For
Rio's citizens, also known as "Cariocas", its cookery is not only a reason
of pride, but seduction too. Seduction for the colors, the smell, the texture
and the flavor.
The Blacks, Indians and Portuguese colonists influenced the local kitchen,
but it was the "Carioca" that included love as seasoning.
The city offers the most varied options, from the Juice Parlors - an explosion
of colors and aromas - to the most charming restaurants.
The "Churrascarias" (barbecue specialized places) with a wide range of meats,
and the typical restaurants from al origins transformed Rio in a feast for
your taste.
Rio de Janeiro is the responsible
for the "Feijoada", that is also worshiped in the whole country. A recipe
made of pig meat and black bean, served with rice, cabbage and orange, served
on Wednesdays and Saturdays.
Feijoada
Completa
(serves up to 10 people) can be found on these places:
> Caesar Park Hotel: has faithful and very refined public
> Casa of Feijoada: where you can taste it every day of the week. > Academia
da Cachaça
> Leblon Bar Carlitos
Feijoada
completa
Mixed barbecue
Paraná has the Italian and German immigrants' influences, in recipes with
polenta and agrião. The South contributed to what is considered the national
plate: the barbecue. A variety of grilled meats complemented by salads and
accompaniments. A lot of "churrascarias" already includes some exotic meats
as boar and alligator.
Regional meals
The Brazilian cuisine is as diversified as the country. Its recipes
reflect the environment and the culture of the areas from where they originate,
bringing the countless immigrants' influences established in Brazil.
Amazônia is source of a wealth of fish, with prominence for the pirarucu,
the surubim and the tucunaré. It is said that the kitchen of the North is
more typically brazilian, with exotic plates as pato ao tucupi, casquinha
de muçuã, maniçoba and tacacá.
The Northeast presents the Portuguese tradition with the Sopa Leão
Veloso, besides sarapatel, carne-de-sol and the delicious moquecas. The plates
of Bahia were influenced by the slaves brought from Africa. Originally prepared
as offerings to the saints, dainties as the acarajé, siri-mole, moqueca, bobó-de-camarão
and desserts like the quindim, an obligatory meal for the most demanding taste.
Minas Gerais already keeps in its flavors the characteristics of the
rural way. The favorite plates include carne seca na moranga, farofa, leitão
à pururuca, aipim cake and many variants of rice with bean. The unequaled
cheese- bread is famous all over the country.
Mixed
barbecue
Regional
meals
