When we first wrote about Pão de queijo in 2007, we had no idea we would be undergoing so many Brazilian food adventures, and enjoy making Brazilian dishes so much. One of our friends recently asked us what our favorite Pão de queijo recipe was – and we are happy to share it with them and here – our go-to recipe is Simply Recipes’ version. Since Brazilian cheeses are hard to come by in the US we substitute Cotija cheese, readily found in Mexican grocery stores.
Tag Archives: Brazil
Our go-to Pão de Queijo
O Melhor Bolo de Chocolate do Mundo
O Melhor Bolo de Chocolate do Mundo
Shopping Iguatemi
Av. Tancredo Neves, 148,
Caminho das Árvores – Salvador – Bahia
A cake shop calling itself the “Best Chocolate Cake in the World” is a pretty gutsy move. With a name like that, they would HAVE to deliver. Intrigued by the bombastic name as well as our never-ending appreciation of chocolate confections, we set out to sample the chocolate cake from MBCDM. When we arrived at the store location in Shopping Iguatemi– we were surprised to discover it was a kiosk in the mall instead of a proper store. The offerings were unsurprisingly chocolate cakes sold by the slice (about 5 dollars), along with coffee and other cake accompaniments. Two varieties of cake were offered by the slice: Bolo Meio Amargo (70% bittersweet chocolate) and Tradicional Doce (53% chocolate). There was also a sugar-free version of the traditional cake on offer. We went for the dark chocolate cake: the texture was that of a flourless cake. The flourless chocolate was interspersed with layers of chocolate cake crust and chocolate ganache on top. The filling was dense and uber-chocolately, but unfortunately the cake layers all but fell apart when we began to eat. As you can see below, it is already starting to lose its structural integrity – even before the first bite. Final verdict: the cake was very good, but perhaps a bit oversold. Sorry, we’re tough cake critics!
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Rio de Janeiro: Confeitaria Colombo
Confeitaria Colombo
Rua Gonçalves Dias, 32
Rio de Janeiro – RJ, 20050-030, Brazil
We are not sticklers for decor – excellent food can make up for drab surroundings. We are no strangers to scrumptious hole-in-the-wall cafes decorated only by expired calendars and shabby counter-only establishment that serve excellent food. However, sometimes, enjoying good food in luxurious surroundings can be all the more enjoyable. We had heard about a place in Rio that was a must-try as well as a must-see: Confeitaria Colombo. Confeitaria Colombo has been continuously operating in Rio since 1894, and is decked out in all of its fin-de-siècle finery. And we mean really decked out – the back wall is graced by a 20-ft mirror and almost every surface is lined with gilded flourishes, frescos and gold-leaf mirrors. The front of the Confeitaria is especially tantalizing as it displays row upon row of too-good-to-be-true desserts in vintage cases.
We arrived within 20 minutes of opening and were fortunate enough to snag one of the last free tables. Not even the post-Carnaval haze could keep people away. The menu at the Confeitaria had a variety of sweet and savory dishes including some decidedly non-Brazilian offerings – pancakes and waffles. We usually make waffles at home every Sunday, but due to our travels have not had a good waffle since November. Needless to say, we each ordered waffles. We don’t know if it’s because we had been going through waffle withdrawal, or because the waffles were particularly good, but we were very impressed by our picks. L opted for a classic waffle (R$ 14) M went for a waffle with more of a Brazilian twist – Minas cheese and banana, topped with cinnamon and sugar (R$ 18). M was expecting the cheese to be a little heavy on the waffles, but it was balanced nicely by the bananas, and made a great snack unto itself. Well worth a visit, especially given the price, to try this distinctly Brazilian take on a breakfast classic.
However, our trip was not without a hitch. M ran into a conundrum that we have encountered in our international travels previously – ordering a glass of cold milk. To Americans this is not such a weird breakfast request, maybe a little unusual for a grown-up (sorry M), but definitely doable. However asking for a glass of cold milk in Brazil is like asking for a glass of cold pickle juice. L ordered the much more understandable cappuccino while M placed his order for cold milk. The waiter seemed to understand the unorthodox request, however when he arrived with two cappuccinos and a little pitcher of creamer we knew we had run into our old problem again. M tried to re-explain his order, and the 2nd cappuccino was whisked away – only to be replaced by a cup of steaming cream (which M drank). Enjoying our waffles and strange little beverage in such sumptuous settings was exceedingly enjoyable and a very cheap and efficient form of time travel.
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Street / beach food in Brazil: Beijus
We are huge fans of street food, but Brazil has added a whole new dimension to that love – beach food! On the beaches of Brazil there are always a plethora of food trucks and roaming food vendors who are ready to fill you up with snacks (including cheese on a stick – more on that later) while you are chilling on the beach. The key to beaches in Brazil is to basically bring nothing to the beach, because the rest will be provided for you – water, sunglasses, sarongs, cheese on a stick, whatever. One of the more unique beach finds we encountered was the Beiju – a sort of tapioca crepe with a myriad of sweet and savory fillings. Popular choices include Nutella, fresh coconut and a delicious combination known as “Romeo and Juliet” (Goiabada and Minas cheese). In order to make a Beiju- a layer of tapioca starch is cooked in the bottom of a pan or mold on a flattop- solidifying the tapioca into a type of pancake. The texture is a little bit unusual – and the Beiju has a certain amount of chewiness and crumbliness – but in a good way. Though Beijus are more popular in the Northeast, you can find them around Brazil. We have tried Beijus both at Ipanema beach in Rio, and at a storefront in Salvador. Much like crepes – there are a million different variations – but what you are basically getting is always comfortingly familiar.
Beiju with a view – Ipanema Beach
Filed under World Eats
The Best Pão de Queijo in São Paulo: Pão de Queijo Haddock Lobo
Pão de Queijo Haddock Lobo
Rua Haddock Lobo, 1408
São Paulo, 01414-002, Brazil
If, like us, you are cheese-and-carb lover, then pão de queijo may be one of the world’s most perfect foods. We’re getting pretty good at making it in the ETW Kitchen, despite some poor trial runs at the beginning. But now in Brazil, we were looking forward to sampling the many varieties of the Brazilian snack. Sadly, we’ve found Bahia quite lacking in pães, originally a speciality from the state of Minas Gerais. We encountered pães a few times in Salvador, at little snack counters mostly, and sampled a particularly foul version at a chain dedicated to Pao de Queijo (which we shall not name). Feeling a little disheartened by our pão de queijo experience in Salavdor, we were looing forward to getting to São Paulo to see if the pickings were any better.
What little flavor explosions lie undiscovered inside that basket?
And there, like a shining beacon a few blocks down from Avenida Paulista, Pão de Queijo Haddock Lobo came to our rescue. Admittedly, our encounter was not accidental: PQHL was recommended to us very highly as some of the best pães in São Paulo, a city already famous for its vast and varied food. The storefront – like any good pão de queijo shop worth its weight in cheesy bread – is just a small walk-up counter, with freshly-made pães kept in a covered wicker basket. Fun for us, as this lent an air of mystery to the proceedings. Right there in front of us, but what did they look like? At R$4 each – a little pricey – how big were they? How many should we order? Of course, we could have saved ourself the trouble but just asking the friendly cashier, but boy if that does take all the fun out of it. Finally, 4 pães, 2 apiece. Decision made. And a brigadeiro – a truffle-like chocolate and caramel dessert covered in chocolate sprinkles – for dessert.
Conclusion? Absolutely worth the special trip. Since the lone bench at Haddock Lobo was occupied, we enjoyed our pães al fresco. They were astoundingly large, much bigger than the typical mini specimens were have encoutnered in the USA and Brazil. And despite our after-lunch arrival, they were still piping hot and fresh. Overall, easily some of the best pães we had ever had – if not the best – they were completely crispy on the outside and cheesy on the inside, with a great cheese flavor that managed to complement, as opposed to fight with or overpower, the bread. All in all, ETW heartily recommends Pão de Queijo Haddock Lobo for great pão de queijo in Sampa!
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Cidades Maravilhosas
Municipal market in São Paulo
We spent Carnaval week in São Paulo and Rio de Janeiro – the food we had there was wonderful! We were definitely spoiled for choice in these gastronomic paradises
February 24, 2012 · 8:29 AM
The best Açai bowls in Salvador
From right to left: All in Salvador, Bahia
Suco 24 Horas
Rua Miguel Burnier 108
Bom Sabor
Rua Miguel Burnier 110
Fábrica de Sucos
Rua Miguel Burnier 114
It seems that each new country we visit has an everyday snack treat that comes to us as something of a revelation. In Greece it was Yogurt and Honey, and in Brazil it must be the açaí bowl, known here as Açaí na Tigela. Açaí fruits, the product of a species of palm tree well-known in Brazil, has been making the rounds in the United States since about 2004, advertised by the health-conscious for its “antioxidant” properties (which has no factual basis, sorry to say). So why do we like açaí? Because its dark, sweet, rich pulp makes for some darn good eats, especially when – Brazil style – you blend it, ice it, top it with fresh fruit and granola, and serve it up in a plastic 700mL bowl all for around R$10 (about US $5.50). Yes, please!
Luckily for us, three great açaí bowl establishments are just down the road from our apartment in Salvador: Fabrica de Sucos (“Juice Factory”); Bom Sabor (“Good Flavor”); and Suco 24 Horas (“24 Hour Juice”), winner of nine consecutive “Best Açaí” awards from the annual food issue of Veja Salvador. We decided not to trust the food critics – isn’t that our job, anyway? – and try all three to determine the ETW Best Açaí in Salvador.
We should state now that between the three places we tried, we found no substantial taste difference between the actual açaí. It all came down to the extras. First up: Suco 24 Horas, the longtime reigning champion. Pluses: the açaí, like the others we will review, was ice-cold, with a rich, velvety flavor. Our server separated our order into two bowls (always helpful), and the free granola topping was a solid touch. We left very happy with our purchase: R$10.00.
Second: Bom Sabor. We initially felt bad for Bom Sabor, since everyone was sitting at Suco 24 Horas, and the nice front-of-house hostess there seemed unable to convince anyone to stop by. But the second time we came back, there were a few people, probably because Suco 24 was full. That said, we left very impressed: though the serving size (700mL) was the same size as at Suco 24, it sure looked like more to us. Our toppings – banana and strawberry – were both fresh, and the granola at Bom Sabor was also free (and the same variety, Tia Sonia). Total cost: R$10.50, and an extra point for having a festive orange bowl (as opposed to the bland ones at Suco 24h).
Last up: Fabrica de Sucos. Note, savvy readers, the lack of photo. Fabrica de Sucos was out of the running as soon as they decided to charge us for granola. When the two places next to you are giving granola away for free, you had better be producing so darn good – ney, damn good – açaí for us to consider you. But your taste was no better, if not slightly worse, and the granola was exactly the same as at your two competitors. Sorry!
For us, the winner was pretty clearly Bom Sabor. We thought their portion was more generous, we like their toppings better, and frankly, they had a more enjoyable bowl. We’ve made two trips back since our initial taste tests, and we are still confident in our decision. And after a hot and humid day of walking around Salvador, there really is nothing more refreshing than a good açaí bowl from Bom Sabor.
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Adventures in Brazilian Produce: Pinha or Fruta-do-conde
…AKA the Fruta-do-conde or the Sugar Apple. Having been in Brazil for a month, we still don’t know exactly what the proper name for this fruit is, but we know we like it. Here, we are finally getting used to the concept of buying fruits unripened, so the first time we bought a pinha, we didn’t understand what the big deal was. It tasted hard and bland, like an unsweetened pear. But then we figured out we had not let it ripen enough. To properly enjoy a Sugar Apple, you need to let it almost overripen, to the point where the fruit becomes so soft you can squeeze it open with a slight press of your hand. The days passed with anticipation, and we finally got it right. You can gently peel off the green outer layer, and squeeze out the flesh right onto a plate.
Sugar apples are filled with 50 or so black seeds, each of which is coated with a generous helping of flesh. Just pop the seeds into your mouth and squeeze the fruit off. The flesh hits notes like a very sweet, sugary pear; the sugar so dense you can practically feel the crystals in your mouth. It’s a great afternoon snack, and easy to store once you’ve squeezed out all the seeds. They are so readily available in Brazil, we’ll be sad when we have to head home, but we did read recently they are trying to grow the fruit in Florida, so we’ll see!
Filed under World Eats
SENAC Restaurant School in Pelourinho, Salvador
SENAC Restaurant School
Praça José de Alencar, 13/19
Largo do Pelourinho
Salvador – BA, Brasil
Regional Bahian cuisine has a flavor and style all its own in the landscape of Brazilian food. Its Portuguese and Dutch European backings, and Native Brazilian undertones and flourishes, and all heavily impacted by Bahia’s major western and central African influences. And you can experience the best of all of these wonderful flavors served up at the SENAC Restaurant School, which offers both “food by the kilo” and all-you-can-eat buffet options at reasonable prices. We opted for the buffet, run by the state restaurant school, and offering a wide variety (40+) of dishes including appetizers, mains and desserts, all prepared by students. The restaurant is open for lunch every day from 11 AM to 3 PM and the cost is 36 Reais per person as of writing (about $20) which is a pretty good price for an all you can eat buffet, even by Salvador’s very reasonable food prices.
For sheer breadth alone, this is a great way to get an introduction to a wide variety of Bahian foods. The appetizers and main courses are displayed in a traditional steam table, with a separate little table for desserts. Our chosen appetizers included:
- Acarajé – Iconic Bahian fried bean patties (as described previously here) flavored with ginger and dried shrimp
- Abará– a variant on acaraje, but cooked in a banana leaf, much like a tamale
- Farofa – toasted manioc
- Vatapá, – paste made from coconut oil, peanuts, cashews, peppers and dried shrimp – typically used as a garnish for acarajé
- Coconut Rice
Main courses:
- Xinxim – chicken stew flavored with dende oil and spices
- Carurú– Stewed okra in palm oil
- Moquecas – one of the classic Bahian dishes, the food everyone’s Mom makes best. Moquecas are usually seafood stews made with coconut milk, and garnished with farofa, carurú, cilantro, and tomatoes. SENAC also served a chicken moqueca, but in tasting this was indistinguishable from the xinxim.
- Feijoada – Brazil’s national dish, a hearty and smoky black bean and meat stew
- Crab and Shrimp Salad
And the desserts:
- Cocadas – fresh coconut patties mixed with a lot of brown sugar, coming in a variety of tropical fruit flavors
- Quindim – Egg and Coconut tarts
- Portuguese egg tarts
- Ambrosia – Condensed milk, cinnamon and egg dessert(almost pudding-like)
- Fresh fruit
We can only assume that there is little change in variety each day, especially given the wide range of selections they already put out. We’ll readily admit that while none of the food blew us away, the price, variety, and very solid and tasty dishes definitely met our expectations. And in addition to the food, the view is nice as well – located on the 2nd floor of one of the Pelourinho district’s many restored colonial buildings, it looks out onto Salvador’s most famous square below, and the many windows provide a nice breeze. SENAC’s friendly waitresses are dresses as baianas, and are very attentive (drinks are extra, about R$2). So if it’s your first day in Salvador and need a reasonably-priced way to experience Bahian cuisine, head to SENAC.
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Brazil: Café e Creperia Laranjeiras
Café e Creperia Laranjeiras
Rua da Ordem Terceira, 13
Pelourinho, Salvador – BA
Located on the ground floor of the Laranjeiras Hostel, it is no surprise that this little creperie mainly attracts a steady stream of backpackers. The speciality is (unsurprisingly) crepes, but the menu also features a selection of sandwiches and fruit drinks. Though there are many traditional crepe combinations: sweet crepes with nutella, savory crepes with cheese and mushrooms, etc. However, there are also some patently Brazilian varieties, like those filled with passionfruit, Catupiry cheese or corn. M had a Hawaiian crepe – turkey, cheese and pineapple (R$ 13), which L went for the basil, tomato, and cheese (R$ 11). We were frankly surprised at just how filling and overstuffed the crepes were for such a low price – but that was fine with us since we were extremely hungry.
Like many restaurants in the area the creperie is open to the square, where you can get some people watching and a pleasant (if faint) breeze. There is very little air conditioning in this town. Another interesting point of difference are the cool comic-book themed azulejos on the walls (POW! BAM! etc), which also completely cover the inside of the restaurant’s bathroom. It may not be Paris, but the Laranjeiras Creperie is worth a stop for any in the area looking for a reasonable and quick lunch in Pelourinho.
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Adventures in Brazilian Produce: Maxixe
The Maxixe is yet another Brazilian culinary staple brought from western and central Africa. About the size of a roma tomato, their small size and spiky exteriors do a good job of hiding what is actually a sweet and refreshing vegetable. For those of you who have eaten a maxixe, I know what you are going to say: “L&M, it tastes exactly like a cucumber. What’s the big deal?” Well, we agree it may taste remarkably similar to a cucumber, but it also has a smoother texture, the flavor hits better notes of both sour and sweet, and we find it much more refreshing on a hot day in Bahia, to the point where we’d pick maxixe juice over cucumber juice any day.
We have heard that maxixes are actually best when cooked, particularly when incorporated into cozido and other Brazilian stews. We have not tried it this way yet, but will soon!
Filed under World Eats
Brazil Trip 2k12: In Bahia
Both of the Eaters have arrived in Salvador da Bahia, Brazil – look for more Brazil-updated posts in the coming months. In the meantime, enjoy this song about Bahia, sung by Jorge Ben, that mentions some of the many delicious food items like Vatapá, Carurú and Acarajé.
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Adventures in Brazilian Produce: Umbus
The local Bompreço here in Salvador’s Barra neighborhood offers the typical slate of big grocery chain items: dairy, produce, meats, kitchen utensils. But remember we are in Brazil, home to a wide range of produce items not typically available in the United States, or elsewhere in the world. So today on ETW we are starting a series called “Adventures in Brazilian Produce,” where each week we sample a new and exciting fruit or veggie from our local grocery store or market.
Umbus, known as Brazilian plums outside of their native homeland (though I’ve never seen them), are sold as snacks by street vendors all over the city. They grow in small bush-like plants in the sertão, and are sold all over Brazil. They are typically sold unripened, slightly hard and green, looking something like an oversized green olive. Let them ripen a few days and they turn a greenish-yellow, with a soft and slightly squishy texture, and then they are ready to eat. I learned the hard way not to eat the skin, which is tough and bitter. Cut around the edge and peel in off, then suck out the juicy/fibrous (think like a peach) insides. Suck on it, chewing around the small seed, and the taste you get is a fascinating juxtaposition of sour and sweet. As I described it to L, it was as if as mad scientist spliced a sour apple with a sweet red grape. But be careful not to let them over-ripen, as they turn back to being bitter and unpleasant. Besides eating them plain, umbus can also be made into a wide assortment of juices and jams.
Next week: Cashew fruit. Yes, a cashew “nut” comes in a pod attached to a big fruit. I was shocked too.
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Brazil: Acarajé, Bahia’s signature dish
Acarajé
Bought on Avenida Cesar Zama
Barra, Salvador, Bahia, Brazil
The eaters will be in Brazil for the next two months, based principally in Salvador, capital of Bahia state and one of Brazil’s most distinctive culinary destinations, featuring a host of African-inspired cuisines. Of all Bahia’s treats, none is better-known than the ubiquitous acarajé, sold on nearly every street corner, particularly in the more touristic districts of Barra and Pelourinho, and the vibrant Rio Vermelho neighborhood.
I had read many descriptions of acarajé before arriving in Bahia, and was excited to finally try the product, especially one produced by one of the many Baianas, with their white hoop skirts and Candomblé religious beads, who have a near-monopoly of the acarajé industry in the city. I plan on trying multiple acarajés in the city before we come back in March, and this was my first, from a lovely woman on the largo where Avenida Cesar Zama hits the oceanfront road of 7 Setembro in the Barra district.
In the simplest sense, acarajé is skinned white or black beans mashed together into a ball and fried in a distinctive and strong-flavored oil from the dendê palm tree that grows along Bahia’s coastline. Once fried, the ball is sliced in half and filled with your choice of toppings. These can very from locale to locale, but typically they consist of four options: small dried shrimp, fried okra, a salad of tomatoes and cilantro, and vatapá, a thick orange paste made from ground dried shrimp, cashews, coconut milk, and dendê oil.
For those of you who are fans of falafel (as we are, seen here and here and here), you will find its taste and texture very similar to acarajé. At first I thought this was coincidence, but some recent research has traced the origins of acarajé – a Yoruba dish from southwestern Nigeria – to a trade and raiding relationship with Arabs from the eastern Mediterranean about one throusand years ago. The dish was then brought over by enslaved Yorubas to Bahia during the first half of the 19th century, where it morphed into its present form using local Brazilian ingredients.
Though the falafel similarity is undeniable, I would say acarajé is overall larger, more bready, and more of a container in its own right than a filler. Add the fixings on top – I went with just salad and vatapá (I’m not a big fan of okra, and the shrimp usually cost extra) – and you get a solid snack, or meal if you are not that hungry, for 3.50 reais (about $1.80). Tomatoes and cilantro were as solid as can be expected, but the vatapá was a little surprising. I expected more of a mixture of ingredients, but this was a thorough paste, something like a strong-flavored and slightly spicy hummus. I bought two on an empty stomach, and was over-full by the time I finished them. In my hammock with a chilled coconut, of course.
Hopefully our next report from Bahia will be a moqueca review – another one of our favorite dishes!
Acarajé stall on Porto do Barra beach, Salvador.
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Brazilian Cuisine in NYC: Berimbau
Berimbau
43 Carmine Street
New York, NY
It is with a little irony that we went to a middle eastern restaurant on a street called “Little Brazil” in Midtown Manhattan. Up and down the street there were Brazilian restaurants and stores, but we were meeting a friend who suggested a Middle Eastern place, so we only could look wistfully at the signs advertising Açaí smoothies and the like. I took us a trip to Greenwich Village to get our fill of Brazilian food, when we ended up at Berimbau. We got a little turned around on our way to the restaurant (we went without the aid of smartphones at the time – can you believe it!), but we eventually found our way. The restaurant itself is tinier than tiny – with two rows of tables (probably seating for 20 or so) and exposed brick walls with a few Brazilian berimbaus on display.
The nicely edited menu contained many of our favorites as well as updated takes on some classics. We started out with one of our iconic favorite, Pão de Queijo ($6.95), little cassava flour rolls filled with Catipury cheese. We were the first diners there, by necessity of making an 8PM show that night. It was a tiny bit awkward, as the servers stared us down while we twiddled our thumbs waiting for our Pães, which turned out to be quite good.
For entrees, M ordered the Strogonoff de Frango ($17.95). The Stroganoff consisted of chicken breast in a mushroom cream sauce and came with rice and shoestring potatoes. The sauce itself was very flavorful with the aroma of mushrooms, but seemed like it was missing a little bit of a kick. L ordered the Bobo de Camarão (18.95) – a traditional Bahian fish stew with Shrimp and yucca. It came garnished with a heaping helping of cilantro, which is always a plus, and had a little bit of spice, which we found missing from M’s dish.
Berimbau filled something of an interesting void for us – an upscale Brazilian restaurant that was not an oversized steakhouse or a tiny mom and pop cafe. Of course, there is nothing wrong with either option, but definitely a Brazilian dining option we lack in Chicago. Berimbau, perhaps at a little bit of a later hour, would certainly be perfect for a date night out.
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Brazil: Taste of Brazil
Taste of Brazil
906 S Oak Park Ave.
Oak Park, IL
Taste of Brazil is a tiny storefront covered in Brazilian flags, opened in March 2009. The restaurant is bright and sunny with a chalkboard menu and a cooler full of appetizers and cakes. There were Brazilian flags and colors on the wall and stacks of Guarana soda piled high. When we were there, the server, Christiane, couldn’t have been nicer. When she found out we were something of luso-philes, she became even more excited.
We started out our meal with a few snacks from the many enticing options in the case. First, we sampled the Coixinha ($2.25), basically a delicious glorified chicken nugget shaped like a drumstick. There were also a variety of sweet and savory pastries to choose from. We chose a quintessential Brazilian favorite, Pastel Romeo & Juliet ($2.25) a pastry filled with Catipury cheese and guava jelly. For dinner we tried the quintessential North-Eastern Brazilian dish – Moqueca ($9.89) – fish stew with a coconut milk sauce. Their version is made with tilapia. The moqueca came with some piping-hot lentil soup clearly made from scratch. Owing to a large Lebanese population, lentil soup is quite popular in Brazil. The moqueca was creamy and delicious, with a little hint of spice, favored more in the Northeast.
Finally, and the icing on the cake (literally) were the delicious Brigadeiros ($1). Brazilians are known for their love of sugar, and Brigadeiros, little chocolate truffles covered in sprinkles, are a testament to that. From start to finish we were so pleased with our experience at taste of Brazil and we were really excited to support a nice local business.
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Brazilian Pizza in Chicago: Fogo 2 Go [closed]
Fogo 2 Go
926 W. Diversey Ave.
Chicago, IL
We are happy that there are now more non-rodizio Brazilian restaurants in Chicago. I mean having an endless array of meat skewers is good, but Brazil has so much more to offer! Right off of the Diversey El stop is one such restaurant, Fogo 2 Go. Fogo 2 Go, a tiny restaurant with a giant brick oven, specializes in fresh rotisserie chicken and a wide selection of Brazilian style pizzas (over 60 varieties). The two owners fell in love with the pizza in São Paulo and had originally opened a pizzeria there, later bringing that pizza expertise to Chicago. One obvious thing that sets Brazilian pizza apart from US pizza is an “anything-goes” approach to toppings, and not in a California Pizza Kitchen type of way. We’re talking about toppings of corn, tuna, capers, avocado slices and hardboiled eggs, all together.
The pizza menu includes dozens of selections, but any option can be customized. We went with the Frango com Catipury pizza ($17.19 for a medium, $24.69 for an extra large, $11.99 personal size), which came with rotisserie chicken, red sauce, mozzarella and a Brazilian speciality cheese, catipury that is something like Mascarpone. There are also an assortment of classic Brazilian appetizers on the menu like Kibe (yep, Lebanese kibbe), Coixinha (kind of like an excellent chicken nugget) and Pães de queijo ($3.39 for 5 cheese bread rolls – which we ordered of course).
We watched as our pizza was assembled by hand in front of us and thrown into the oven along with our pan of pães. About 10 minutes later, both our bread and pizza were ready, the the exceptionally enticing pizza was a mess of bubbly and cheesy goodness. The crust itself was crispy and held up the the mountain of cheese, and the rotisserie chicken was a revelation (new choice for a pizza topping, right?). We also thought that the brick oven firing made the pães especially delicious, but then again we have never met a pão we didn’t like.
So kudos to Fogo 2 Go. It is an unassuming but amazing place – but it turns out amazing food. As we left we were urged to come back for the back for the 1/2 chicken special, which was deemed the best in town, by two of Chicago’s finest. Maybe next time, along with our rotisserie chicken and pizza, we can also get a slice of the Prestigio Cake (cocnut and chocolate cake). Sound like a pretty good meal, no?
Dinner and a Movie: Rio and Feijoada
Chef Marcus Samuelsson pairs classic Brazilian bean dish Feijoada with Rio the Movie, sounds like an idea for a pretty good night in.
A Quick Bite At: Sunstream Cafe
Sunstream Cafe
2884 Geary Blvd
San Francisco, CA 94118
There is a something of a Brazilian enclave in San Francisco, and we found an outpost on Western Geary boulevard in the form of Sunstream Cafe, which was located right next to a Brazilian boutique hawking all manner of colorful beachwear, “Touch of Brazil.” We arrived at Sunstream a little past breakfast time, and still found a crowd noshing on pastries and milkshakes cheering on Brazil in a satellite-fed futebol match (see above). From the pastry case we ordered a Pao de Queijo, unfortunately a little past its prime, perhaps it would have held up better earlier in the morning. Much better was the fresh mango milkshake, which was full of mango flavor but not too cloyingly sweet. Another big seller among the expat crowd seemed to be the bowls of Açai (Açai na Tigela). Taste of Brazil was a good pit stop on the way to further travels, though perhaps not worth a large trek, and also a good place to brush up on Portuguese!
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A New Place for… Brazilian Groceries in Chicago
Well it may not be new, per se, it is new for us. Pepe’s Supermercado is a combo liquor and food store, with a Brazilian Grocery selection about equal to Brasil Legal, the Brazilian general store just down the street on Western, but with a much larger alcohol selection.
Pepe’s had a selection of Brazilian cookies, sodas and snacks as well as a refrigerator full of chouriço and caipury cheese. Needless to say, everything is a tad pricy, but is comparatively good. We found a bag of tapioca flour for 2 dollars cheaper than we found at Whole Foods. Forget about the Pao de Quiejo mixes – now we make our own from scratch.
Supermercado Pepe’s
2335 N Western Ave
Chicago, IL
Filed under A New Place
Eating The World 