Brazilian

Have you ever noticed how finger food and buffets seem to form an inherent part of certain cultures? Spain has its tapas, Greece its mezethes and South America, a tradition of serving food “Rodízio” (from the platter) – in particular, cured pork and Vatapá, a kind of shrimp stew aperitif thickened with bread and coconut milk. If you've ever been fortunate enough to have visited an authentic Brazilian restaurant, you'll know its an overwhelming experience. Dining Brazilian style is effectively a celebration, filled with vivacity, laughter and music and considered a time of sharing. Brazilian staples are largely influenced by the agricultural activities of a region, yet more often than not include fish, beef and pork since they were farmed/ caught in abundance during times of hardship. Brazil wasn't always the booming coffee exporter it is today. Much of Brazil's traditional fruit harvesting actually came from the wild, influencing an exciting diversity of flavors and dish bases, including pine nuts, mangoes, cassava, passionfruit and oranges. Feijoada, a traditional pork, rice and beef stew originating from Southern Brazil is often re-invented using mango and pine nuts to marinade the meats and rice to “soak up” the marinade. Famed for its exotic fusion restaurants and cafe culture, many consider the South Eastern city of São Paulo to be the birthplace of modern Brazilian cuisine. Seafood stews such as Moqueca (from the Bahia region) have been merged with the Spanish paella and the Tex-Mex style of the USA has influenced the breading of delicacies such as squid and crab. Brazilian restaurants are a minority in the USA, yet even Las Vegas lays claim to a couple of truly authentic experiences you're certain never to forget!