Differences

This shows you the differences between two versions of the page.

@@ Line 1: / Line 1: @@
+====== Minas Gerais cuisine ======
+==== Tutu de Feijão ====
+A thick, creamy paste made by blending beans with manioc flour (farinha), garlic, and onions — often served with pork, sausage, or eggs. [([[https://braziliankitchenabroad.com/brazilian-black-bean-puree-tutu-a-mineira/|Brazilian Kitchen Abroad]])]
+==== Feijão Tropeiro ====
+Beans mixed with manioc flour, bacon, eggs, sausage, and collard greens — a legendary dish linked to the muleteers (tropeiros) who traveled across the region. [([[https://www.oliviascuisine.com/feijao-tropeiro/|Olivia's Cuisine]])]
+==== Leitão à Pururuca ====
+Crispy roasted suckling pig with crackling skin — the skin “pops” (pururuca) when hot oil is poured over it. A festive and decadent dish! [([[https://www.youtube.com/watch?v=PtJlXdsQAlc|YouTube]])]
+==== Pão de Queijo ====
+The famous chewy-cheesy bread balls made with manioc starch and Minas cheese. One of Brazil’s most iconic snacks! [([[https://hilahcooking.com/pao-de-queijo/|Hilah Cooking]])]
+==== Frango com Quiabo ====
+Chicken stewed with fresh okra pods, garlic, onions, and seasonings — a dish full of comforting, earthy flavors. [([[https://delishglobe.com/recipe/brazilian-frango-com-quiabo-chicken-with-okra/|Delish Globe]])]
+==== Arroz com Pequi ====
+White rice cooked with pequi fruit, which has a very intense, almost perfumed aroma. It's a true acquired taste and very beloved locally! [([[https://www.tasteatlas.com/arroz-com-pequi|Taste Atlas]])]
+==== Torresmo de Barriga ====
+Deep-fried pork belly bites — super crispy outside, tender and juicy inside, often eaten with tutu or feijão tropeiro. [([[https://www.instagram.com/tasteatlas/reel/DFSRh6tymYM/|Instagram]])]
+==== Vaca Atolada ====
+Literally "stuck cow"! It’s a hearty beef rib stew slow-cooked with chunks of cassava until everything melds into a thick, irresistible broth. [([[https://easybrazilianfood.com/vaca-atolada-brazilian-beef-rib-stew/|Easy Brazilian Food]])]
+==== Ovo de Codorna em Conserva ====
+Tiny quail eggs pickled with spices and vinegar — a popular bar snack, especially with ice-cold beer. [([[https://eatrio.net/2013/06/ovos-de-codorna-quails-eggs.html|Eat Rio]])]
+==== Queijo Canastra ====
+A world-famous artisanal cheese, semi-hard, buttery, and slightly tangy, traditionally produced in the Serra da Canastra region. [([[https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/queijo-canastra-artesanal-2/|Fondazione Slow Food]])]
+==== Pastel de Angu ====
+Pastel dough made not from flour, but from creamy cornmeal (angu), then filled with minced beef or cheese and fried until golden. [([[https://delishglobe.com/recipe/brazilian-pastel-brazilian-savoury-pastry/|Delish Globe]])]
+==== Ambrosia Mineira ====
+A sweet dessert made from milk, eggs, sugar, and cinnamon, simmered until it thickens into delicate, syrupy clumps. [([[https://brasilagosto.org/en/ambrosia-2/|Brasil a Gosto]])]
+==== Doce de Leite Mineiro ====
+The Minas version of dulce de leche — creamy, caramel-like milk sweet made the old-fashioned way in large copper pots. [([[https://delishglobe.com/recipe/brazilian-doce-de-leite-milk-caramel/|Delish Globe]])]
+==== Bananada ====
+A thick banana sweet (sometimes rolled into candy bars) made simply with ripe bananas and sugar — a rustic dessert originally made to avoid wasting bananas. [([[https://www.food.com/recipe/easy-caramelized-bananas-242479|Food]])]
+==== Peixe na Telha ====
+Fish fillets cooked and served on a hot clay tile (telha) — a traditional and visually dramatic way to cook river fish while keeping them juicy and flavorful. [([[https://www.instacart.com/store/key-food-marketplace/recipes/341870|InstaCart]])]
+{{tag>food culture geography}}

User Tools

Site Tools

Differences

Page Tools