The Chipa Paraguaia is a menu item served in Brazil but the recipe derives from Paraguay. Is employs a tapioca flour and cheeses from Paraguay formed in a crescent shape and baked until lightly golden. This is a great tea time treat or breakfast munch. 250 g Parmesan cheese, shredded 250 g Mozzarella cheese, shredded
Brazilian people loves caldos. We have all kind of them, and restaurants specialized in serve them all through the night (24 hours), for people who works night shift, or just coming home after a party in the weekends, or whoever just feel like have a warm up dish anytime. We have even them delivered in
Brazilian loves fish and seafood, coast to coast, and have lots of different recipes and different fishes. This is one of them, delicious, and healthy, fast and easy to make. It might be a little difficult to find the same kind of fish that I use in this recipe, but it can be substitute for
Feijoada is the most traditional Brazilian dish, it dates back to the 17th century in colonial times when the European Portuguese were making their fortune in its coffee plantations, and in its sugar cane growing regions. The origins of feijoada are not really Brazilian, but have really close similarities with the medieval pork and
Pozole is not a traditional Brazilian meal. It is a delicious recipe frequently found on the tables in Brazil. Originally, Pozole came from an ancient Aztecan dish. It was only served in very special occasions since the corn was considered sacred plant to that culture, as it also was sacred to other peoples of Mesoamerica.