rio_de_janeiro_cuisine
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| + | ====== Rio De Janeiro cuisine ====== | ||
| + | ==== Feijoada Carioca ==== | ||
| + | A luxurious black bean stew with various pork cuts (ears, feet, ribs, sausages), served with rice, farofa, couve, orange slices—and always on Wednesdays or Saturdays in Rio. [([[https:// | ||
| + | |||
| + | ==== Filé Oswaldo Aranha ==== | ||
| + | Steak named after a famous Brazilian diplomat: beef fillet topped with crispy garlic, accompanied by white rice, farofa, and shoestring potatoes. A Rio classic. [([[https:// | ||
| + | |||
| + | ==== Bolinho de Feijoada ==== | ||
| + | Feijoada turned into deep-fried croquettes—filled with creamy black bean and meat mixture, usually served with couve or spicy dipping sauce. A modern boteco invention. [([[https:// | ||
| + | |||
| + | ==== Empada de Camarão com Catupiry ==== | ||
| + | A small savory pie filled with shrimp in creamy Catupiry cheese—widely enjoyed in bakeries from Copacabana to Santa Teresa. [([[https:// | ||
| + | |||
| + | ==== Tapioca de Praia ==== | ||
| + | Tapioca crepes sold on Rio’s beaches with inventive fillings like banana with Nutella, shredded chicken with cream cheese, or salted cod with caramelized onions. [([[https:// | ||
| + | |||
| + | ==== Pastel de Angu ==== | ||
| + | A deep-fried cornmeal pastel filled with ground beef, hearts of palm, or shrimp—a recipe of Afro-Brazilian origin that spread from nearby countryside areas. [([[https:// | ||
| + | |||
| + | ==== Caldinho de Feijão ==== | ||
| + | A beach and bar favorite—creamy black bean broth with bacon, garlic, and a touch of chili. Served in shot glasses with lime and farofa on the side. [([[https:// | ||
| + | |||
| + | ==== Torta Salgada de Sardinha ==== | ||
| + | A rustic, fluffy savory cake filled with canned sardines, vegetables, and herbs—popular in suburban homes and nostalgic street fairs. [([[https:// | ||
| + | |||
| + | ==== Frango com Quiabo à Moda Carioca ==== | ||
| + | Chicken pieces simmered with okra, tomatoes, and spices—more fluid than the Minas Gerais version, and often served with rice instead of angu. [([[https:// | ||
| + | |||
| + | ==== Chuchu com Camarão ==== | ||
| + | A delicate stew of chayote squash and shrimp, usually in a light coconut or tomato broth. A traditional yet underappreciated Rio family recipe. [([[https:// | ||
| + | |||
| + | ==== Peixe Assado na Folha de Bananeira ==== | ||
| + | Fish marinated with herbs and baked wrapped in banana leaves—common in fishing communities like Barra de Guaratiba and Paraty (now part of RJ). [([[https:// | ||
| + | |||
| + | ==== Batida de Amendoim ==== | ||
| + | A creamy alcoholic drink made with roasted peanuts, cachaça, and condensed milk—served ice-cold at beach kiosks and neighborhood rodas de samba. [([[https:// | ||
| + | |||
| + | ==== Arroz de Polvo à Moda da Ilha ==== | ||
| + | Octopus rice with tomatoes, peppers, and a hint of malagueta chili, inspired by Portuguese traditions and popular in Rio’s island communities like Ilha do Governador. [([[https:// | ||
| + | |||
| + | ==== Biscoito Globo com Mate Gelado ==== | ||
| + | The most iconic Rio beach snack: puffed manioc starch crackers (sweet or salty) paired with iced mate tea from metal barrels—light, | ||
| + | |||
| + | ==== Cocada de Forno ==== | ||
| + | A baked version of the classic coconut candy—soft, | ||
| + | |||
| + | {{tag> | ||
rio_de_janeiro_cuisine.txt · Last modified: 2025/05/13 01:19 by aga