i work in a Brazilian restaurant in Beijing China, and of course, I have had a lot of trouble with suppliers carrying the western ingredients I really need, especially when Brazilian food isn't recognized often here. I'm American myself, also just getting introduced to Brazilian pastry and breads through other Brazilian chefs - though they are not willing to share their advice on how they make-do with what ingredients they could find here. So some of my problems and maybe some clever solutions if you have them- The first is for my recipe on Papa de Queso aka Cheese Bread, it uses specifically Tapioca/Yucca flour which is surprisingly hard to find here in China. Surprising because most Chinese markets are the suggested place to go if you need to buy it in the US. Does anyone familiar with this recipe know a similiar alternative? Also for my empadas they call for Heart of Palm which is non-existant here, also have any suggested alternatives? Ive never cooked with it so I'm clueless even as to their texture and taste. thanks so much!