In our market, we need to be constantly in evolution and aware of the trendy food born in the street, homes and restaurants. The more we are involved in and participate in the culture, the more we can document and understand what happens in our regional kitchens, and share this experience and knowledge with our colleagues and customers. No doubt that Culinary is in evolution and we need to be part of this revolution.
Brazil is the largest nation in South America, home to vast rain forests, pristine tropical beaches, and the world’s largest river, the Amazon. With more than 200 million people, Brazil is a diverse country with strong influences by immigrants from Europe, Africa and Asia. The mixture of those cultures is the essence of the Brazilian people, their identity and of course, their food.
If we want to talk about traditional food, Feijoada is considered the national dish. This black bean stew is a carnivore’s delight as it includes pork shoulder, pork ribs, bacon, chorizo, dried sausage, dried beef, as well as tails, tongue, ears and feet, all combined and slow cooked in the stove for two hours or more. The stew is served on a bed of white rice with greens and farofa (toasted manioc meal) on the side, and oranges as decoration. Feijoada is traditionally served on Saturdays.
In the north of Brazil we find the beautiful and colorful city of Salvador da Bahia. The Food there is full of flavors; spicy, fresh and aromatic. In this region, one of the traditional meals is the “Moqueca de camarão,” a shrimp stew, with fresh Shrimp, fresh coriander, coconut milk, Dende oil and Malageta pepper; the mixture of flavors is absolutely brilliant.
Pão de Queijo (cheese bread) is one of the favorites across the entire country. Made with manioc starch and cheese, these little baked balls are full of flavor and delicious!!
In the last few years, the new Brazilian Cuisine has become one of the most popular in Latin America, driven by Chef Alex Atala (D.O.M) and an important group of chefs, producers and farmers. They are creating a real revolution of the Brazilian culinary by revaluating the traditional preparations and adding unique ingredients.
