Christmas in Brazil

Posted on November 28, 2022 by John Reynolds

Like many parts of the world, Christmas in Brazil is a time dedicated to being with family, reflecting on the past year, and enjoying good food. There are a few traditions that are distinctly Brazilian, however. Let’s discover how Brazilians celebrate Christmas.

Brazilian Christmas Traditions

Midnight Mass

As a predominantly Catholic nation, those who observe Christmas often attend a midnight mass on Christmas Eve. This special mass is known as Missa do Gallo in Portuguese, which means “Rooster’s Mass.”

In fact, Christmas Eve is the main day for celebration in Brazil. Following mass, many friends and families join together to exchange gifts and enjoy a traditional Brazilian Christmas dinner. Those who do not attend church also celebrate with food, drink, family, and presents on the night of the 24th.

Outdoor Fun

While we, in the States, are often cozied up inside by the fire on Christmas day, most Brazilians will be found outdoors. It is, after all, the middle of summer in the Southern Hemisphere, so Brazilians like to celebrate with churrasco, drinks, and a dip in the pool.

Secret Santa

Brazilian celebrations can get very large very quickly. Extended family and friends of friends of friends are all invited, and the party lasts hours. Buying a gift for everyone in attendance is next to impossible, not to mention expensive. The Brazilian solution is to exchange gifts Secret Santa style, where each person is responsible for getting a gift for one other person. This is known as Amigo Oculto, and it helps save time and money while still allowing everyone to receive a gift.

Papai Noel

Speaking of Santa, Brazilian children share the common belief that Father Christmas (“Papai Noel” in Portuguese) will bring them presents on Christmas Eve. He is depicted in much the same way as in the US and other parts of the world. He wears red and white robes, a warm hat, and has a white beard. Some like to think his robes are made of silk to keep him from overheating in the hot Brazilian sun.

Traditional Foods

Like Americans, Brazilians have a few staple items that will be found on almost every table at Christmas time. In place of a turkey, a Chester style chicken is often the centerpiece. Favorite side dishes include rice and feijoada with farofa, as well as plenty of fresh fruit.

No Christmas dinner in Brazil is complete without the panettone (panetone in Portuguese). Panettone is an Italian sweet bread, originally from Milan. The bread has a distinctive dome shape and the base is typically wrapped in decorative paper. It can be filled with a wide variety of candied fruits, but the traditional bread incorporates candied orange and lemon and is dotted with a good amount of raisins. A popular South American version of the panettone uses candied papaya in place of the orange and lemon.

Another favorite dessert for Christmas in Brazil is rabanada: a crispy, cinnamon-sugar spiced version of French Toast. Brazilians do not eat French Toast for breakfast or brunch. It is exclusively a dessert treat, and it is deep fried for extra decadence.

Give the Gift of Churrasco This Christmas

Celebrate Christmas the Brazilian way by visiting one of our 50+ locations this holiday season. Better yet, give the gift of Texas de Brazil by purchasing a gift card or a hand-curated grill package from our online Butcher Shop. Call or go online today to find the perfect Christmas gift for your barbecue-loving friend.

The Gaucho Knife (Facón)

Posted on August 23, 2022 by John Reynolds

The history behind the gaucho knife is intertwined in the culture and history of the gauchos themselves. The image of the lone horseman hunting and foraging on the pampas, selling animal hides and ostrich plumes and sleeping under the stars sounds like a character from a novel rather than history. But the day-to-day existence of the gaucho was often fraught with the very real and very unromantic circumstances of hunger, thirst, and safety.

Gauchos first emerged as a distinct social class in the 17th century, but it was not until the 1800s that the name “gaucho” was used in writing by Spanish colonists. The name was, initially, a derogatory term for the nomadic horsemen, who were perceived as bandits and smugglers.

The origin of the term is not known, precisely. There are several theories, most of which have been debunked or highly questioned. However, most scholars agree that it likely arose from an indigenous word that contained sounds that could not be pronounced by speakers of Spanish and Portuguese.

The word garrucho, for example, is a Charruan word for a “low” or “contemptible person.” The Charrua were the indigenous peoples of the borders between Brazil and Uruguay. The double “r” sound in this word would have been difficult for Portuguese-speakers to pronounce. As a result, the spelling was probably changed to include an “h” sound. The resulting “gahucho” reached its final iteration in the form of “gaucho,” when Spanish-speakers omitted the “h” entirely.

From Bandits to Heroes

The gaucho reputation was strongly bolstered during the Argentine and Uruguayan wars of Independence, during which they were recruited as soldiers for their superb horsemanship and knowledge of the land.

The gauchos proved themselves to be brave and highly adept cavalry men, especially under the leadership of Argentine caudillo Martin Miguel de Güemes. It was Guemes who helped turn the word “gaucho” from one of derision to one of respect, as he referenced the men in his troops as “my gauchos.”

Gaucho Culture

Like the American cowboys, gauchos had a distinctive style of dress that was both practical and traditional. Most wore a poncho that could also act as a horse blanket. The poncho was worn over loose pants called bombachas. The horseman could be further cushioned in the saddle with another blanket worn around the loins. This was called a chiripa, and was belted together with a sash known as a faja. The final adornment worn by many gauchos was an ornate leather belt.

As cattle herders, the gaucho diet consisted nearly entirely of beef. They also drank a special infusion of yerba mate, a strong tea that provides nutrients and caffeine. The tea was traditionally drunk through a long silver straw from a hollowed out gourd.

Gauchos were known for being solitary, but were also extremely hospitable to guests, offering food and shelter for as long as someone might need.

The Gaucho Knife

Unfortunately, gauchos also developed a reputation for violence amongst themselves, no matter how trivial the argument. Tucked into the sash of every gaucho was the facón, a distinctive and deadly blade that was sometimes used to resolve these arguments.

Approximately fourteen inches in length with an elaborate wooden or horn handle, the facón was most often used as a utility knife. However, it has also been attributed to a good deal of bloodshed. Charles Darwin, who lived in the pampas for half a year in 1833, faulted the knife for the fatalities which often occurred during petty brawls:

“…there is much bloodshed: the habit of constantly wearing the knife is the chief cause of the latter. It is lamentable to hear how many lives are lost in trifling quarrels.”

Gauchos Today

By the end of the 19th century, the gaucho way of life was on the decline. South Americans increasingly viewed the gauchos as backward, and their nomadic existence gave way to the more permanent occupation of rancher and herder.

However, the gaucho legacy remains a strong part of Argentinian, Uruguayan, and Brazilian culture. They are featured in numerous poems, novels, and artwork, commemorated for their assistance in the wars of independence.

You can also get a small taste of what it was like to be a gaucho through the style of cooking known as churrasco. The gauchos were the originators of this style of cooking, which is similar to asado in Spanish. Churrasco uses only a little salt and flame roasts cuts of meat to bring out its perfect texture and flavor.

Gaucho Knife Gift

The facón continues to be a symbol of the gaucho way of life. Its rustic beauty and honed edge make it an ideal carving tool and a beautiful present for the foodie or historian in your life.

The gaucho knives offered by Texas de Brazil are a true homage to this unique culture. A ten inch stainless steel blade is paired with a bone or polished wood handle. The knife is encased in a soft leather sheath and presented on red felt in a wooden box. Visit our online shop to view our current availability.

Lebanese Brazilian Food: Fried Kibbeh

Posted on July 19, 2022November 3, 2023 by John Reynolds

Immigration from the Levantine Region to Brazil began in the late 19th century. The Ottoman Empire had collapsed, resulting in uncertain political and economic futures for the citizens of Lebanon and Syria. Between 1885 and 1933, over 130,000 Lebanese immigrants arrived in Brazil through the Port of Santos.

Today, over 7 million Brazilians claim Lebanese descent. This number is greater than the population of Lebanon itself, so it is no surprise that Lebanese culture is quite prevalent in many parts of Brazil. This is particularly true of Lebanese cuisine, which can be found readily in almost every city. Favorite Brazilian Lebanese dishes include hummus, tabbouleh, sfiha, and sweet halwas drizzled with honey.

Another favorite Lebanese dish in Brazil is kibbeh. Traditional kibbeh are a kind of croquette made by pounding a mixture of lamb, spices, fresh mint, and onions. The mixture is rolled together into a football shape and stuffed into a shell made from a blend of bulgur wheat and more minced lamb and spices.

Kibbeh in Brazil

Brazilian kibbeh are similar to the traditional Lebanese croquettes, but the meat of choice is typically beef instead of lamb. There is also a raw version known as kibbeh cru. This is often compared to a French steak tartare, but the presence of those Levantine spices make it quite unique.

Brazilian kibbeh may also be stuffed with various fillings, including requeijao (Brazilian cream cheese).

What is Bulgur?

The bulgur used to form the shell of the kibbeh is made from cracked whole kernels of wheat (usually durum wheat) that are then par boiled. This precooking method means that bulgur can be prepared much faster than other versions.

Bulgur is a very popular whole grain in the Middle East, where it has been used in various recipes for thousands of years. Tabbouleh salad, for example, incorporates bulgur wheat, tomatoes, onions, fresh mint, and a tangy lemon dressing.

What Is a Good Bulgur Substitute?

If you do not have or do not want to use bulgur, many recipes use wheat couscous instead. Plain white rice, farro, or barley can also be used.

Gluten free bulgur substitutes include quinoa, buckwheat, amaranth, and millet.

For kibbeh, the grain most similar in flavor is barley. However, barley will take much longer to cook, since it has not been parboiled. For a gluten-free substitute for kibbeh, we recommend millet. Again, you may need to adjust the cooking time to ensure it is tender.

Do I Have to Use Mince Meat in Brazilian Kibbeh?

No, you can use a vegan alternative, like chickpeas, to form your shell and filling. You may need to experiment with the quantities to form a good binding, or you can just try this delicious recipe with chickpeas, dates, walnuts, and red onions.

What is Kibbeh Spice Made Out Of?

Kibbehs are spiced with a special blend known as kamouneh. This is a mixture unique to the Levantine region of the Middle East and lends an earthy flavor to any recipe. It centers around cumin (kamouneh), which is enhanced with various dried herbs and berries.

If you cannot find pre-made kamouneh or kibbeh spice, try the following recipe:

Homemade Kamouneh for Brazilian Kibbeh

2 tbsp ground cumin
1 tsp ground black pepper
½ tsp ground marjoram
1 tsp dried mint
1 tsp dried basil
1 tsp salt
½ tsp paprika
½ tsp ground coriander
1 tbsp allspice
2 tsp turmeric
1/2 tsp cinnamon
½ tsp cayenne (or more for additional heat)

Brazilian Kibbeh Recipe

Ingredients:

For the shell

2.5 cups bulgur wheat (fine ground)
1 pound lean ground beef
1 large yellow onion, roughly chopped
1 tablespoon kamouneh spice
Pinch of salt

For the Filling

1 pound lean ground beef
½ yellow onion, diced
1 clove garlic, minced
1 tablespoon kamouneh spice
¼ cup toasted pine nuts
Extra virgin olive oil
Vegetable oil for frying

Directions:

Soak your bulgur in cold water for fifteen minutes, then strain.
Add the bulgur, 1 pound of lean ground beef, the roughly chopped onion, and one tablespoon kamouneh to a food processor*. Pulse until a thick, smooth paste forms.
Place the paste in the refrigerator.
Cook the filling. Heat a skillet on medium heat and add in a drizzle of olive oil. Add in your diced onions and cook until softened and translucent (2-3 minutes).
Now add in your beef and one tablespoon of kibbeh spice. Cook until evenly browned.
Just before the meat is done, add in the garlic and cook until it is fragrant and the meat has finished browning. Be careful not to burn the garlic!
Allow your filling to cool for ten minutes or so.
Retrieve your kibbeh dough from the fridge.
Next to the kibbeh bowl, have your filling and a small bowl of water nearby. You will need to continually wet your hands to avoid the dough becoming too sticky.
Wet your hands in the water and scoop about two tablespoons of the shell dough out. Roll the dough into an oval shape.
Press a hollow in the middle of your dough ball with your hands or the back of a spoon.
Put a small amount of filling in the hollow you have made. Seal the dough back around the meat filling and roll again to make it smooth.
Continue this process until you have used up all your dough and filling.
Freeze the raw kibbeh for thirty minutes.
Meanwhile, heat a skillet over medium high with enough oil to submerge the kibbeh (a deep fry). If you have a heat thermometer, heat the oil to 350 degrees fahrenheit.
Retrieve your frozen kibbeh and fry them in batches until they are golden brown. Let them strain on paper towels and serve immediately with tzatziki, a drizzle of tahini, or greek yogurt thinned with a little lemon juice and olive oil.

*If you do not have a food processor, you can achieve a similar effect with a blender. Or, if you want to go the traditional route, you can use a large mortar and pestle to beat the bulgur and meat together until they make a fine paste. In Lebanon, this mortar and pestle is known as a jeren. Jeren are made from solid rock and can weigh over 100 pounds!

More Recipes Like This:

Brazilian Alexander Cocktail Recipe: Jaguar’s Milk

Posted on June 21, 2022 by John Reynolds

How to Make Leite de Onça for Festas Juninas

In Brazil, the Festas Juninas are in full swing. Also known as the Festas de São João (in honor of St. John), these harvest celebrations are brimming with traditional costumes, dancing, music, food, and beverages. Brazilians show gratitude for the rural way of life and enjoy the fruits of the farmer’s labors.

The festas are a kind of county fair, with each region having its own version and traditions. In general, corn dishes are extremely popular, since the festas coincide with the second national harvest of sweet corn. In addition, you will find traditional Brazilian vendor food, from insanely garnished Brazilian hot dogs to a comforting bowl of pamonha.

When it comes to drinks during the festas, spiced cocktails are quite popular. Brazilian mulled wine is a favorite-a blend of red wine, warming spices, and orange peel. A similar (and much stronger) drink is made with cachaca (quentao de cachaca) in place of red wine and is also served hot.

Cold Drink for Festas Juninas

Another favorite beverage served during the Festas is called Leite de Onça, which translates to “Milk of the Jaguar.” There are many theories as to the origin of the name of this cocktail. The milk aspect is obvious when you see the drink, which is a creamy off-white thanks to its primary ingredient (which is, in fact, condensed milk).

The “jaguar” part of leite de onça is more mysterious, but it may exist as something of a warning that this is NOT your everyday glass of milk. It is quite potent, and its effects can sneak up on you if you’re not careful-not unlike a certain sleek feline predator stalking its prey.

Like quentão de vinho and quentão de cachaça, jaguar’s milk is garnished with cinnamon. The spice gives the cold, creamy drink a flavor similar to egg nog, but with a chocolatey undertone (thanks to cocoa liqueur).

Leite de Onça vs Alexander Cocktail

If you dabble in mixology, you will notice similarities between the Jaguar’s Milk drink and the classic Alexander Cocktail. Both use cream and chocolate liqueur or creme de cacao. However, the Jaguar’s milk version trades cognac for cachaca and adds the distinctly Brazilian touches of cinnamon and condensed milk.

How to Make Brazilian Jaguar’s Milk (Leite de Onça)

Jaguar’s milk for Festas Juninas (or any occasion) is very simple to make. For one glass of leite de onça, you will need just five ingredients:

1 oz Condensed milk
1 oz Chocolate liqueur (such as Godiva)
1 oz Cachaca
1 oz heavy cream
Ground cinnamon and cinnamon sticks for garnish

Put your condensed milk, creme de cacao/chocolate liqueur, cachaca, cream, and a good scoop of crushed ice into a cocktail shaker. Shake well and pour into a glass. Sprinkle a little ground cinnamon on top and garnish with a whole cinnamon stick.

Jaguar’s Milk FAQs

Can You Blend Jaguar’s Milk?

Sure! It is traditionally shaken, but you could certainly put all your ingredients and some ice in a blender and make an icy version.

What If I Don’t Have Cachaca?

The cachaca is essential in the traditional Leite de Onca. However, there is nothing wrong with substituting a little spiced rum if you cannot find the Brazilian spirit anywhere.

Is There a Dairy Free Version of a Brazilian Alexander?

Certainly. You can enjoy a dairy-free version of the leite de onça by omitting the heavy cream and substituting the condensed milk with coconut cream or milk.

What Should You Eat with Jaguar’s Milk?

Leite de onça is a very rich and very sweet beverage. As such, it tends to pair better with lighter food options. Try it with a seasoned corn on the cob or a serving of bite-sized Brazilian cheese bread. Yuca fries are also delicious and healthier on the waistline than fried potatoes.

Summer Grilling from Texas de Brazil

Skip the brats and burgers. Elevate your next barbecue with a Grill Package from Texas de Brazil’s online butcher shop. We deliver premium cuts of meat right to your door, including our famous Brazilian sausages and grade A picanha. Visit our site to build your box today.

What is Brazilian Style Pizza?

Posted on June 13, 2022 by John Reynolds

How Pizza in Brazil is Different

Italian immigrants came to Brazil in the late 19th and early 20th century. They were incentivized to work as laborers, predominantly in the coffee fields. Between 1880 and 1900, over 1 million Italian immigrants arrived in Brazil, bringing their customs and cuisine with them.

Today, over 30 million Brazilians claim Italian ancestry-the largest population outside of Italy itself. It is no surprise, then, that Italian food is extremely popular. Pizza, in particular, is a national favorite. There are over 6000 pizzerias in Sao Paulo alone, and Brazilians love it so much that many restaurants offer a set price for all-you-can-eat (“rodizio”) slices.

Brazilian Pizza Toppings

Most Brazilian pizza starts with a thin, crisp crust and a traditional base of tomato sauce and mozzarella cheese. From there, the toppings range from the familiar to the adventurous. The quintessential “Brazilian” pizza is known on menus as a pizza portuguesa.

Portuguese-style pizza includes ham, calabresa sausage, bell peppers, sliced tomato, onion, black olives, and boiled eggs. Variations may also include green peas or corn.

Another favorite in Brazil is the pizza de frango com Catupiry. This translates to “chicken with Catupiry,” which is a brand of Brazilian cream cheese that finds its way in much of the country’s cuisine. The pizza crust is topped with tomato sauce, mozzarella, and shredded chicken, then drizzled with the Brazilian cream cheese.

Dessert pizzas are also popular in Brazil. In fact, it is quite common to order a pizza that is half sweet and half savory. Condensed milk, coconut flakes, chocolate, bananas, and strawberries are some common sweet toppings.

Brazilian pizza with shredded chicken and cream cheese — Brazilian pizza de frango com Catupiry: shredded chicken topped with a drizzle of Brazilian cream cheese.

All You Can Eat Pizza in Brazil

In the US, “all you can eat” is typically associated with buffets or other self-serve dining experiences. In Brazil, servers present various dishes to seated guests, who can accept or decline the offer of food. The servers come round continuously throughout the evening, a style of dining known as rodizio. This is the same style of eating found in Brazilian steakhouses, or churrascarias.

Americans might be surprised to learn that Brazilians eat pizza in this style as well. After all, we tend to think of pizza as a quick meal to be eaten on the go or carried out. But Brazilians do not prefer to eat quickly, and pizza is no exception. Most pizzerias in Brazil offer an all-you-can-eat option for a set price. Rather than ordering an entire pizza with pre-selected toppings, you have the opportunity to sample many different slices at a leisurely pace .

How to Eat Pizza in Brazil

Brazilians, as a rule, do not eat with their hands. This means you can expect to see people eating pizza with a fork and a knife. If absolutely necessary, you may hold your pizza slice with a napkin, but never with a bare hand.

Enjoy Rodízio at Texas de Brazil

Rodizio style dining is a truly unique experience that combines the convenience of a set price with the luxury of fine service. At Texas de Brazil, our gauchos are trained in this traditional way of serving, offering the finest cuts of churrasco-style meats carved right onto your plate. Visit one of our 50+ locations across the US and internationally to sample authentic Brazilian cuisine in a truly refined atmosphere.

Favorite Breakfast Foods in Brazil

Posted on May 2, 2022June 7, 2022 by John Reynolds

In America, we love a big breakfast with eggs, potatoes, pancakes, and bacon. When we’re in a hurry, we tend to load up on starch with glazed donuts, muffins, or a bagel with cream cheese.

In Brazil, breakfast is usually on the lighter side. Lunch is a much heartier meal, so most Brazilians stick with coffee and a small plate. The name for breakfast is, in fact, café da manhã, which translates to “morning coffee.” The food you eat might change, but coffee in some form is essential.

Top 5 Brazilian Breakfast Foods

1. Pingado with French Bread

A favorite breakfast in Brazil is pingado with french bread or rolls. Pingado is a beverage made with steamed milk and just a splash of coffee. It can be plain or sweetened with sugar. It is paired with a warm baguette from the bakery, smeared with plenty of butter.

Brazilian pingado drink with french bread — Pingado is traditionally served in a glass cup instead of a mug.

2. Acai na Tigela (Brazilian Acai Bowl)

Brazilians love fruit, so smoothies are also a popular breakfast item. A national favorite is made from frozen acai berries blended with guarana syrup. The smoothie mixture is served in a bowl with granola and fresh fruits, like strawberries and sliced banana.

acai bowl with granola, strawberries, and banana — Acai is native to Brazil’s tropical rainforest.

3. Brazilian Cheese Bread (Pão de Queijo) With Deli Meat

Pao de queijo is a light and chewy puff made from tapioca starch and mozzarella or parmesan cheese. It is a very popular breakfast food that Brazilians like to eat plain or with slices of cured meat and cheese. You can also find stuffed Brazilian cheese breads, with fillings like spiced sausage or dulce de leche. All are gluten-free, bite-sized, and delicious.

Brazilian cheese bread on tray with coffee — Brazilian cheese bread can be eaten plain or stuffed with delicious fillings.

4. Bolo de Fuba (Brazilian Cornmeal Cake)

Brazilians love cake for breakfast! Pound cake and coffee cake are common, but a quintessential Brazilian breakfast cake is the bolo de fuba. This cake is made with finely ground cornmeal and traditionally served in a bundt shape. Some variations use coconut milk for a denser crumb. It can be topped off with powdered sugar, fresh fruit, or a drizzle of dulce de leche.

Brazilian cornmeal cake with a slice missing — Bolo de fuba is made from cornmeal and buttermilk or coconut milk.

5. Brazilian Tapioca Crepes

These “crepes” are often simply referred to as tapioca and are made from just cassava flour and water. The mixture is lightly fried in a pan to form the crepe, which is then filled with things like coconut and condensed milk, melted cheese, or chocolate and bananas.

Brazilian crepe made from tapioca flour on a plate — Brazilian crepes are made from just two ingredients: tapioca and water.

Try Brazilian Food at Home

You can enjoy churrasco from Texas de Brazil’s online butcher shop, featuring hand-curated boxes with premium cuts of meat delivered right to your door. Try your hand at home-grilled picanha, rack of lamb, chops, and zesty brazilian sausage.

Carnival in Rio de Janeiro: The Samba School Parades

Posted on February 28, 2022 by John Reynolds

samba dancers in elaborate costumes — Samba dancers in elaborate, hand-made costumes.

Carnival in Rio de Janeiro is the largest in the world. Each day, 2 million people or more pack the streets to watch the parades, which feature food, music, dancing, and massive street celebrations.

One of the biggest attractions of the Rio Carnival are the Samba parades. There are over 70 schools in the city dedicated to Samba, and all take part in the Carnival parades to compete for the title of Grand Champion.

The Grupo Especial Competition

The parades occur on all nights of Carnival and in all areas of the city; but the official events take place on Sunday and Monday at the Sambrodomo, a four-level venue constructed especially for the Samba parades. Here, over 80,000 spectators can cheer for the schools competing in the Grupo Especial, or Special Group.

Costumes play an enormous role in the competition. Each school chooses its own theme and designs costumes and choreography to match. The need for movement and to stay cool in Rio’s sweltering heat have seen costumes generally evolve to be lighter and more skin-baring, with most schools selecting a bikini-style foundation for their attire. Individual details, like sequins, feathers, crystals, and jewelry are entirely up to the schools.

The Rio Carnival Floats

parade float with harlequin sculpture — An example of a float designed for Rio’s Samba parades.

Schools are also expected to design a parade float, which is equally elaborate and supports the chosen theme.

Accordingly, there are two wings to the Samba parades. The Ground Wing features dancers and musicians that surround the float, and the audience is invited to participate at this level. In order to participate in the parade, you must choose a school to support and purchase a corresponding costume.

The Float Wing is the area on top of the float where the most talented dancers can be seen tossing flowers at the crowd, waving, and grinning-all while never missing a step of their incredible choreography.

The dancers of the Float Wing are also adorned in the most intricate costumes. It is estimated that a single float costume can cost as much as $1,000 or more. Each is hand made, incorporating the finest embroidery, beading, and other details.

Carnival as a Political Platform

The samba schools are intimately connected to the favelas, or slums, of Rio. The first schools began in these neighborhoods in the 1920s, and they continue to represent a majority of the competitors.

Carnival is a unique opportunity to cross arbitrary social boundaries and highlight socio-economic issues. Rio’s most impoverished citizens are the stars of the show, and they use this spotlight to reiterate the ongoing plight of the city’s underserved populations.

This sentiment can be seen in past themes, which have not been shy in underscoring systemic flaws. In 2018, for example, the Beija Flor school won with their theme that explored Brazil’s “monstrous” side, shedding light on social and political inequalities within the nation.

In 2019, one of Rio’s oldest schools, the Estaceo Primera de Mangueira offered their theme of “History for Lulling Adults,” which sought to pay tribute to “negros, indos, pobres” and other historically underrepresented groups of Brazil.

Rio Carnival 2022 Dates

Rio Carnival festivities for 2022 have been postponed to Wednesday, April 20, through Saturday, April 30. This is to prevent transmission of the COVID-19 omicron variant, which has seen spikes recently in South America.

Most Popular Foods Eaten for Rio Carnival

Posted on February 8, 2022March 21, 2022 by John Reynolds

Carnival is undeniably Brazil’s biggest celebration, and Rio’s version draws millions of visitors every year. For ten days straight, the city literally vibrates with samba music, food, dancing, and non-stop partying.

Since much of the celebration occurs outside, street food is a popular choice during Carnival. Vendors selling delicious snacks and hand-held treats can be found on every corner. You’ll find virtually every kind of food, but there are a few especial favorites you won’t want to miss.

Pão de Queijo

pao de queijo puffs in silver bowl — *Brazilian cheese bread, called pao de queijo, is made with cassava flour and various cheeses like mozzarella and parmesan.*

These crispy, gooey morsels are Brazil’s answer to French cheese puffs, or gougeres. While traditionally eaten for breakfast, they are just as popular as a street snack during Carnival. The puffs are made with tapioca flour and plenty of cheese, like mozzarella or parmesan. You can eat them as is or try a version stuffed with sweet jam. Fair warning: you won’t be able to eat just one, so save room.

Paos de queijo are also ridiculously easy to make at home. Try our Brazilian Cheese Bread Recipe here.

Coxinhas

coxinha chicken croquettes on white plate — *Coxinha croquettes in the traditional tear drop shape.*

Coxinhas are, essentially, chicken croquettes. These delicious nuggets originated in Sao Paulo, where they were made to resemble a chicken thigh. They are traditionally made by filling wheat dough with a mixture of shredded chicken, cheese, onions, and herbs. The dough is molded into a tear-drop shape, dipped in batter, coated with bread crumbs, then deep fried until golden and crispy.

Churros

Brazilian churros are similar to those of Spain, Portugal, and Latin America. Sweet yeast dough is piped in an oblong shape and fried in hot oil until crispy, then coated in a mixture of sugar and cinnamon. Brazilians take the sweetness to the next level by filling or coating their churros with doce de leite, also known as dulce de leche.

Bolinhos de Bacalhau

round brazilian fish croquettes — *Bolinhos de Bacalhau are made from salted cod, vegetables, and spices then deep fried.*

Bolinhos de Bacalhau are another type of croquette enjoyed by Brazilians. This version is made with salted cod, potatoes, eggs, onions, and spices. The mixture is shaped into balls and deep fried. The delicious cod fritters can be eaten on their own as a snack or accompanied with rice and vegetables for a satisfying meal.

Acarajé

baiana frying acaraje in traditional wok — *Acaraje is a specialty of Bahia, but it is appreciated in Rio as well.*

While traditionally associated with the Baianas of Bahia, acarajés are also widely available in the markets of Rio. The acarajé shell is prepared by pounding blackeyed peas, onions, salt and pepper. The mixture is molded into a scone or disc and deep fried in dende, or palm oil. The crispy fried shell is split open and stuffed with various fillings, like shrimp and vegetables. It is topped with vatapa, a spicy nut paste, and served with a fresh salad.

Picanha

meats being grilled in traditional Brazilian churrasco style — *Picanha and other delicious meats are spit-roasted over a flame grill.*

Brazil’s favorite cut of meat isn’t only available in churrascarias. You can easily find vendors roasting and grilling all sorts of meats and sausages, including the beefy and tender picanha. The meat is simply seasoned with rock salt, skewered, and flame-grilled to medium rare perfection. Tender slices are carved directly from the skewered roasts for customers to enjoy on the go.

Brigadeiros

These chocolate treats derive their name from Brigadier General Eduardo Gomes, a prominent political figure of the 1940s. They became a popular dessert during this time, since they were cheap to make and did not require rationed ingredients like eggs or milk.

Condensed milk, butter, and cocoa powder are all that is required to make Brigadeiros, but today, they are often embellished with sprinkles, pistachios, almonds, or coconut flakes.

Visit Texas de Brazil to Try More Traditional Favorites

Texas de Brazil has over 50 locations in the US and overseas. Visit one of our restaurants to try more delicious Brazilian favorites and experience unparalleled customer service in a lively atmosphere.

Or, try your hand at cooking gaucho-style at home. Visit our online Butcher Shop to choose from an incredible selection of prime cuts of beef, pork, lamb, and our famous Brazilian sausages.