Brazilian Restaurants in California
- Brazilian Restaurant in California
Bossa Nova - Restaurant
Address: Robertson, W. Hollywood
Phone: 310 657-5070
- Brazilian Steakhouse California
Address: 15122 E. Rosecrans Blvd., La Mirada.
Phone: 888 739-5005
Brazilian Steak House-
Yolie's Brazilian Steak
Address: 300 Ocean Blvd.#150, Long
Phone: 562 491-0221
Description: Across from the Trade
Phone: 310 793-8275
do Brazil -
Espeto's do Brazil
Phone: 818 892-5988
Brazilian Steakhouse California
Phone: 818 972-2100
Address: 1121 Aviation Blvd
Phone: 310 376 7445
Description: Brazilian food and Brazilian
South American Melting Pot
Brazil's cuisine is the product of tradition
and circumstance. Each region and state has developed its own
unique cuisine based on indigenous culture, location, and farming.
No-one does anything in Brazil without a few cups inside
them. Vendors are everywhere selling it strong, sweet and in small,
potent doses. Brazil is the world's biggest coffee producing nation,
and coffee plantations cover huge amounts of land. A Brazilian
coffee is mild and composed of arabica or robusta seeds. A good
cup will be clear, sweet, medium-bodied and low acid. There is
likely to be Brazilian coffee in every espresso you drink. The
best crops are to be found in Minas Gerais and Sul de Minas.
It was introduced into Brazil in 1727. Now it is beginning to
be a player in the speciality coffee market. It is typically known
for producing largely low quality "mixers" in the world
Bahian cuisines dates back from the times of slavery
when masters would give their slaves yesterday's left-overs to
eat. They would mix the scraps with fish if they lived near the
sea or rivers and make cooking pot stews. A typical recipe may
be a Bahian fish stew using coconut milk, tomatoes, peppers and
lemon juice. Specialities include:
Acarajé - made from peeled white
beans mashed in salt and onions and then fried in a strong oil.
The filling is called Vatapá and is made with manioc paste,
nuts and smoked shrimps.
Pato no tucupi - a favourite dish of the
Amazon, which is piece of duck in a rich wild green herb sauce
- quite literally stomach churning!
Manioc is a root vegetable and Brazil's staple food.
Raw, it's poisonous and it's also used to make laundry starch.
To de-toxify the Manioc, it must be peeled, grated and the pulp
is put in tipitis, cylinders made of plant fibres which expresses
the poisonous juices. The pulp is then washed, roasted and made
into flour. The poisonous liquid is boiled down to remove the
poison and make a sauce known as tucupi. Sweet manioc is boiled
and eaten like potatoes and also deep-fried and eaten like chips.
Cachaca is a high proof and very cheap sugar cane alcohol
produced throughout the country.
It's made from distilled sugar cane, in such a way to retain the
scent of sugar and a flavour typical of rum.
Brazil has 4,000 brands of cachaca and produces 1 billion litres
of the stuff every year.
Made into Caipirinha with lime, sugar and crushed ice, it's delicious
but dangerous. It can do serious damage to your stomach and produces
a lethal hangover. It is the most popular drink among Brazil's
poorest people and the national drink, second only to beer. It
has been adopted in recent years as an "in" drink in
the USA and Canada where the brands "cachaca 51" and
"pitu" are popular.
Cachaca is a cousin of the Spanish-Portuguese brandies, closely
related to Italian grappa.
Cachaca means "burning water" and there is nothing subtle
about this drink. You can counteract the toxic taste by mixing
it with pineapple, papaya or other tropical juice mixers. It is
used in numerous drinks and cocktails like Nightboat to Brazil,
lambada and Woody Woodpecker.
Tacaca is an Indian dish sold on every street corner
in the afternoons. It is a yellow soup made mainly from different
forms of manioc, laced with dried shrimp and garlic, jambu leaves
and lots of chilli.
Popular in Rio de Janeiro,
this dish typifies Brazilian cooking. It is a bean dish with beef,
smoked sausage and other parts of the pig, garlic and chilli peppers.
Served on top of white rice and garnished with manioc flour to
thicken the sauce and garnished with collard greens and orange