running their business with versatility. When she’s not busy with events, she’s boosting sales with catering, offering everything from full meals to special cakes.

Meanwhile, he runs the store at one of Toronto’s busiest spots, and is a regular at the local traditional events, such as the Pedestrian Day. At Segovia Casa Del Chorizo, besides chorizo in natura, the shelves are filled with empanadas and sandwiches, such as the mouthwatering Pibil, that feats mexican style pulled pork, mozzarella cheese, fried plantain, and pico de gallo, and the chorizo in a bun. 

Looking back, it’s safe to say the food industry chose them for the duty. “When I arrived in Canada, on the first Sunday, which was Easter, my sister asked me to make a cake for her to take to a celebration. After that, someone who attended asked for a birthday cake. I’ve never stopped since then. It went by word of mouth. When I met my husband, who was already working in the field, everything fitted well”, says Graziela.

In the busy world of food entrepreneurship, Graziela and Leonardo got all the moves. From leading a store to catering gigs and whipping up major festivals, they dive into every opportunity headfirst. They both pour their heart and soul into every dish, making sure each one isn’t just a meal but a taste of home. It’s the Latin style.