Travel Reference
In-Depth Information
The Flavors of Brazil
Brazil offers a vast range of regional cuisines. Climate
and geography influence ingredients, from the exotic
tropical fruits and spices in Northern Brazil to Bahian
seafood (see p179) and the heavy meat dishes of the
southern states. Cultural heritage plays a part as well.
In Amazônia, the diet is based on fruits and fish native
to the forest and the rivers, with many dishes adapted
from indigenous recipes. Farther south, settlement by
Portuguese and, later, Italian and German immigrants
put a distinctly European stamp on the cooking.
Brazilian coffee
way to enjoy Brazil's superb
beef is at a churrascaria
rodízio (barbecue house).
Waiters bring large skewers
of freshly barbecued beef
and other meats, and slice
off cuts directly onto the
plate. You can state your
preference for mal passado
(rare), ao ponto (medium), or
bem passado (well done), or
you can just point to the part
that looks good. Cuts include
filet mignon (tenderloin),
fraldinha (bottom sirloin),
picanha (sirloin), alcatra
(top sirloin), and maminha
(sirloin tip). Cupim is the
soft floppy hump on a cow's
shoulders. This tender beef,
mixed heavily with fat, is an
acquired taste and may not
necessarily be liked by all.
FISH & SEAFOOD
Brazilians inherited a love
of fish from their Portuguese
forbears. Cod, a Portuguese
staple, is sold dried and
Freshly caught Bonito tuna on sale
at a coastal fish market
Limes
Papaya
Coconuts
Mangoes
Bananas
Pineapple
MEAT
Brazil is a nation that truly
enjoys its meat and the wide
variety of ways in which
beef, chicken, and pork are
prepared. The ability to
devour large quantities of
succulent Brazilian beef is
considered a mark of manli-
ness. The family barbecue
( churrasco ) is a Sunday trad-
ition, but for visitors the best
Part of Brazil's lush harvest of ripe tropical fruits
BRAZILIAN DISHES & SPECIALTIES
Now considered Brazil's national dish, feijoada was not
always the chic cuisine it is today. The rich black
bean stew traces its humble origins in the
kitchens of the country's slave quarters. To
make a meal with the leftovers from their
masters' tables, the slaves improvised by
combining the cast-off bits of meat into a
hearty stew with black beans, flavored
with garlic, onion, and bay leaves.
Nowadays, a full feijoada completa spread
is typically eaten for lunch on
Wednesdays and Saturdays. In addition to the
black beans, the stew contains several kinds of meat,
including sausage, bacon, and sun-dried beef. Side dishes
include rice, roasted cassava flour ( farofa ), sautéed kale,
and slices of orange. A batida de limão ( cachaça with ice
shavings and lime) is served before the feijoada .
Black beans
Salgados , such as deep-fried
pastries stuffed with cheese
or meat, are popular
Brazilian snacks.
 
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