Tag: Brazilian Cuisine
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Maria Mole Cocktail: brandy and vermouth, the classic Brazilian bar drink
Don’t confuse this with the maria-mole candy, that coconut sweet we’ve covered before: there’s also a Maria Mole cocktail, a classic Brazilian bar drink from the 1980s made with just brandy and vermouth. The name is actually a nod to…
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Maria-mole: the classic recipe for Brazil’s coconut marshmallow candy
If you’ve ever been to a birthday party or a Brazilian June festival (festa junina), you’ve probably eaten maria-mole: a soft white candy, fluffy like a marshmallow, coated in shredded coconut. It’s one of Brazil’s most traditional sweets — and…
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Brazilian cheese bread: easy homemade pão de queijo
Make pão de queijo with sour cassava starch and aged cheese. This simple Brazilian recipe produces a crisp outside and soft center, with tips for freezing the dough.
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Fish and shrimp moqueca: a traditional Brazilian seafood recipe
Fish and shrimp moqueca is a classic Brazilian seafood stew. Brazil has well-known regional versions, particularly in Bahia and Espírito Santo. This recipe uses coconut milk and offers dendê palm oil as an option, drawing on the flavors of the…
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Baião de dois: a traditional rice and beans recipe from northeastern Brazil
Baião de dois is a traditional dish from northeastern Brazil, especially Ceará and the sertão countryside. It combines rice and cowpeas or black-eyed peas with coalho cheese and dried beef. Together, these ingredients create a hearty, creamy meal full of…
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Chicken Coxinha: How to Make Brazil’s Popular Crispy Snack
Chicken coxinha is one of Brazil’s best-loved savory snacks. You can find it in bars, bakeries and parties across the country. Its chicken-stock dough surrounds a seasoned shredded-chicken filling, with a crisp breadcrumb coating. This recipe makes about 20 medium-sized…
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Pão de Queijo: The Minas Gerais Recipe Ranked Among the World’s Best Breads
Pão de queijo is one of Brazil’s most recognizable foods. This cheese bread comes from Minas Gerais, where its origins are commonly traced to around 1750. At the time, cassava starch was becoming widely used on local cheese-producing farms. Unlike…
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