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

Carne-de-sol

Carne-de-sol ([ˈkaʁnʲi dʒi ˈsɔw], locally [ˈkaɦni di ˈsɔw], portuguese for "sun meat"), or jabá ([ʒaˈba]) is a dish from northeastern brazil. it consists of heavily salted beef, which is exposed to the sun for one or two days to cure. carne-de-sol is sometimes fried and served as a hamburger, or baked in the oven with cream or, more traditionally, prepared as savory paçoca. its origin is attributed to the sertanejos (people who live in the semi-arid countryside), who developed this local recipe to preserve meat. nowadays, the dish is traditional and typical of the entire northeast region of brazil, and is served in restaurants all across the country.

Side, Snack, Appetizer

Queijo coalho

Queijo coalho or queijo-de-coalho (portuguese pronunciation: [ˈkejʒu ˈkwaʎu], literally "cheese curd") is a firm but very lightweight cheese produced in northeastern brazil, with an almost "squeaky" texture when bitten into (similar to cheese curds). it is a popular and cheap snack for beach-goers in brazil or in homemade churrasco, where the cheese is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavored sauce. it is eaten off a stick, much like a kebab. it gets a golden surface when grilled, and does not melt much.

Side, Snack, Appetizer

Queijo manteiga

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