Guide: Brazil Today & Tomorrow

 

 

 RIO DE JANIERO CITY CENTRE ...

 

Brazilian Tourism Office in the Madrid Capital.

 

by: Margaux Cintrano.

 

Firstly, this enormous land profoundly steeped in historical  indigenious roots, African, Portuguese, Italian, Japanese and South American Culture, is kicking off with a whole new epicurism.

 

To kick off with, Chef Alex Atala of Sao Paulo, has been garnered with the the World´s 4th Best Restaurant 2012 Award by London Restaurant Magazine and San Pellegrino.

 

With the up and coming world sport events in 2014 and 2016, Brazil is fast becoming one of the best places  to eat in South America.

 

Brazilian Gastronomy Glossary ...

 

Acai Berry = this Brazilian indigenious Amazonian deep rasberry colored berry is chockful of vitamin C and furthermore Brazilian surfers, are boosting its popularity. Often blended into fruit shakes with Pomegranate juice, it is highly nutritious.

 

Feijoada  = a historical black bean legume, meat, variety of tubers and vegetable dish which dates back to the African Slave Traders and Medieval Portugal who call it a Cazola in Portuguese. Pronounced: FEI JOE AH DAH

 

Moqueca is a northeastern Bahía, shellfish and seafood stew which contains: shrimp, pinto beans, vegetables and is served with Buñuelos, a stuffed fritter similar to a fried bun, called Acaraje ( a Ka ra jay ).

 

Dendê is an orange  palm oil that originated from the western African Palm Tree during the Slave Trader movement. It is still used by new generation African Brazilians.

 

La Caldeirada is a popular historic Portuguese and Brazilian fish stew similar to the Marseilles, French Boulaibaisse. Caldereta is the Spanish equivalent.

 

Tucupí is a wild duck dish prepared with an herb, called Jambur. It is commonly served with Fresh Lemon Juice and the tuber Yuca.

 

Caipirinha, is the National Brazilian cocktail. This cocktail is composed of: liquor of cane called Cachaza colloquially, lime and sugar.  

 

Cafezinho, is Brazilian Coffee.

 

Picanha: Please note this is NOT Piranha. Picanha is young beef seared on flame of a grill and eaten rare.

 

Piranha: This Amazonian carniverous fish is a delicacy in Sao Paulo. It is oven baked with lemon and fresh indigenious herbs.

 

La Couvre = a  common curly cabbage variety.

 

El Frango ao Molho = stewed chicken with vegetables, a common dish in Río de Janiero.

 

Baccalhau = Codfish. Both the Portuguese and the Brazilians have a very strong fish culture.

 

Barreado = seasoned assorted meats that have been slowed cooked. They are usually served with Plantains ( green bananas ).

 

Bobó de Camarao = Manioc flour noodles served with small shrimp cooked in coconut milk.

 

Canja = chicken and rice soup.

 

Casquinha de Siri = northeast Bahía regional fish cooked in a clay vesel with coconut milk.

 

Pirarucu = Pirana Fish.

 

Vatapá = an African tropical seafood dish served with coconut and yuca.

 

Xin Xim de Galinha = garlic lemon chicken.

 

Goiaba = a tropical Guayaba fruit .

 

Bife = beef.

 

Mamo = papaya.

 

Manga = mango.

 

Melao = melon.

 

Queijo = cheese.

 

Graviola = chirimoya, a tropical fruit.

 

Camarao = shrimp.

 

Carneiro = lamb.

 

Porco = pork.

 

Frango = chicken.

 

Sorvete = Icecream .

 

Brigadeiro = a well known chocolate covered pastry.

 

Suco = juice.

 

Frutos de Mar = shellfish and seafood.

 

Churrasco = roast meat.

 

  

 

Chef Alex Atala:

Restaurant D.O.M.

Sao Paulo, Brazil: London Restaurant Magazine

Awarded D.O.M. with 4th Place 2012.

 

 

 

 

 

 

 

 

 

  

  

 

 

 

 

 

 

*** we are getting dressed ... be patient ... as we are compiling the research. M.C.