Guarana Soda

The ripe guarana berries with their black seeds resemble human eyeballs. 

Guaraná is a flowering plant that produces berries similar to the coffee plant. It is native to the Amazon rainforest and has been used for centuries by Brazilian Indians as a source of energy. The seeds of the ripe guarana fruit are used to make a sweet syrup. This syrup is the primary ingredient in guaraná soda, a national favorite in Brazil. 

Origins of Guarana Consumption

The indigenous peoples of the Amazon, in particular the Satere Mawe Indians, were aware of the energizing and medicinal properties of guaraná long before it became a soft drink. 

In 1669, Father João Felippe Bettenford observed how members of the tribe would consume the fruit prior to hunting. A drink made from powdered seeds mixed with water gave the hunters enough energy to feel satisfied and hunt all day. Father Bettenford also reported that the plant was often used in the reduction of fevers and headache. 

History of Guarana Soda

Like Coca-Cola, guarana soda was first developed by a physician from Rio de Janeiro who sought to market its medicinal properties. A soft drink factory by the name of Guarana Cyrilla launched in 1906 to produce the soda on a bigger scale. Unfortunately, the naturally bitter taste proved to be unappealing to the masses, and this first endeavor was unsuccessful.

A second manufacturer, Guarana Antarctica, patented a formula that removed the astringent taste from the soda in 1921. The result was a sweet, floral and fruity soda that remains extremely popular today. This particular brand is produced in only four countries worldwide: Brazil, Argentina, Portugal, and Japan. 

What Else is Guarana Used For?

Guarana has many properties that have made it a popular ingredient not just in the soft drink, but in other products as well. The seeds are naturally high in caffeine, containing up four times more of the stimulant than coffee beans. This is why you will often find “guarana” on the list of ingredients for popular energy drinks, including Red Bull and Monster.

Guarana is also said to contain medicinal properties. While definitive studies are still lacking to support specific health claims, guarana has demonstrated antimicrobial effects and high levels of antioxidants. This may lend credibility to reports of improved complexion, heart health, and possible anti-cancer effects. 

What Does Guarana Soda Taste Like?

Most describe the taste of Guarana Antarctica as tart and crisp, like an apple, and with a sweeter, berry-like after taste. It is less sweet than typical soft drinks, with 36 grams of sugar per 12 oz can (compared to 39 grams in a 12 oz can of Coca Cola). 

There are 140 kcals in one can, which is comparable to a can of regular Coke. Despite guarana’s natural caffeine levels, Guarana Antarctica actually has less caffeine than Coca Cola or Dr. Pepper. 

Nutrition in Guarana Soda vs Coca Cola

A case of Guarana Antarctica available on amazon.com. 

Where Can You Buy Guarana Soda?

Guarana Antarctica is widely available in the United States at chain grocery stores, including Walmart, Safeway, and Sprouts. It can also be easily ordered online. It is delicious over ice or as a mixer in a Guaraninha, a bubbly version of the Caipirinha. In true Brazilian fashion, enjoy your drink with plenty of delicious food while watching a football match.  

Come to Texas de Brazil for an Authentic Brazilian Experience

For more Brazilian customs, history, and recipes, check out our blog page. For a true taste of Brazil, visit one of our 50+ locations and enjoy unparalleled cuisine and hospitality. Or, bring the tastes of Brazil right to your door with one of our hand-curated butcher box grill packages. 

Easy Baked Pork Chops (With Honey Garlic Glaze)

These sweet and savory baked pork chops are juicy, tender, and come together in less than 30 minutes. They pair well with a side of garlic mashed potatoes and roasted green beans. 

In this recipe, we will be using a bone-in chop, but you can easily substitute a boneless version. We do find the bone-in chops have a richer flavor and are less prone to drying out. Boneless can be just as tender, you will just need to adjust the cooking time. 

Choosing Your Pork Chops

Pork can be a delicate, juicy cut of meat when prepared properly. The first steps to success involve selecting the right chops in the first place. A few things to look for when choosing your chops:

• Thickness

Avoid chops that are any less than 1 inch thick. Pork can quickly become tough, and thin chops give you even less room for error when cooking. For the best cuts of meat, visit a specialty butcher. 

• Temperature

Whenever possible, allow the chops to come to room temperature before cooking. If your pork is too chilled, it will cook unevenly. The outside will cook much faster than the inside, resulting in a tough, chewy crust. Ideally, bring the chops out of the fridge thirty minutes before you plan on cooking them. 

• Seasoning

Pork has an exceptionally mild flavor, which means it can be bland without proper seasoning. The subtle flavor of pork means you can experiment with all kinds of herb and spice combinations, but be sure to adequately season with at least salt and pepper. 

• Timing

Until the 1990s, the recommended internal temperature for pork was 160 degrees fahrenheit or higher. This was due to the possibility of infection from a parasite (Trichinella spirosis) that has since been eradicated in the United States. The USDA updated its recommended temperature for pork to 145 degrees fahrenheit. In other words, don’t be afraid to go for medium-cooked pork! It is perfectly safe and much more tender.

• Resting

Resting meat is more often associated with beef, but it is just as important for pork. Pork chops need only a few minutes of resting, but it is well worth it. This time allows the juices to return to the center of the meat instead of spilling out onto your plate when cutting into it. 

Easy Baked Pork Chops With Honey Garlic Glaze

Ingredients:

• 4 pork chops at least 1-inch thick (bone-in or boneless)
• 3 tablespoons honey
• 1 tsp brown mustard
• 1/2 tablespoon garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• ½ tsp freshly ground black pepper
• 1 tsp salt
• 2 tablespoons olive oil

Directions:

Preheat your oven to 400 degrees fahrenheit.

1. Trim any excess fat from your chops and allow to come to room temperature for 30 minutes. 
2. Heat a skillet over medium high heat. Meanwhile, mix your honey, brown mustard, garlic powder, thyme, rosemary, and 1 tablespoon of the olive oil in a small bowl. 
3. Pat your chops dry with a paper towel and season liberally with salt and pepper. Add the other tablespoon of olive oil to the preheated skillet and sear chops to a golden brown on each side (1-2 minutes per side). 
4. Transfer browned chops to an oven-safe dish and coat with ⅔ of the honey mixture. Bake uncovered for an additional 12-15 minutes, or until the internal temperature reaches 145 degrees (bone-in chops will take a little longer than boneless). 
5. Tent the chops with foil and allow them to rest for three minutes. Drizzle the chops with the remainder of your honey glaze and garnish with fresh rosemary before serving.  

Visit Texas de Brazil for Traditional Churrasco-Style Recipes

Texas de Brazil has more than 50 locations across the United States and internationally. Enjoy perfectly prepared, flame-grilled meats and decadent side dishes. For a taste of Brazil at home, visit our brand-new online butcher shop for the best cuts of meat delivered right to your door. 

How to Be Polite in Brazil

If you are planning on visiting Brazil, you may find it useful to brush up on your Portuguese or research local customs. Don’t forget to include physical gestures and greetings in your research, or you may find yourself in an unintentionally tense situation. Certain gestures are considered extremely rude, while others (like a kiss on the cheek) are part of customary greetings. The following are quick tips on how to be polite in Brazil.

The Kiss as a Greeting 

Not only do Brazilians kiss as a way of saying, “hello,” they do it in a very specific way. The number of kisses and where they are placed can change depending on where you are in the country.

If you are unsure of how many kisses to give, a single kiss with the right cheek touching the other person’s is a good place to start. This is the greeting most common in Sao Paulo and Minas Gerais.

In Rio, two kisses are customary. In Bahia, expect to receive three or more kisses! 

While this may seem overly familiar to Americans, do not refuse a kiss as a greeting. It is a platonic gesture that is a universal custom. Touching of the arms and back is also commonplace and it is considered rude to recoil or back away.

Symbolic Gestures and Sounds in Brazil

Brazilians use a thumbs up and thumbs down to convey approval or disapproval, respectively. Avoid using the American “okay” sign, which makes an “o” shape with index and thumb touching. This is a rude symbol in Brazil that translates roughly to extending your middle finger in the us.

A clicking of the tongue while shaking one’s head can also signify disappointment in Brazil. 

Accepting an Invitation in Brazil

If you have been invited to dinner or a party, dress to impress! Not only is it a sign of respect to dress up, you will find yourself embarrassingly underdressed if you do not make the extra effort. Brazilians dress up in stylish attire for all occasions, and it is considered impolite to be too casual.

Keep in mind that time is more relaxed in Brazil. There is often no strict start time or end time to an event. Even if there is an established meeting time, you may find your Brazilian friends are more than a few minutes late. 

Rules for Eating in Brazil

Brazilians tend not to eat food with their hands. This means using a fork and knife, even for foods such as fruit. In the case of street food, it is acceptable to hold the food with a napkin while eating, but never with bare hands. 

To signal a server in a restaurant, you can raise one index finger. Do your best to eat all the food on your plate to show you enjoyed it. 

Final Suggestions to Remain Polite in Brazil

If you are staying in Brazil, consider adopting these additional rules of general etiquette:

• Do not blow your nose in public
• Do not touch food with your hands
• Brush your teeth after lunch if you do not already do so
• Do not inquire about income
• Do not ask someone their age
• Do not leave without saying “good-bye”
• Do not discuss politics, religion, or economic status
• Do not refer to Brazilians as “Latin Americans”
• Avoid swearing
• Expect to be educated on the subject of soccer, or “football”
• Do not be visibly bothered if someone is late

Get a Taste of Brazil at Home

You can enjoy Brazil’s famous hospitality and cuisine in one of our 50+ restaurants, or try your hand at preparing picanha at home with our specialty meats delivered right to your door. Visit our butcher shop to find out more. 

Passion Fruit Mousse Recipe (Mousse de Maracujá)

Passion fruit is a staple of Brazilian cuisine, where it is featured in everything from cocktails to popsicles. The fruit is derived from a species of passion flower, Passiflora edulis, a perennial vine native to South America. This dish as a dessert will create smiles around the dinner table. Download the Passion fruit mousse recipe below, you’ll want to after you taste it!

Passion fruit has a unique flavor, reminiscent of guava and kiwi. It is sweet and tart, making it a refreshing addition to dessert dishes and beverages. In Brazil, one of the most delicious dishes made with passion fruit is a simple mousse called mousse de maracujá.  

Mousse de maracujá is a national favorite in Brazil. It is as ubiquitous in restaurants and bakeries as chocolate cake is in America. Its velvety texture and unique flavor make a stylish end to any meal, and its simplicity makes it a favorite for cooks in a hurry.

This mousse requires just a handful of ingredients and can be made up to two days ahead for a worry-free dessert. Serve with whipped cream or a drizzle of sweetened coconut cream. 

Passion Fruit Mousse Recipe (Mousse de Maracujá)

Servings: about 4

Ingredients:

8 oz passion fruit juice* (unsweetened)

14 oz sweetened condensed milk (1 can)

9 oz heavy whipping cream

2 tsp unflavored gelatin

3 tablespoons water

*You can use passion fruit pulp or concentrate for this recipe as well. For fresh pulp, add 3 tablespoons of water and blend in a blender. Strain out any seeds. For juice concentrate, add 7 oz of water (1:1 ratio) and blend. 

Directions:

• Step 1: sprinkle the gelatin over your water in a heat proof bowl. Let hydrate for five minutes, or according to packet instructions.
• Step 2: microwave gelatin for 20-30 seconds on high, or until it is dissolved.
• Step 3: add your juice, condensed milk, and whipping cream to a blender. Blend on high for about 45 seconds, until everything is smooth and combined. 
• Step 4: add the dissolved gelatin to the mixture and blend for 3 minutes.
• Step 5: pour your mixture into serving containers. Refrigerate for at least three hours, or until set. 

Enjoy!

The Music of Rio de Janeiro

Joao Gilberto with his classical guitar, a key element in bossa nova. Photo courtesy of npr.org

Bossa Nova has become synonymous with the country of Brazil and, in particular, with Rio de Janeiro. With its lilting classical guitar, soft beat, and smooth vocals, it seems to perfectly embody Rio’s diverse, artistic culture. 

The Father of Bossa Nova

Bossa Nova emerged as a variant of Samba, a genre of music that had been popular in Brazil since the early 20th century. In the 1950s, Brazilian musician Joao Gilberto began experimenting with jazz elements and guitar rhythms that would breathe new life into the genre.

The microphone had been recently introduced to Brazil. The ability to amplify sounds meant Gilberto could emphasize subtleties and harmonies within his music that had previously been overlooked. Although the microphone allowed for such innovations in live music, the ability to record them was still very limited. Gilberto’s solution was to further simplify the overall sound, prioritizing the anti-rhythm of his guitar and his unsual vocal style. 

What Does Bossa Nova Sound Like?

Elizete Cardoso’s Album “Cancao do Amor Demais” is widely regarded as the first album to feature the bossa nova style. 

Gilberto’s music was marked by a syncopated classical guitar whose nylon strings were plucked by hand, not with a pick. His vocals were deliberately understated so as not to overshadow the sound of the strings. Gilberto further equalized his sounds by using two microphones: one for his voice, and one for the guitar.

Gilberto’s new style of guitar first appeared in 1959 on Elizete Cardoso’s album, Canção do Amor Demais. Elizete was a renowned Brazilian actress and singer, and Gilberto himself accompanied her in two songs using his signature style. Later that same year, he would release his first Bossa album, showcasing his guitar and also his unique way of singing.

The album was a huge success and spawned an artistic movement, helmed by Gilberto and inspiring younger musicians like Sergio Mendes, whose version of Ben Jorge’s “Mas Que Nada” became one of his signature songs. The song itself was inducted into the Latin Grammy Hall of Fame 2013. 

The New Wave

The precise origin of the name “bossa nova” as it pertains to music is unknown. However, the word “bossa” was used colloquially in the 1950s, particularly in the artsy beach scene, to describe something charming, trendy, or effortless. It can also be found as early as 1932, when musician Noel Rosa used the word in a traditional samba.

Wherever the name came from, the term eventually came to embody a “new wave” of samba, a refreshed and purified form that focused on new rhythms, classical guitar, and subdued vocals. When Gilberto passed away in 2019, Leonard Rocha wrote in his obituary that his music described a “period of intense optimism in Brazil.” The music certainly reflects a sense of nostalgia and creativity that continues to inspire artists all over the world. 

Enjoy Brazilian Culture at Home

Queue up your favorite Bossa Nova album and grill like a true gaucho with one of our signature grill packages, which include such favorites as flank steak, brazilian sausage, and, of course, picanha. 

Alternatively, you can enjoy all your favorite churrasco dishes at one of Texas de Brazil’s 50+ locations across the country and internationally. Find the location nearest to you today!

Feijoada is a popular meal accompaniment in Brazil, where it is considered a national dish. The name is derived from the Portuguese feijão, meaning “bean.” It consists of black beans that have been slowly stewed with pork and beef. 

Like much of Brazilian cuisine, feijoada is a fusion of cultures and tastes. It is an especial nod to the country’s African roots, with the most widely accepted origins of the dish being attributed to the slaves of the sugar plantations. The dish is reminiscent of the pork and beans found in the American South, and has even been described as a Brazilian “soul food.” It is often paired with greens, rice, and orange slices. 

Variations of the basic ingredients for the Brazilian black beans exist all over the country, with additives like sausages, rice, and various seasonings. Some recipes call for pig’s ears, pig’s feet, or other bits that might otherwise be thrown away. You are more than welcome to use whatever meat trimmings you like. For our recipe, we like to use beef short ribs, bacon, Brazilian sausage, and Portuguese linguica sausage. 

To finish this dish, we top the beans with crispy, buttery farofa. Farofa is a bread crumb-like topping made by pan-frying cassava flour in plenty of butter and oil. (In Bahia, it is traditionally made using dende oil, or palm oil, which gives it a deep yellow color.) For additional flavor, our farofa is crisped with onions, garlic, bacon, and salt and pepper. 

Gluten Free Stuffing Alternative

Cassava and tapioca flour are gluten free, so farofa can also be used as an alternative to traditional bread stuffing for your holiday meal. Add raisins, chopped nuts, and apples for texture and sweetness and serve with turkey or roast picanha for a truly special dinner. 

Recipe for Feijoada with Crispy Farofa Topping 

Ingredients

For the Feijoada:

• 1 lb dry black beans (soaked overnight)
• 3 oz diced bacon
• 4 bone-in beef short ribs
• 4 Brazilian sausages, sliced*
• 1 smoked linguica sausage, sliced**
• 3 large tomatoes, diced (or 1 can stewed tomatoes)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 4 cups chicken stock
• 4 cups water
• Extra virgin olive oil
• 1 tsp salt (or more as needed)
• Freshly ground black pepper
• 2 bay leaves

*You can substitute chorizo if you cannot find Brazilian sausage, but it will have a different flavor. You will also want to pre-cook the chorizo to render some of the grease out.

**If you can’t find linguica, you can substitute another smoked sausage, such as kielbasa

>>>Find our custom brand Brazilian Sausage in our NEW Butcher Shop

For the Farofa:

• 8 oz cassava flour/tapioca flour
• ½ cup diced yellow onion
• 2 cloves garlic, minced
• 2 strips thick cut bacon, diced
• 2 tbsp unsalted butter
• Salt and pepper to taste

Instructions

For the Feijoada:

1. Preheat a large pot (cast iron works well) over medium heat. Cook the bacon until crispy. Remove from the pan and drain over paper towels.
2. Brown the short ribs and sausages in batches. Drain any excess oil.
3. Add a tablespoon of fresh olive oil to the pan. Saute the diced onions until just translucent. Add garlic and tomatoes and cook for 1-2 minutes more. 
4. Drain your beans and rinse them in cold water. Add them to the pan with the sliced sausages, short ribs, bacon, and vegetables. Cover with 4 cups chicken stock and 4 cups water.
5. Bring to a boil then reduce heat to low. Add the bay leaves. Cover and simmer for 2 hours, or until beans are cooked through.
6. Remove the short ribs and slice the meat from the bone. Return the meat to the stew.
7. Remove bay leaves before serving.

For the Farofa:

1. Add your diced bacon to a frying pan over medium heat. When the bacon fat begins to render, add the butter. 
2. When the bacon starts to crisp, add the onions and cook until translucent (about 2 minutes).
3. Add the garlic and cook just until fragrant-careful not to burn it!
4. Add your cassava flour, salt, and pepper. Toast the flour until it soaks up the oils and turns golden brown (2-3 minutes). Stir the mixture occasionally so it does not burn. 

How to Eat your Feijoada

For a traditional feijoada completa, serve your black bean stew over rice and topped with the Farofa, fried kale or collards, and orange segments. It is a hearty meal in its own right, but can also be a delectable side dish at your next family or holiday get-together. Enjoy with an ice cold beer, caipirinha, or fruit juice. 

Try Feijoada at Texas de Brazil

Let us do the cooking for you! Feijoada black bean stew is just one of the many delicious and traditional side dishes on our menu. Visit one of our 50+ locations to try our churrasco-style meats and accompaniments in a lively and welcoming atmosphere. 

The caipirinha is a favorite cocktail both in and outside of Brazil. The traditional drink calls for sugar, lime juice, and cachaca, a strong liquor distilled from fermented sugarcane. Cachaca is central to the food and drink scene of Brazil, where it has been produced for hundreds of years. 

How Much Do Brazilians Love Cachaca?

Cachaca is the national spirit of Brazil and is heavily regulated. Brazil is the only country permitted to make the drink, which is usually 38-48 percent alcohol by  volume. It is estimated that Brazilians drink about 360,000,000 gallons of cachaca every year. Of the more than 1.3 billion litres produced annually, only about 1% is exported. Germany has the highest consumption rate of cachaca outside of brazil.

By these numbers, I think we can safely say that Brazilians really love their cachaca.

Where Does Cachaca Come From?

Cachaca production dates back to the early 16th century when Portuguese colonists began to transfer sugar production from the Madeira Islands to Brazil. 

Up to this point, a drink called aguardente de cana (“cane alcohol”) had been produced in Madeira using specialized stills. These stills were brought to Brazil, along with the first cuttings of sugar cane, in around 1532. The drink was renamed “cachaca.”

What Does Cachaca Taste Like?

The flavors of cachaca depend largely on how it was produced and if/how long it was aged. Cheaper versions can have a stronger, almost chemical-like taste. Young, small-batch cachaca is usually described as “earthy” or “grassy.” Aged versions will take on the flavors of their barrels and have more complicated notes, like spices, fruits, and grass. 

How is Cachaca Different from Rum?

Like rum, cachaca has an aged and unaged version. The branca or “white” cachaca is bottled immediately after distillation, although it can be aged according to the preference of the distiller. Cachaca branca is usually cheaper and not as smooth, which makes it the preferred choice for mixed drinks. 

Aged cachaca is known as amarala, or “yellow,”to reflect its golden color. For this reason it is also sometimes called ouro, meaning “gold.” Cachaca amarala is aged for at least three years and up to fifteen years. It has a smooth taste and is typically sipped neat.

Unlike rum, which is produced traditionally using the byproducts of sugar production (especially molasses), cachaca is produced from fresh, fermented sugar cane juice. However, there are certain rums that are produced using this technique as well. Rhum agricole, for example, is produced using fresh cane.

The distinction between rum and cachaca seems to be largely a cultural one. Until 2013, cachaca was referred to as “Brazilian Rum” in the United States because of its similarities in production, aging, and taste. In 2013, an agreement was signed to refer to the drink by its proper name and to describe cachaca as “a type of rum and a distinctly Brazilian product.”

How to Make Passion Fruit Juice Caipirinha

Like most cocktails, the caipirinha has many variations. The traditional lime juice and sugar can be substituted with nearly any fruit juice, but tropical juices like passionfruit are particularly good. 

Since passion fruit is native to Brazil and widely available at markets, it is the mixer of choice for caipirinha (after the standard lime juice). Mixed with sugar and strong cachaca, it makes for a beautiful and refreshing summer drink.

Luckily, it is not as difficult as it once was to find cachaca at your local liquor store. There are several great entry-level brands of cachaca to choose from, each with its own distinct flavor and price point. Most large liquor stores now carry at least one version of cachaca. It is also available online, where you can even purchase a handy caipirinha kit. 

In a pinch, you can use white rum. But it will not, technically, be a caipirinha anymore. It will be a caipirissima. 

Passion Fruit Caipirinha Recipe

Yield: about five 4-oz drinks

Ingredients:

8 fl oz white or silver cachaca

2 oz white sugar*

4 limes 

8 oz passion fruit juice (fresh or shelved)

Directions:

1. Roll 3 of your limes back and forth a few times before cutting them into wedges. This helps the juice concentrate in the center. 
2. Place the lime wedges and all of the sugar in a pitcher and muddle until the juice is released and the sugar is dissolved. Remove juiced limes.
3. Pour the passion fruit juice and cachaca into the pitcher and stir to combine.
4. Cut the last lime into slices and garnish 4-5 glasses filled with ice. Pour the caipirinha mixture over the ice and serve. If you are using fresh passion fruit, you can add the fruit itself as a garnish as well.

*You can adjust the amount of sugar depending on how sweet you like your drink. Also keep in mind that if you are using boxed passion fruit juice, it may already contain some amounts of sugar. 

Caipirinhas at Texas de Brazil

A chilled, refreshing caipirinha is the perfect complement to a delicious meal at Texas de Brazil. Visit one of our 50+ locations to try our signature cocktails and incomparable churrasco-style meats.

A Traditional Christmas meal in Brazil

Around the world, the Christmas holidays are a time to celebrate family, friends, and good food. Brazil is no exception. 

At Christmas, Brazilians enjoy a vast array of traditional foods that reflect their unique blend of cultures and religion. In the US, Christmas Dinner is often served at midday on December 25th. In Brazil, the main meal is eaten late at night on Christmas Eve, and the festivities can last until the early morning. 

The table is laid out in much the same fashion as in America and Europe, with red and green as prominent colors, a Christmas tree or nativity scene in the background, and centerpieces decorated with holly berries. 

What Do Brazilians Eat for Christmas Dinner?

Main Entree

The central dish of Brazilian Christmas Dinner is typically a “chester,” a special variety of chicken that has been bred to have a high percentage of breast and thigh meat. Unlike the turkeys roasted in the US, chesters are sold in boneless, oval-shaped packages. They are roasted and carved like boneless honey ham. 

There is some mystery surrounding the origin of the chester, with theories ranging from it being a hybrid mutant chicken to it migrating every year to Brazil from the North Pole. Regardless of its origins, it is a staple of Brazilian Christmas, where it is declared universally delicious.

A boneless chester chicken ready to be carved over a bed of fresh fruit.

In other regions, especially the coast, bacalhau is the star dish. This salted cod is soaked overnight then rolled into balls (“bolinhos”) for frying. The result is a flavorful, crunchy, and comforting fish croquette. 

Bolinhos de bacalhau, fried croquettes eaten for Brazilian Christmas.

Side Dishes

In the US, the foods we select have a great deal to do with the weather outside. Our Christmas is typically chilly, with hot and comforting foods eaten to mitigate the cold. In Brazil, however, the winter months are hot. December 25 is the middle of Summer for countries in the Southern Hemisphere, and the foods present at holiday meals reflect this.

The chester or bacalhau are often accompanied with fresh salads, dried fruit, and cold potato salads mixed with apples and raisins. Bowls of rice seasoned with garlic are a staple, as are ham and cheese plates, seasoned kale, and farofa-a mix of fried cassava flour and crispy bacon bits. 

Dessert

Americans typically eat pie for dessert at Christmas-pumpkin pie, pecan pie, and apple pie are the most common. In Brazil, the two most common desserts are panettone and rabanadas. Panettone is a nod to Brazil’s Italian heritage. It is sweet bread in a large muffin-shape with dried fruits or chocolate. These can be purchased pre-made in Brazilian supermarkets starting in November.

Rabanadas is the Brazilian version of pain perdu, or French Toast. Stale pieces of bread are soaked in milk and egg, seasoned with warming spices, and fried. 

Rabanadas, Brazilian French toast eaten for dessert on Christmas Eve.

German strudel may also be found, along with marzipan, bowls of refreshing, seasonal fruit. Mangoes, guava, pineapple, and cherries are favorites.

Beverages

Again, Christmastime is summertime for Brazilians. They tend to substitute our preferred drinks of mulled wine, spiked hot chocolate, and eggnog for more refreshing beverages. Cold beer and whiskey on ice are often served as the spirits of choice. Interestingly, caipirinhas are not often featured at Christmas dinner. They are reserved for more casual days at the beach. 

Experience Brazilian Culture and Cuisine

While Christmas is undoubtably more a celebration done at home, at Texas de Brazil, we cherish the opportunity to share more and more about the traditions of Brazil. Outside of Brazil, you can experience the unique flavors and hospitality of Brazil at one of Texas de Brazil’s 50+ locations. Go online to find the restaurant nearest you, or give the gift of churrasco with one of our hand-curated grill package options.