Catherine Manterola, one of my food-writing students and a Texan with Mexican lineage, grew up eating yuca and shared this recipe with me. She laughed when she told me the English translation for the dish and said, “You will see exactly why it’s called Cow Stuck in the Mud when you make it.” Cachaça, a sugarcane-based liquor, is a favorite of Brazilians. This is an absolute stick-to-the-ribs stew full of enticing, deeply rich flavors. It’s perfect comfort food for a
