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Brazilian Mulled Wine Recipe (Quentão de Vinho)

Quentão de Vinho – A Brazilian Mulled Wine Recipe

In Brazil, mulled wine is known as Quentão, which translates to “big heat.” It is traditionally drunk during the Festas Juninas, Catholic celebrations of rural life that take place throughout the month of June. 

Festas de Juninas in Brazil

The Festas are a Christian adaptation of European Midsommer. Participants give thanks to Saint John for the summer rains and dress as stereotypical caipiras, or “country bumpkins.” Boys don large straw hats and painted freckles and girls wear pigtails and checkered dresses. 

There are many traditional games and dances, such as the quadrilha, which is similar to American square dance. The music of the forró players is central. It is an unmistakable sound, with an accordion at the center and the rhythm kept by a triangle and a bass drum called a zabumba. The lively beat is juxtaposed with vocals that express longing and nostalgia. 

Corn dishes are abundant at the Festas: sweet popcorn, corn coconut pudding (munguza doce), and fúba cakes made from cornmeal. And the traditional drink is the quentão, a warm mulled wine sweetened with cane sugar and flavored with earthy spices. 

In America, we tend to drink our spiced wine when the weather turns cold. The quentão is a perfect addition to the warming drinks we look forward to as Winter approaches. It is lighter than many of the European versions, which are often spiked with brandy or cognac. This makes it an ideal pairing with a savory end course, like a cheese board with aged parmesan and smoky prosciutto. 

The quentão is very simple to make. A few quality ingredients are all that is needed to make this spiced beverage. If you wish, you can boil the wine so that it is virtually alcohol-free. Otherwise, be sure to keep the heat on a simmer so you retain the alcohol content. 

Brazilian Mulled Wine Recipe (Quentão de Vinho)

Ingredients:

  • 1.5 liters of red wine* (two 750 ml bottles)
  • 3 cups of water
  • 1.5 cups white sugar
  • 1 sliced orange
  • 1 sliced lime
  • 5 cloves
  • 3 cinnamon sticks
  • 2-3 peels of fresh ginger (or 2 tsp candied ginger)
  • Garnish: cinnamon sticks, orange peel, orange slices, or star anise

*Malbec or Cabernet Sauvignon work well, try out DAOU vineyards for our selection of wines you can use at home.

Directions:

  1. Add your water and sugar to a large saucepan and bring to a simmer over medium heat. 
  2. When all of the sugar is dissolved, add your fruit and spices. Cover the pot and simmer on low for 30 minutes. 
  3. Add your wine and simmer while covered for an additional 10 minutes, until it is hot. 
  4. Strain the wine and serve in mugs with cinnamon sticks, star anise, or orange peel for garnish. 

 

*You can easily make this wine in a slow cooker. Add all your ingredients at once and cook on low until hot. Reduce heat to warm and serve as needed. 

Visit Texas de Brazil for More Traditional Recipes

Texas de Brazil has more than 50 locations across the United States and Overseas. Visit one of our churrascarias to experience our delicious and authentic Brazilian food and drink, like our famous picanha and a huge selection of side dishes.

 

Cooking Tomahawk Ribeye Steak At Home

The tomahawk ribeye is an impressive cut of meat. It is instantly recognizable by the extended, handle-like bone, which gives the cut its name. Cooking tomahawk steaks on a charcoal grill at home is relatively easy and makes for a delicious and eye-catching meal.

What Are Tomahawk Steaks?

The tomahawk is technically the same cut of beef as a ribeye. Both come from the rib area of the cow, but a tomahawk is specially trimmed to leave about 5 inches of rib bone intact. This method of trimming, called “Frenching,” is the same technique used to create a rack of lamb. 

Tomahawks are typically taken from the loin of the cow, which is composed of two muscles that run along the spine. It is the same cut used for t-bone steaks and porterhouse steaks. 

Where Does the Name Come From?

In the United States, the tomahawk steak can be traced back to the Texas Cattle Drives of the 1860s. Cowboys prepared steaks in this manner and found they resembled a Native American hatchet, or “tomahawk.”

Since the tomahawk is a distinctly American item, the steak is not called this in other parts of the world. In Australia and New Zealand, for example, the bone-in steak is simply called a “ribeye.” When the bone is removed, it is known as a Scotch fillet or Whiskey fillet. In Great Britain and France, it is most often referred to as a “côte de boeuf.” 

Is Tomahawk Steak Expensive? 

Yes, tomahawk ribeyes are one of the more expensive cuts of steak. A high quality, 40 oz tomahawk steak can cost about $100-considerably more than a boneless ribeye. 

Many chefs will tell you that the addition of the rib bone adds richness and complexity to the end flavor; and others will say the only difference it makes is in the final appearance. 

So, are tomahawk steaks really worth it?

The flavor and texture of the meat is certainly worthy of a higher price tag, but the true value of the tomahawk seems to lie in its “wow-factor” appearance. The tomahawk has become such a status symbol, in fact, that some individuals are shelling out as much as $2000 for a gold-leafed version offered by Chef Salt Bae in Britain. 

While the gold-leafed tomahawk might be taking things a little too far, we feel the long bone ribeye on its own is worthy of a special dinner. In the end, the extra cost of the tomahawk depends on your end goal: if you want taste AND pizzazz, a tomahawk checks all the boxes. 

How Do You Cook a Tomahawk Steak?

Tomahawk steaks are thick and generally weigh between 35 and 45 ounces. Because of their size, you may be tempted to cook your steak in the oven. While this is certainly an option, tomahawks are truly at their best when grilled on a charcoal grill.

Grilling tomahawks is actually quite easy. Salt and monitoring are all that is required.

If you do not have a charcoal grill, you can obtain a similar result by searing your steak in a cast iron pan on high heat. 

Tomahawk Grilling Steps

Allow your steaks to come to room temperature. Preheat your grill to high heat. Make sure it is clean and lightly oiled.

Meanwhile, season your tomahawk on all sides with a good amount of salt. Place the steak over direct heat and sear for a few minutes on each side. Move to indirect heat and cover. Flip the steak every few minutes and continue cooking until you reach an internal temperature of 135 degrees fahrenheit (medium rare).

Wrap your steak in aluminum foil and let it rest for fifteen minutes. Cut against the grain to serve.

What Should I Eat With My Tomahawk Steaks?

You will be surprised how buttery and flavorful this cut of meat is, seasoned only with a little salt. Complement its richness with a smoky Cabernet, roasted brussels sprouts, and garlic mashed potatoes

Where Can I Buy Tomahawk Steak?

Long bone ribeyes can be found in the butcher section of many grocery chains, or in specialty shops. For the highest quality tomahawk steaks, you can visit Texas de Brazil’s online butcher shop. We offer USDA Choice tomahawks and picanha, Australian rack of lamb, and other specialty cuts of meat. Order a curated box or a la carte today.

Churrasco Recipe: Steakhouse Garlic Mashed Potatoes

Texas de Brazil inspired Steakhouse Garlic Mashed Potatoes

Garlic mashed potatoes are a staple of the Brazilian steakhouse, and for good reason. They are pure comfort food, with a creamy texture and buttery, tangy flavor. This garlic mashed potato recipe uses buttermilk, parmesan cheese, and loads of garlic. We promise, this will be your go-to recipe for mashed potatoes, whatever the occasion. 

What Kind of Potatoes Should I Use?

You can use whatever potatoes you like: Yukon gold, russet, or red potatoes all do nicely. For this mashed potato recipe, we are using russet potatoes that have been peeled and boiled in salt water. 

We find russets work best if you’re going for a creamier texture. If you’d rather have a chunkier texture or leave the skins on your potatoes, you can try red or Yukons. The same steps in the recipe still apply. 

Can I Make a Dairy-Free Version?

Yes, you can substitute the parmesan cheese, butter, cream, and buttermilk in this recipe with equal amounts of dairy-free alternatives. Cashew-based cream cheese and soy-milk will work nicely and add a hint of nuttiness to mimic the parmesan. Miyoko’s also has an excellent dairy-free butter that melts just like the real thing. 

What Can I Use If I Don’t Have Buttermilk?

Buttermilk is easy to make: simply mix 1 tablespoon of vinegar or lemon juice with 1 cup of your milk or cream. The percentage of milk fat does not matter. You can also do this with your non-dairy milk (see above).

If you do not have the above ingredients or simply prefer to leave out the buttermilk, you can substitute plain milk, half and half, or heavy cream in your steakhouse mashed potatoes. For added tang, use plain greek yogurt or sour cream thinned with water or milk.

Steakhouse Garlic Mashed Potatoes

Prep time: 10 minutes Cook Time: 20-30 minutes Yield: 10 servings

Ingredients:

  • 4 lbs russet potatoes 
  • ½ cup buttermilk
  • 6 cloves garlic
  • 2 tablespoons sea salt
  • 1.5 cups heavy cream or half and half
  • ¾ cups grated Parmesan cheese
  • Scallions for garnish
  • Salt and pepper to taste
  • Equipment:
  • Large Mixing Bowl
  • Potato Masher
  • Large stock pot
  • Small saucepan
  • Cutting board
  • Sharp knife

Directions:

  1. Peel your russet potatoes and cut them into 1-inch pieces. 
  2. Put the chopped potatoes into your stock pot and cover with enough water just so they are completely submerged. 
  3. Add the 2 tablespoons of sea salt to the potatoes and water and bring to a boil. Cook the potatoes until they fall apart when speared with a fork (20-30 minutes).
  4. While your potatoes are cooking, heat a small saucepan over low heat. Melt one tablespoon of butter in the saucepan.
  5. Smash the garlic cloves and give them a rough chop. Put the rough-chopped garlic into the melted butter in the saucepan and simmer just until fragrant, about 30 seconds.
  6. Add the cream or half and half to the saucepan and cook on medium until you see a light simmer, then remove from heat.
  7. Drain your potatoes and put them in a large, heat-safe bowl. Pre-mash them with your masher until you see an even texture. 
  8. Add in your buttermilk* and parmesan cheese and incorporate with the masher.
  9. Finally, add in the cream and garlic mixture and mash again. Mix until you reach a texture that is creamy but not overly smooth.
  10. Season with additional salt and freshly ground black pepper to taste.
  11. Let the potatoes cool for 5 minutes or so. They will thicken up during this time. 

*Why don’t we heat the buttermilk with the cream? Because buttermilk can curdle if it reaches a certain temperature. It’s best to add it separately.

That’s it! Serve your potatoes warm with diced scallions and a pat of butter on top. These are so creamy and flavorful you won’t even think about adding gravy. For a delicious meal, pair your homemade garlic mashed potatoes with seared picanha or flank steak with chimichurri sauce. 

Garlic Mashed Potatoes and Other Sides at Texas de Brazil

Visit one of 50+ locations to try our house-made garlic mashed potatoes and other delicious sides, like mushrooms in a red-wine marinade, lobster bisque, traditional feijoada black beans, and potatoes au gratin. 

Rio de Janeiro’s Most Famous Monument

Christ the Redeemer is World Renown

Rio de Janeiro has a large Catholic population dating back to the 16th century Portuguese colonists who brought the religion from Europe.  Certainly, Christ the Redeemer is a beloved icon among locals. Of the 13.5 million residents, more than 51% identify as practicing Catholics. 

It is perhaps not surprising, then, that the city’s most famous artwork is rooted in the Catholic faith. Known to Brazilians as “Cristo Redento,” the statue stands large and looming on a mountaintop, arms reaching out as if he were drawing the entire city into an embrace. 

The imposing statue can be seen anywhere in the city. This is intentional, since its original purpose was to instill a sense of piety among straying Catholics. Even the non-religious can’t help but feel the gaze of the enormous Redeemer as they go about their business. 

How Big Is the Christ the Redeemer Statue?

Built in the Art Deco style, the Redeemer is a masterpiece of sculpture and design. The statue weighs 635 metric tons and is 98 feet tall. The arms measure 92 feet in length, and the whole statue sits on top of a 26 foot pedestal. 

Where Is the Statue Located?

Christ the Redeemer sits on the summit of Corcovado Mountain, a 2300 ft peak located in Tijuca Forest National Park. The idea of placing a statue on this mountain was first proposed by a local priest, Pedro Maria Boss. He suggested building a monument there to honor Princess Isabel, the regent of Brazil. 

Father Pedro’s project was never approved and, in 1889, Brazil became a republic. The project was dismissed entirely to adhere to the separation of church and state. 

Why Was the Statue Built?

In 1921, the Roman Catholic Archdiocese of Rio again proposed that a monument be built on top of Mount Corcovado. Catholic citizens petitioned then-president Epitacio Pessoa to allow for the construction of a statue of Christ. The petition was granted and the first stone was symbolically laid on April 4, 1922. 

While the exact reason for the statue is unknown, the predominant theory is that the Church felt its subjects were straying from their faith. A monumental figure of Christ that could be seen from anywhere in the city would be a not-too-subtle reminder of their duties to God.

Who Built It and When?

Christ the Redeemer’s design was initially conceived by Brazilian engineer Heitor da Silva Costa, whose sketches showed Christ holding a cross in one hand and the world in the other. This design was refined by Carlos Oswald, another Brazilian artist who is credited with the idea of having Christ’s arms outstretched. 

French sculptor Paul Landowski collaborated with da Silva Costa and Oswald on the statue and commissioned Gheorge Leonida of Romania to work on the details of the face and head. 

The massive size of the statue required that it be built on site. All materials and workers were transported via a small cog train that led to the summit. This was a complicated and expensive undertaking. The final cost of building the statue was around $250,000, which is the equivalent of over $3 million today. It was funded almost entirely through private donations to the Catholic Church.

The statue was completed on October 12, 1931. It has undergone periodic cleanings and renovations, the most recent of which was in 2010 after a lightning storm caused significant damage. 

What is Cristo Redentor Made Of?

The sculpture is built with reinforced concrete and decorated in a mosaic of soapstone, a metamorphic rock mined locally in Brazil. It is durable and easy to carve due to its high talc content. It is also heat tolerant, which is why it is sometimes used to line fireplaces. More often, it is used for things like countertops and flooring.

Who Can Visit the Statue?

Anyone is welcome to visit the monument. Tourists can get a better view using the escalators and panoramic elevators that have been added to spare visitors the 200-step climb to the top. 

Today, there is also a chapel consecrated in 2006 to Our Lady of Apparition-the patron saint of Rio. The chapel is located at the base of the Redeemer statue and is a popular venue for weddings and baptisms. 

More than a Sculpture

Close up of Christ the Redeemer

Christ the Redeemer has become a symbol not just of Rio de Janeiro but of the entire country of Brazil. The statue is a reminder of the omnipresence of the Church for millions of citizens, and a testament to Brazilian engineering and design. It remains the largest Art Deco sculpture in the world and draws thousands of tourists and pilgrims every year. 

Experience Brazilian Culture at Texas de Brazil

Outside of Brazil, one of the best ways to sample Brazilian culture is to visit one of our restaurants. We serve authentic Brazilian churrasco in the traditional gaucho way. Visit one of our 50+ locations for a dining experience unlike any other. 

You can also subscribe to our blog for more interesting articles on Brazilian culture, history, and cuisine. 

Brazilian Culture Spotlight: the Baianas de Acarajé

Bahia is a state located in the northern region of Brazil. It is famous for its tropical coastline, colonial history, and rich Afro-Brazilian culture.

A ubiquitous figure of the markets of Bahia is the baiana. These women, clad in traditional head scarves and flowing white skirts, are the purveyors of a delicious style of fritter called acarajé. The dish has its roots in West Africa and was brought to Bahia in the 19th century. Today, there are over 500 acaraje vendors in Salvador, Bahia’s coastal capital city. 

What Is Acarajé and How Is It Made?

Acarajé is a stuffed fritter that is sold and eaten as a street food in Bahia. If you want to make a traditional acarajé take a look; a blend of black eyed peas, salt, pepper, and onions makes the dough. This mixture is molded into a round disc and deep fried in red palm oil. The disc is split open, stuffed with shrimp, and topped with vatapá or caruru. These are spicy pastes made with various ingredients like okra, ground cashews, and coconut milk. This dish is often served with a fresh salad. 

Acarajé in all it's glory

Who Are the Baianas?

The Baianas are the descendents of slave women who sold their acarajés as a means of buying their own freedom or that of a family member. Later on, these women sold acarajé as a source of income. To this day, acarajes are prepared and sold exclusively by women who wear the traditional costume of their ancestors. 

The Traditional Dress of Baianas

Baianas are easily recognized by their traditional style of dress, which is a blend of African and European styles. The signature look features a headdress or cap, which is a nod to the region’s Afro-Islamic heritage. A billowing white lace bodice and anáguas, or petticoat, are wrapped in five meters of saia cloth to form an ample skirt. Under the skirt is the camizo, a pair of cotton pants. The finishing touch is plenty of brightly colored jewelry: stacked bangles, drop earrings, rings, and layers of beaded necklaces. 

The Baiana Religion

While the baianas can be seen sporting a variety of colors and patterns, many have maintained the traditional all-white costume. This is an homage to the deity of Obatala, a spirit of purity in the West African religion of Yoruba. In Bahia, Yoruba has been combined with aspects of Catholicism to become Condolé. Obatala has merged with Our Lord of Bonfim to become “Oxala,” and he acts as the Patron Saint of Bahia rather than a spirit. 

In addition to being a favorite local snack, acarajé is also given as an offering to the Candomblé saints and gods during religious festivals. 

Bainas de Acarajé are a National Treasure

The bainas and the acarajés they sell are an important symbol of Bahia’s African roots. The style of dress, ingredients in the dish, and ties to Candomblé are traditions that have been carefully maintained for many generations.

In 2004, the National Institute of Historic and Artistic Heritage (IPHAN) certified “acarajés as prepared by bainas” as a national treasure. Acknowledging not just the dish but the manner in which it is prepared underscores the value and impact of Bahia’s Afro-Brazilian culture. 

Visit Texas de Brazil for Traditional Brazilian Dishes

Texas de Brazil prioritizes authenticity in all of our dishes. Our servers are trained in traditional gaucho style and hospitality, and each of our dishes is carefully researched and prepared. From a perfectly seared picanha to a savory moqueca stew, we aim to give our guests a true taste of Brazil. Visit one of our 50+ locations for your next dining out occasion. 

What is Picanha, Brazil’s Favorite Cut of Beef?

Picanha, Brazil’s favorite cut of beef, has been a favorite in Brazil for years as an affordable yet flavorful cut of meat, especially when prepared in the traditional churrasco style. In the US, it is still relatively unknown outside of the Brazilian Steakhouse. But its unique flavor, ease of preparation, and affordability make it worthy of further exploration.

What Part of the Cow Does Picanha Come From?

The picanha cut of beef comes from an area on the rump of the cow above a fat cap.
Butchers map of the cow

In the US, the picanha cut is known as a rump cap or sirloin cap. It may also be called a rump cover or “culotte steak.” It is not common to find this cut of meat in stateside grocery stores, where it is typically broken down into smaller cuts of meat like loin or round steaks.

This is unfortunate, because the complete picanha is a delectable, juicy cut of meat. When prepared properly, it has a taste and texture similar to sirloin: buttery, flavorful, and lean. 

Where Can I Find Picanha in the US?

As mentioned above, it is unusual to find picanha in American grocery stores, even high end ones. Outside of Brazilian steakhouses like Texas de Brazil, you will need to visit a specialty butcher to request a picanha or picanha steaks. (unless you check our e-shop) It will be well worth the extra effort to find Picanha, Brazil’s Favorite Cut of Beef. 

There are a few things to keep in mind when looking for a choice cut of picanha:

  • Fat Cap Thickness: you will want a fat cap that is at least 1.5 cm thick
  • Weight: generally speaking, smaller cuts of picanha are better, since they are less likely to contain other cuts of meat that are tougher. Aim for a cut that is 2-3 lbs in weight. 


Dryness: there should not be much liquid coming from the picanha once it has been butchered. It should be a dry cut of meat with most of the fat in the fat cap, not visibly running through the beef.

Raw Pichana ready to season on a board

How Do You Cook Picanha?

At Texas de Brazil, we keep it simple: our picanha is seasoned with sea salt and spit grilled to medium rare perfection. No other seasoning is needed to bring out the flavors of this beef, which is sliced thick with the fat cap intact. 


When cooking at home, you can prepare it in a similar way on a backyard grill. Allow your picanha to come to room temperature and pat dry. Slice the picanha into four or so thick cuts, ensuring you are cutting with the grain*. Season both sides with sea salt or kosher salt. 

Make sure your grill grate is clean and oil it using a paper towel soaked in olive oil or lard. Preheat to about 250 degrees fahrenheit. Arrange the steaks away from direct heat on the outside edges of the grill. Close the hood and cook the steaks for about six minutes per side. 

Once the steaks have cooked on both sides over indirect heat, move them to the center of the grill and sear on each side for a few minutes until the internal temperature reads 130 degrees fahrenheit (medium rare). 

*This may sound unusual. The steaks are cut with the grain initially because they will ultimately be carved into smaller portions against the grain for optimal tenderness. 

Do I Have to Use a Grill to Cook Picanha?

No, there are various methods you can use to cook picanha, including pan searing and oven roasting. 

Pan searing is best used for individual steaks, while oven roasting is better for a whole cut of picanha. Whatever method you use, you will want to ensure you do not overcook your picanha, as it can become tough. 

Pan Searing

Heat an oiled skillet to medium high heat. Season both sides of your picanha steaks with a little sea salt. Sear each side for 1-2 minutes until a nice crust has formed. Remove the steaks and lower the heat to medium. Return the steaks and cook for an additional 3-4 minutes per side, or until you reach an internal temperature of 130 degrees fahrenheit. 

Oven Roasting

Preheat your oven to 350 degrees Fahrenheit. Score the fat cap of your whole picanha and season with sea salt or kosher salt. Heat a skillet to medium high heat. Sear the picanha fat side down (do not put any additional oil) until it is crisp. 

Place the seared roast and drippings into an oven safe pan. Cook for about 30 minutes, or until the internal temperature has reached 125 degrees Fahrenheit (the heat will carry over to 130-135 degrees while resting). 

Allow the picanha roast to rest for fifteen minutes, then slice against the grain. 


What Do You Eat With Picanha?

Picanha is a bold, flavorful beef dish. As such, it pairs well with virtually any accompaniment, from a crisp salad to garlic mashed potatoes. At Texas de Brazil, we recommend a side of our potatoes au gratin, Brazilian black beans, or a helping of potato salad with a little crispy bacon. Pair it with a glass of Texas de Brazil Private Label Cabernet Sauvignon and a slice of Brazilian cheesecake for a truly indulgent experience.

 

Keto Friendly Options at Texas de Brazil

I’m Looking for Keto Friendly Options when Eating Out.

The Ketogenic Diet, also known as “Keto” for short, has grown in popularity over the years as an effective way to lose weight without feeling overly hungry. The diet focuses on a high fat, low carbohydrate approach, with most meals centered around meat and low starch vegetables.While the diet may not be for everyone, anecdotal evidence is high to support its effectiveness in many individuals.

How Does the Keto Diet Work?

Typically, your liver relies on carbohydrates as a source of energy. Carbohydrates are found in foods like bread, sugary fruits, and starchy vegetables. The liver breaks down the carbohydrates in these foods into glucose, a currency of energy which can then be used to power functions within the body’s cells. 

The idea behind the ketogenic diet is that, after a period of severely reduced carbohydrate intake, the liver will look to fat stores as a source of energy in place of glucose. It will begin to convert these fat stores into another form of usable energy, known as “ketones.” 

When the liver runs out of carbs to convert and begins breaking down fat stores into ketones, the body is in a state of “ketosis.” It is the goal of individuals on the keto diet to maintain a state of ketosis so that the liver is continually breaking down fat. 

What Can I Eat at a Brazilian Steak House if I Am On Keto?

It can be difficult to maintain a diet when eating out, especially at an all-you-can eat restaurant! Fortunately, Brazilian steakhouses like Texas de Brazil offer an amazing array of options that are keto-friendly and satisfying. They are also so delicious you will probably forget you are on a diet in the first place.

Individuals aiming for 2000 calories per day on a ketogenic diet should be getting 5-10% from carbohydrates, 10-20% from protein, and 70-80% from fats. This amounts to about 165 g of fat, 75 g of protein, and 40 g of carbohydrates for the day. 

The following are some examples of tasty combinations you can enjoy at Texas de Brazil while adhering to your keto diet plan. Keep in mind that you will hit your protein goal pretty quickly at a steakhouse, so you may want to opt for higher fat vegetarian options for your other meals during the day. 

Keto Meal Ideas at Texas de Brazil

Meal #1

 

Food ItemServing SizeNutrition Information*
Flank Steak2 piecesCalories: 260
Fat: 16 g
Net Carbs: 0 g
Protein: 28 g
Brazilian Sausage1 pieceCalories: 170
Fat: 14 g
Net Carbs: 1 g
Protein: 9 g
Chicken Salad1.5 servingsCalories: 300
Fat: 25.5 g
Net Carbs: 3 g
Protein: 15 g
Steamed Asparagus5 piecesCalories: 25
Fat: 0 g
Net Carbs: 1 g
Protein: 0 g
Sautéed Mushrooms5 piecesCalories: 25
Fat: 1.5 g
Net Carbs: 2 g
Protein: 1 g

Total calories: 780

Total fat: 57 g

Net carbs: 6 g

Net protein: 53

Meal #2

 

Food ItemServing SizeNutrition Information*
Barbecued Pork Ribs3 piecesCalories: 360
Fat: 26 g
Net Carbs: 3 g
Protein: 18 g
Picanha1 pieceCalories: 120
Fat: 5 g
Net Carbs: 0 g
Protein: 16 g
Buffalo Mozzarella2 piecesCalories: 220
Fat: 20 g
Net Carbs: 0 g
Protein: 14 g
Fresh Sliced Tomatoes5 piecesCalories: 25
Fat: 0 g
Net Carbs: 5 g
Protein: 0 g
Tabouleh0.5 cupCalories: 140
Fat: 14 g
Net Carbs: 4 g
Protein: 2 g

Total calories: 865

Total fat: 65 g

Net carbs: 12 g

Total protein: 50 g

Meal #3

 

Food ItemServing SizeNutrition Information*
Lobster Bisque¾ cup (6 oz)Calories: 360
Fat: 34 g
Net Carbs: 8 g
Protein: 4 g
Bacon-Wrapped Filet Mignon1 piece (2 oz)Calories: 150
Fat: 9 g
Net Carbs: 0 g
Protein: 17 g
Lamb Chops2 pieces (4 oz)Calories: 280
Fat: 20 g
Net Carbs: 0 g
Protein: 22 g
Steamed Asparagus5 piecesCalories: 25
Fat: 0 g
Net Carbs: 1 g
Protein: 0 g
Grilled Provolone2 slicesCalories: 80
Fat: 7 g
Net Carbs: 0 g
Protein: 4 g

Total Calories: 895

Total Fat: 63 g

Net Carbs: 9 g

Total Protein: 47 g

 

*Nutrition information calculated using Nutrionix.com database.

Texas de Brazil Is Delicious and Keto-Friendly

This is by no means a comprehensive list of keto-friendly foods at Texas de Brazil or any other churrascaria. Feel free to mix and match based on your dietary requirements and tastes.Our bacon-wrapped chicken, for example, is keto friendly and delicious, as is our parmesan crusted pork loin. For more information on our menu and to prepare for your next visit, click here.

Simple and Delicious Brazilian Cheese Bread (Pão de Queijo)

In Brazil, Pão de Queijo (a.k.a. Brazilian Cheese Bread) is an airy, cheesy treat that is a great accompaniment to any meal. Just a few simple ingredients are needed to make this traditional bun, which has the added bonus of being gluten-free! The dough can also be sectioned, formed, and frozen for later use.

Where Does Pão de Queijo Come From?

It is likely that Brazilian cheese bread originated in the Minas Gerais region in the 1700s. Then a Portuguese colony, the area underwent a population boom after the discovery of gold in Ouro Preto. Wheat was not yet cultivated, so cooks replaced it in bread dishes with starch made from local cassava root, as taught to them by the indigenous Tupiniquim.

The original recipe used this starch and a hard cheese, known as “Minas” cheese, similar to parmesan. Today, the starch and cheese used can vary from region to region. In place of the traditional “manioc” cassava flour, many recipes use tapioca flour. Both are made from cassava, but tapioca starch contains less fiber. The most common types of cheese are the Minas cheese, parmesan, and mozzarella cheese.

Today, pães de queijo are enjoyed as a popular breakfast food or snack in Brazil. They are often paired with an afternoon coffee. Pre-made mixes are sold, or the dough can be bought frozen in many grocery stores. Some bakeries offer stuffed versions, with delectable fillings like dulce de leche or goiabada, a favorite national dessert made from guavas and plenty of sugar.

A photo of Brazilian Cheese bread and coffee
Brazilians often take an afternoon coffee break, which might feature a few freshly-baked pães de queijo dipped in dulce de leche.

How to Make Brazilian Cheese Bread

Pão de Queijo is simple, delicious and very easy to make. The consistency is less like bread and more like a “puff,” with a crispy outside and a chewy, almost hollow center. Each roll is about 50 kcal and made with tapioca starch, which makes them light and gluten-free.

Recipe for Simple and Delicious Pão de Queijo (Brazilian Cheese Puffs)

 Makes about 30 cheese puffs

Equipment:

Stand mixer

Ingredients:
  • 16 oz tapioca flour
  •  8 oz whole milk
  •  2 oz vegetable oil
  • 1 1/2 cups grated parmesan cheese
  •  2 eggs
  • 1.5-2 tsp sea salt
A photo of Brazilian Cheese bread and coffee
Your Pão de Queijo, or Brazilian Cheese Bread, is ready to cook

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a saucepan, bring your oil, milk, and salt to a boil.
  3. While the milk and oil mixture heats, put all the tapioca flour into the bowl of a stand mixer.
  4. Once the milk and oil mixture begins to bubble, pour it over the tapioca flour. Mix together thoroughly on medium speed. The mixture will be sticky and clumpy.
  5. Allow the mixture to cool so that it is warm, not hot, to the touch (about 5 minutes). Once it has cooled enough, add your eggs one at a time with the mixer going at medium speed. The mixture should now look smoother.
  6. When the eggs are fully incorporated, add the grated parmesan cheese. Mix to combine.
  7. To form the dough balls, wet your hands with a little cold water or grease them with vegetable oil. Shape the balls to be about 2” across, about the size of a ping pong ball. Alternatively, you can scoop the dough into a greased mini muffin pan. The puffs will not be the traditionally round shape, but will still taste delicious.
  8. Place the balls at least 2” inches apart on a lined baking sheet. Bake in the preheated oven until crisp and golden-approximately 30 minutes. Enjoy right away with hot coffee or as a side dish with a delicious grilled-meat entree, like Brazilian-style flank steak.

Note: if you do not want to bake off all your dough, you can freeze a portion of it. Pre-form the dough balls, place them on a cookie sheet, and freeze them. Once they are frozen, place them in a container, and store them in the freezer for up to 3 months. When you are ready to use them, allow them to thaw and bake them according to the above instructions.

Try Brazilian Cheese Bread at Texas de Brazil

Texas de Brazil has over 50 locations in the US and overseas. We offer an array of delicious meats cooked in the churrasco style, and a vast selection of traditional accompaniments, including Brazilian black beans, moqueca fish stew, fried bananas, and the famous pão de queijo. Visit our site to find a location near you.

In Churrasco it's all about the ingredients
A traditional spread with Brazilian cheese bread ready to consume

Brazilian Hot Dogs Take Toppings to a New Level

In America, hot dogs can be found virtually anywhere. More than just a staple at ballparks or Independence Day cookouts, the hot dog has become an expression of various regions’ cultures and tastes. Newark, for example, has an Italian spin with a deep-fried frank in pizza bread. The Sonoran dog in Arizona makes a nod to the state’s Hispanic population, with toppings like pinto beans, jalapenos, and guacamole. We’re breaking down the Brazilian Hot Dog, and while we don’t serve these gems as a complete meal at Texas de Brazil, keep reading for a great tip!

Hot dogs are not just a favorite food in the United States. While many countries around the world have their own version, from the shrimp-salad adorned tunnbrodsrulle in Sweden to the simple and snappy Czech parek. Just like in America, the choice of bread, sausage, and toppings is unique to a country’s own tastes and history.

The Brazilian Hot Dog has it ALL

In Brazil, the Cachorro quente is an indulgent on-the-go meal that takes toppings to the extreme. Vienna-style franks are cooked in a tomato-based sauce, placed on a mashed-potato lined bun, and finished with any number of toppings. While nothing is off-limits, really, the preference for toppings varies according to region. But a standard, completo-style Brazilian hot dogs (that’s a hot dog with “the works”) might include:

  • Potato sticks
  • Diced ham
  • Cilantro
  • Ground beef
  • Parmesan cheese
  • A quail egg
  • Peppers and onions
  • Corn and peas
  • Shredded carrots

 

What the Brazilians Pair with this Meal

In the States, we usually eat our hot dogs with a cold beer. So you may wonder: What do Brazilians drink with their hot dogs? Brazilians turn to something a little stronger: the cachaça. Made from fermented sugarcane and heavily regulated, Brazilians produce nearly 800 million litres of cachaça a year. It is the drink of choice for most occasions and may be drunk straight or mixed into a cocktail, such as a Caipirinha.

When mixed with a little sugar and lime juice, the cachaça is refreshing with a subtle spice, much like rum. In the case of the hefty cachorro quente, a strong drink is just what the doctor ordered to cut through those bold and filling layers.

Where Can I Find Brazilian Hot Dogs in the US?

Unfortunately, the Brazilian hot dog has yet to make its way into mainstream American cuisine. There are a few places on the East coast serving up traditional cochorros, like Hot Doogy and Love Dog Hot Dog Buffet. Outside of those areas, your best bet is to make them yourself. Texas de Brazil has over 50 locations across the US and overseas. Next time you visit, you might try doctoring up one of our rodizio-style Brazilian sausages with a ciabatta roll, a side of our garlic mashed potatoes, and any number of toppings from our yummy salad bar. Perfeito!

Recipe for Authentic Brazilian Flank Steak with Zesty Chimichurri Sauce (Texas de Brazil Inspired Recipe)

In Brazil, churrasco and the churrascaria have a long and cherished tradition. Churrasco broadly translates to “barbecue,” and its origins in Southern Brazil can be traced back to the indigenous population. In its early iteration, cuts of meat would be roasted outdoors on green wood grill over a stone fire. Today, gauchos trained in the art of rodizio roast the meat on skewers in a churrascaria, or steakhouse. They move about the churrascaria, slicing off tasty morsels directly from the roasting spits onto customers’ plates.

Chimichurri is also a South American staple. A tangy, garlicky sauce with a deep, herbaceous flavor, it can be used as a condiment or marinade. It is traditionally attributed to Argentinian and Uruguayan cuisine, but Brazilians (and the rest of the world, for that matter) enjoy it with their meat dishes. In Argentina, the recipe calls for garlic, olive oil, parsley, red wine vinegar, oregano, salt, and red pepper.

A Fan Inspired Recipe for Flank Steak

At Texas de Brazil, we enjoy finding fans of the brand that have put their own gaucho spin on the traditional recipe: cilantro! The standard recipe uses parsley as the primary herb ingredient, which is what earns it the nickname “Argentinian Pesto.” We find the addition of cilantro gives it an even greater depth of flavor that perfectly complements any meat dish, especially steak. Just ask Cheryl at 40aprons, who very kindly calls our version the “Holy Grail” of chimichurri recipes.

This authentic Brazilian flank steak served with our zesty chimichurri sauce is the perfect summer BBQ dish. It is simple, flavorful, and eye-catching. Enjoy it with a side of garlic mashed potatoes, fried bananas, or a light and crunchy cucumber salad. If you’re looking for an exact match of this recipe, you may order the exact meat we use here at Texas de Brazil to be delivered to your door.

Authentic Brazilian Flank Steak with Zesty Chimichurri Sauce (a Texas de Brazil Inspired Recipe)

 

Equipment

Food processor or blender

Ingredients

For the Chimichurri sauce:

1 cup extra virgin olive oil
¼ cup lemon juice or red wine vinegar
2 TBSP garlic
½ cup fresh parsley
¼ cup fresh cilantro
1 TBSP dried oregano
1 TBSP red pepper flakes
Salt and pepper to taste (start with 1.5 tsp salt)

For the Steak:

1 ½ lbs flank steak
¼ cup extra virgin olive oil
1/3 cup fresh lime juice
½ cup orange juice
2 TBSP soy sauce
1 TBSP minced garlic
2 tsp paprika
2 TBSP salt
3/4 tsp ground cumin
1 tsp dried oregano
2 TBSP brown sugar or honey

Instructions:

Step 1: Make the Steak Marinade

While at Texas de Brazil, we want the meat and flavor of the grill to speak through, so we only use rock salt to flavor, this particular recipe uses a marinade. First, whisk together marinade ingredients. Pour over flank steak in a shallow dish or in a re-sealable bag. Place in the refrigerator and allow to marinate for at least 30 minutes.

Step 2: Make the Chimichurri Sauce

In your food processor, pulse the fresh garlic to a fine mince. Add the fresh herbs and pulse to uniform consistency.
Add in the salt, red pepper flakes, lemon juice/vinegar, and olive oil, and pulse to combine.

NOTE: avoid using the “blend” setting on your food processor, as over-mixing will result in a paste-like consistency. We are looking for a sauce that can be drizzled. You can also use a blender for these steps, but again, avoid over blending.

Step 3: Cook Your Steak

Preheat your grill, grill pan, or nonstick frying pan to medium-high heat. Cook your steak to your desired level of doneness. We recommend medium-rare for this dish, which is 130-135 degrees Fahrenheit. Allow to rest for ten minutes, then slice in thin strips. Fan the strips on a serving platter and drizzle with chimichurri sauce.

Desfrute! (Enjoy.)

 

Visit Texas de Brazil

Texas de Brazil is an authentic Brazilian steakhouse that offers delicious meats carved tableside in the traditional churrascaria method. With over 50 locations, we look forward to serving you in true gaucho style. Visit our website to find a steakhouse near you or to explore our new meat delivery service-Brazilian recipes delivered right to your door.

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