Caipirinha e Batida

I promised a few friends and family that I would come back with Brazilian drink recipes for the New Years. These recipes below are for one drink quantities. Brazilians usually mix up a big batch for friends and family and pour rounds for all. Size up as you deem appropriate. So here we go:




Caipirinha (little peasant girl)
(made with cachaça, Brazil's national drink)

Serves 1
1 lime, quartered
1 to 2 tablespoons sugar
2 ounces cachaça*
Ice cubes

Mash the lime quarters in a cocktail glass with a wooden pestle. Do not remove the pieces of crushed lime. Add the sugar and cachaca. Fill a tumbler with ice cubes and stir well. Should resemble picture above.

* Cachaça can be purchased at Brazilian speciality stores or better liquor stores in the U.S.

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Batida de Cupuaçu or Batida de Graviola (Soursop)
Serves 1
50 ml of cupuaçu or soursop juice (1.75 oz)
25 ml of cachaça (1 oz)
a splash of Nestlé or Parmalat Table Cream
2 ice cubes, crushed
Shake and pour. The table cream, which is considerably thicker than what we call heavy cream, can be found in most supermarkets. Frozen soursop (called guanábana in Spanish) can be found in the Latino or Ethnic section of your supermarket. Frozen cupuaçu pulp can be found in Brazilian markets around the U.S.

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Batida de Coco
Serves 1
50 ml of coconut milk (1.75 oz)
25 ml of cachaça (1 oz)
a splash of Nestlé or Parmalat Table Cream
2 ice cubes, crushed
Shake or blend and pour, preferably back into a hollow coconut shell. A pineapple slice makes excellent garnish.


You can also make this Batida drink substituting passion fruit for the coconut milk.

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Capoeira (from Bahia)
Serves 4 or less
1 can sweetened condensed milk
1 small bottle of coconut milk
1/2 cup of Creme de Cacao
1/2 cup of cognac
Blend until smooth, add crushed ice and serve in tiny glasses.

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Quentão

Quentão, which means "very hot" or "big hot one", is a hot Brazilian drink made of cachaça and spices. It is often served during Festa Junina. The sugar is first caramelized with the the spices, ginger and the peels. This mixture is then boiled with water for 10 minutes. The cachaça is added and boiled for another 5 minutes. A standard garnish would be citrus peel.

One part cachaça
One part water
Sugar to taste
Peel two oranges and a lime
Cloves, cinnamon and ginger to taste

It is very common in southernmost parts of Brazil to substitute the primary ingredient of Quentão, cachaça, for red wine, due to this region being the largest wine producer in Brazil

Barraca de suco

All over South America and Mexico you must take time out of your day to enjoy the incredible barraca de suco (juice bars) and a selection of fruta fresca drinks made from mango, papaya, watermelon, passion fruit, kiwi, pineapple, coconut and other more exotic varieties such as caja. The fruit selections at the bar are not far from the areas where they are grown unlike most fruit we eat in the midwest. In Brazil fruit is picked only after ripe rather than green and then ripened off the tree. This natural ripening method makes all the difference in the world.

My theory is if you eat these fresh fruit and drink their juices regularly, you will be cured of so much that ales us in modern American culinary culture. Almost every meal we ate: breakfast, lunch or dinner, was accompanied by large pitchers of freshly blended fruit juice and the delicious taste of fruit is one of the most memorable parts of daily life in Brazil.

I made a joke and they laughed, finally...

That's right. Not all humor can survive the language barrier.

While eating last night I was treated to rabo de boi (Ox-tail) among a selection of six or seven other poteins. I imagined one night as I lay awake thinking, with all this food Odelva might be slowly pushing me closer and closer to a heart attack from eating so she can have her daughter back. Just a little thought, anyway...

My father-in-law Mauro is a hardworking and driven man who fights the traffic and tussle of commuting everyday to and from the Ibirapuera Moema district of Sao Paulo.

As the evening progressed, Mauro ate one serving of Ox-tail and then another big serving and then yet another our eyes grew with amazement. Finally, as he grabbed the dish for more, I exclaimed:

"Somewhere there is an Ox walking around without his tail."

And it brought the house down. We laughed and laughed. Hours later Odelva would break into a laugh and when asked she'd just say "Ox without his tail."

Comida de rua

In any large city, London, New York, or Tokyo with a foot mobile fast-paced hardworking population you'll find comdia de rua (street food). For New York it is pizza-by-the-slice, bagels with smear, knish, babka and other wonderful Jewish deli delights. In London you will find fish-and-chips, sausage pasties and rolls, and Greek gyros. Tokyo has its sticky buns. All items you can buy on-the-fly and eat on the go.

In São Paulo you will find exactly the same items that make for an inexpensive lunch between appointments or just off the subway. If anyhting, Paulistas prefer the savory to the sweet. This list of items will cost you approximately a buck a piece and go very well with a visit to the barraca de suco (juice bar) for incredible manga, passion fruit, pineapple and watermelon drinks.

Coxinha -- chicken and cheese inside deep fried dough

Empadinha -- pie-like crust filled with heart of palm and baked similar in name to Chilian empanata, however, can very widely depending on preparation

Pão de batata -- a potato bread baked with spiced chicken

Bolinho de queijo -- cheese filled dough that is deep fried

Pão de queijo -- cheese mixed with a bread-lke dough (no four however) and baked until golden and crispy on the outside and gooey on the inside

O PÃO NOSSO DE CADA DIA

Every morning the padaria makes crusty little loaves called pãozinho with an exquisitely golden brown crust that splits across the top and has a light soft white fluffy interior.

These bread loaves are so much like bread sold in France, Mexico, and that I remember most distinctively from living in England. Even the smell wafting down the street in the morning is as warm to the senses as sunshine. Wrapped warm in small brown bags, with blue inked crested logos and sayings like "Give us our daily bread" there is nothing like this bread to feel you've finally left America and with good reason.

On Mauro e Odelva's street you will hear each morning a variety of sounds and melodies as street vendors come selling aqua (water), propane gas (this truck plays a distinctive melody you might associate with ice cream trucks in the US), and tamales. Odelva tells me there are two different tamale makers and she listens to the call from the better of the two. Patricia laughs when I marvel at the convenience of having these mobile vendors come selling.

AQUA DE COCO

Coconut water is the magic rejuvenator of life. For roughly a buck and a quarter, a street vendor whether on the beach in Rio or walking the sides streets near Ave. Paulista will grab a green coconut fresh off the tree and using a Facão (machete) will whack off the head and foot, then cut a vee-shaped wedge to make a hole in the top and slip in a straw. With this in hand, the desperate feeling of heat and humindity seems less overwhelming. A good vendor will chill the coconut prior to cutting so tha water is cold.

Ah, the joys of big city life!

Mercado dia

Saturday is market day and we walk down to the end of Patricia´s street to the vendors who line the twisting hillside drive with their Mercedes, Fiat, and Toyota trucks and from which they roll out the fresh vegetables, fruits, and meat. The small vendor who makes a sweet cloudy drink by pushing a reedy stalk of sugar cane tempts us. Patricia and Odelva buy a prickly vegetable, Maxixi native to Brazil that when skinned and chopped is very much like a cucumber and belongs to the same family.

My job is to assist the meat vendor with sharpening his knives and promote the State of Minnesota among these rolling hills of Taboão de Serra. You can be sure nobody knows what Minnesota means or where I might be from, however, the meat vendor is very friendly and offers and thumbs up to my efforts. Nothing like being a friendly ambassador in Brazil for America. Viva Minnesota!

Entrada do Mercado Municipal

Toni Nogueira, a musician living in São Paulo, takes us on a walk through the cities famous Central food market. Not only is the municiple market a fabulous place for buying spices, fruits, vegetables, meat and fish - it is a great reflection of the Brazilian culture and history in its architecture, the diversity in wealth in the prices for Cachaça its national drink, Brazil's national dish Feijoada and the savory temptations of its street food from Brazil's special preparations of Norwegian cod fish to the famed Mortadela sanduiche. The Central Municipal Market in São Paulo, Brazil, is a microcosm of the country's ethnically and culturally diverse people and food.