Side, Snack, Appetizer

Bocadito

The bocadillo or bocata, in spain, is a sandwich made with spanish bread, usually a baguette or similar type of bread, cut lengthwise. traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. in spain, they are often eaten in cafes and tapas bars.some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. they are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. different types of bocadillos are available in different parts of spain, such as the serranito, almussafes and esgarrat.

Main

Carneiro assado

Roast lamb

Side, Snack, Appetizer

Enroladinho

Rolls baked with sausage, ham, bacon or cheese inside

Side, Snack, Appetizer

Esfiha

Sfiha or sfeeha (arabic: صفيحة, romanized: ṣafīḥa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. it is traditionally found in the countries of the levant, and is closely related to manakish and lahmacun.sfiha has become popular in brazil, where it is known as esfiha or esfirra, after being introduced by immigrants from syria and lebanon.

Main

Espetinho

Espetada (also known as espetinho, especially in brazil) is the portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. espetada is a traditional dish in portuguese cuisine. in portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. the most common are beef or pork, or a mixture of the two. more recently, turkey or chicken is used. often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. espatada is usually accompanied by white rice or potatoes, and salad. in madeira, beef on bay laurel skewers is a typical dish, with origins in the strait of câmara de lobos. the meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. it is then cooked over hot coals or wood chips. bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up the juices of the meat.the dish can be served on a skewer which hangs from a hook on a stand for presentation.

Main

Frango com quiabo

Chicken and okra

Main

Porco no rolete

Whole hog spit-roasted over coals

Main

Puchero

Puchero is a type of stew originally from spain, prepared in yucatán, mexico, argentina, paraguay, uruguay, perú, south of brazil, the philippines, and spain, specifically the autonomous communities of andalusia and the canary islands. the spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.the dish is essentially equivalent to the cocido of spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. in spain chickpeas are widely used. puchero, cocido, and the sancocho eaten in colombia, ecuador, república dominicana, venezuela and puerto rico, are essentially similar dishes.

Main

Sarrabulho

Sarrabulho is a traditional pork blood-based dish of the minho province, in the norte region of portugal, with deep roots in all of the country, which has given it a prominent place on the menu of regional and national gastronomy. there are dishes of sarrabulho by itself as well as of sarrabulho rice and sarrabulho porridge. sarrabulho is a traditional dish of the portuguese cuisine that is associated with the traditional, ancient slaughter of the pig, a moment of family and neighborhood reunion throughout the times and across the portuguese countryside that involved different tasks - the slaughter of the pig, the utilization of the blood, the burning of the hair and cleaning of the pig, the cutting of the pig, the division of the meats and the preparation of the first dishes with the prepared meats, among them the sarrabulho. ponte de lima's sarrabulho rice is particularly famed and praised.

Drink

Tereré

Tereré (of guaraní origin) is an infusion of yerba mate (botanical name ilex paraguariensis) prepared with cold water, a lot of ice and pohá ñaná (medicinal herbs), and in a slightly larger vessel. this infusion has its roots in pre-columbian america, which established itself as traditional during the time of governorate of paraguay. the guaraní people call this infusion ka'ay, where ka'a means herb and y means water. there's also a variant made with juice, called "juice tereré" or "russian tereré", depending on the region. on december 17 2020, unesco declared the tereré of paraguay as an intangible cultural heritage, which includes the drink (tereré) and its preparation methods with medicinal herbs (pohá ñaná). it is similar to mate —a drink also based on yerba mate—, but with the difference that tereré is consumed cold, preferably in the warmer areas of the southern cone. it is traditional from paraguay, where it's considered a cultural icon. in recent decades it has become popular in some areas of southern brazil, in eastern bolivia and in argentina (countries where the tereré of juice is more popular than the tereré of water). both refreshing or medicinal herbs are often added, such as pererina, cocú, mint, sarsaparille, horsetail family, burrito, agrial or wax begonia, batatilla, verbena, spikesedges, ajenjo, slender dayflower, escobilla, lemon balm, saffron crocus, ginger, taropé, perdudilla blanca and others. currently, in paraguay exist various franchises that sell flavored ice based on medicinal-refreshing weeds/fruits for consumption in the tereré.the tereré was declared the official drink of paraguay and also the cultural heritage of the nation. every last saturday of february the "national tereré day" is celebrated. by resolution 219/2019, the national secretariat of culture declared the traditional practices and knowledge of the tereré in the culture of the pohã ñana as the national intangible cultural heritage. on the other hand, the city of itakyry is the permanent headquarters of the "festival of tereré" since 1998.