Differences

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

@@ Line 1: / Line 1: @@
+====== Rio Grande Do Sul Cuisine ======
+==== Arroz Carreteiro ====
+A classic gaucho dish made with dried beef (charque), rice, garlic, onions, and sometimes tomato or bell pepper. A rustic, campfire favorite of cattle drovers. [([[https://gourmetcentric.com/2016/02/arroz-carreteiro/|Gourmet Centric]])]
+==== Pinhão Cozido ====
+Boiled seeds of the Araucaria tree—starchy, nutty, and very regional. Served warm with butter or added to savory dishes like stews. [([[https://www.fakefoodfree.com/feasting-on-pine/|Fake Food Free]])]
+==== Xis Gaúcho ====
+A colossal Rio Grande do Sul-style sandwich resembling a burger, but with fillings like heart of palm, fried egg, and corn, served on a griddle-toasted bun. [([[https://www.instagram.com/brozburgers/reel/DAIhVTlKc7l/|Instagram]])]
+==== Matambre Recheado ====
+A rolled flank steak stuffed with eggs, carrots, olives, and peppers, then roasted or boiled and sliced like a roulade. Elegant and deeply traditional. [([[https://www.food.com/recipe/matambre-argentine-rolled-stuffed-flank-steak-68155|Food]])]
+==== Polenta Frita com Queijo Colonial ====
+Fried cornmeal sticks served with thick, creamy colonial cheese—an Italian-Gaúcho fusion bite, perfect with chimarrão or wine. [([[https://healthmylifestyle.com/polenta-frita/|Health My Lifestyle]])]
+==== Churrasco de Costelão 12 Horas ====
+Giant beef ribs slow-roasted over wood fire for 12 hours. Smoky, primal, and central to the gaucho identity. Often seasoned only with coarse salt. [([[https://www.youtube.com/watch?v=XZWs8DHkvhk|YouTube]])]
+==== Cuca Alemã com Farofa ====
+A yeasted German-style cake topped with a sugary crumble (farofa) and fruit (like banana or grapes). Found in cafés and bakeries across the state. [([[https://www.saborbrasil.it/en/cuca-de-banana-sweet-bread-filled-with-banana/|Sabor Brasil]])]
+==== Quirera com Linguiça ====
+Crushed corn cooked into a thick porridge and served with fried pork sausage. An old-fashioned dish rooted in the countryside. [([[https://brasilagosto.org/en/cracked-corn/|Brasil A Gosto]])]
+==== Entrevero de Pinhão ====
+A mountain favorite: stir-fry of meats (pork, beef, chicken), vegetables, and boiled pinhão. Popular in winter festivals and road inns. [([[https://www.facebook.com/watch/?v=576372840829436|Facebook]])]
+==== Galinhada com Açafrão Gaúcho ====
+Chicken and rice dish spiced with local açafrão-da-terra (turmeric), garlic, and herbs. Rustic, aromatic, and great for sharing. [([[https://www.instagram.com/reel/DI_zWStRRAT/|Instagram]])]
+==== Sagu com Creme ====
+A dessert made from cassava pearls (sagu) cooked in red wine and spices, served with a velvety vanilla cream. A mix of indigenous and European ideas. [([[https://www.tasteatlas.com/sagu|Taste Atlas]])]
+==== Bolo Frito de Batata ====
+Fried potato dough balls filled with cheese or meat. Crispy outside, pillowy inside—sold in fairs and markets, especially in smaller towns. [([[https://www.allrecipes.com/recipe/217840/papas-rellenas-fried-stuffed-potatoes/|Allrecipes]])]
+==== Pão de Milho com Erva-Doce ====
+Cornbread with a hint of fennel seeds—often served with jams or chimarrão. Slightly sweet and aromatic. [([[https://www.photosandfood.ca/2015/05/16/azores-cornbread-pao-de-milho-dos-acores/|Photos and Food]])]
+==== Moela ao Vinho Tinto ====
+Chicken gizzards slowly braised in red wine, onions, and herbs. Surprisingly refined and often found in taverns or family meals. [([[https://food52.com/recipes/2816-moela-portugese-chicken-gizzard-stew|Food52]])]
+==== Charque com Moranga ====
+Sun-dried beef simmered with chunks of pumpkin (moranga), garlic, and onion—savory, tender, and sweet all at once. [([[https://inthekitchenwithelise.blogspot.com/2012/09/surprise-in-pumpkin.html|In The Kitchen With Elise]])]
+{{tag>food culture geography}}

User Tools

Site Tools

Differences

Page Tools