FOOD ON THE GO
Brazilian street food tends to be as hot, spicy and multi-cultural as the street scenes you find it in, blending African, Portuguese, Brazilian and Middle Eastern influences. Here is a quick guide to lunch on the move:
Pão de queijno – these chewy little cheese buns, made from casava flour and soft cheese, are a national staple.
Churrasco – barbecued meat, especially picanha (sirloin steak), is traditionally seasoned with rock salt and served with farofa and tomato salsa.
Coxinha – deep-fried chicken croquettes are more-ish, crispy mouthfuls, as are pastel de queijo, filled with chicken or beef and cheese.
Kibbeh – Lebanese-style patties of minced beef and bulgar wheat. Bolinhos de bacalhau – fried salt-cod bites, a gift from the Portuguese.
Acarajé – a West-African import particularly found in Salvador, these black-eyed bean fritters are filled with prawns and spices.
Feijoada – the national dish and another Portuguese legacy, this stew of pork, beef and offal with black beans is usually served with rice and stir-fried kale.
Architectural Traveller | Page 17
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80
