Feijão tropeiro serves as the definitive opening to a meal at Raiz, its toasted cassava flour providing a gritty, savory counterpoint to rich morsels of salted pork. In the heart of Ubaí, this restaurant serves as a definitive thesis on Northern Mineiro cuisine, where the wood-fired stove imparts a deep, smoky soul to every dish. Aromas of sautéed garlic and fresh cilantro rise from heavy iron pots, signaling the arrival of frango caipira, braised until the meat yields effortlessly from the bone. Textural complexity defines the experience, from the crisp, golden edges of fried polenta to the velvety smoothness of traditional corn angu. Signature sides like sun-dried carne de sol, cured with mineral precision, pair with bright, acidic vinedigrettes to balance the hearty, rustic flavors. This is a sanctuary of technical tradition, where slow-simmered stews and fermented farofas celebrate the unpretentious elegance of the Brazilian sertão.