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

Cabeça de galo

Cabeça de galo is a dish from the cuisine of the northeast of brazil, particularly the states of pernambuco and paraíba. it consists of a broth of casava flour with eggs and spices (especially pepper) and may contain other ingredients such as tomatoes, coriander, garlic, peppers, and onions.

Main

Cabidela

Cabidela (portuguese pronunciation: [kɐβiˈðɛlɐ]) or arroz de cabidela (cabidela rice) is a portuguese dish made with poultry, usually a hen (chicken). it is typical of the northern minho region. the particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes. the blood is captured when the animal is slaughtered and imparts a brown color to the dish. occasionally, white rice can be served with the dish, although this is not common. cooking with blood is an antique custom common to several ancient cultures; in portugal, cabidela has been found in written record since the 16th century and may equally be prepared with other fowl or animals (duck, turkey, pork, kid or game), though these are rare.

Side, Snack, Appetizer

Panqueque

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Dessert, Sweet

Pionono

Pionono describes different sweet or savory pastries from granada, spain, the caribbean, south america, and the philippines. it is named after pope pius ix's name in spanish, "pío nono".

Side, Snack, Appetizer

Queijo manteiga

Main

Rubacão

Mixed rice with beans, beef charque and curd cheese

Side, Snack, Appetizer

Serro

O queijo do serro é um tipo de queijo brasileiro, originário da região da cidade serro, minas gerais.

Dessert, Sweet

Tareco

The tareco (brazilian portuguese: [ta'ɾɛku]) is a little tough biscuit, made of wheat flour, eggs and sugar; that, when put into the oven, get the disk shape. it makes part of the popular culture from the northeast region of brazil from far. it is said that the tareco was first made in the state of pernambuco, and then introduced to all brazil's northeast. its presence is noticed in poetry and lyrics; such as the famous song "tareco e mariola" (tareco and mariola), by flávio josé