Porto Alegre is the capital and the largest city in Porto Alegre, which is located in the Brazilian state Rio Grande do Sul. The city was established in 1769, by Manuel Sepulveda, its population of 1,481,019 people (2016) is the tenth largest city in Brazil and the centre of Brazil's fifth-largest metropolitan area with 4,405,760 residents (2010). It is the capital city in the south of the Brazilian state. Hence, to enjoy a classic holiday, book your flights to Porto Alegre soon.
Picanha
Picanha is a steak that's well-known and highly sought-after in Brazil. In the US it's known as sirloin cap. In the UK it's referred to as"the cap on the rump. Picanha is located on the back of the animal over the butt. It is seated on a fat cap.
It's most often used for Churrasco. The meat is cooked first before being cut off the Skewer. The cut is very low in fat in it therefore it has to be cooked properly so as not to render it hard. In Brazil every churrasco comes with picanha. All of the top churrascarias have picanha on their menus.
Bauru
A classic Brazilian tradition, Bauru is a sandwich made of a spongy bread roll with soft bread inside, and stuffed with cheese melted tomato slices, pickles, tomato slices and roasted beef. Bauru was created around 1930 by Casemiro Neto, who was also known by the name of Bauru (after his hometown) who was a law student and client in the Ponte Chic restaurant in Sao Paulo who told the chef to prepare a special sandwich specifically for his needs.
The restaurant was frequented even by politicians and footballers who adored this new type of sandwich the popularity of it quickly increased and it was the top-selling item in the restaurant. The sandwich is still popular today and has a huge following and a variety of variations, such as with ham slices as an alternative to roast beef or using sliced bread in place of the classic French roll.
Salada de maionese
Salada de maionese is a Brazilian salad typically served with barbecue churrasco. It's also referred to in the form of Gaucho potato salad because it was developed in the hands of Gauchos, Brazilian cowboys. The salad is made from an assortment of carrots, potatoes, peas and corn, thinly cut green apples, raisins and mayonnaise.
The carrots, potatoes, and the corn is cooked till they become soft but firm. The potatoes and carrots have been cut into small cubes and the corn kernels are cut off the cob. The peas are blanched by boiling the water. The ingredients are then mixed with raisins, apples, and mayonnaise until they are well blended and the salad is then served with beautifully barbecuing pieces of churrasco.
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Sagu
Sagu is a distinctive Brazilian alcohol-infused dessert that is made from cassava, one of oldest sources of starch found throughout South America. Sagu is a sweet dessert created using tapioca pearls - - round, chewy and shaped ingredients derived by tapioca starch.
Sagu is a dessert that can be prepared by cooking. The pearls are simmered in wine until all the liquid is consumed and the pearls change to dark red. Sometimes the wine is mixed with equal quantities in grape juice making the delicious dessert more sweet and less alcohol-based. The wine is typically mixed with cloves and cinnamon to give a more flavour to the food.
Churrasco
Churrasco is a Brazilian barbecue technique where succulent slices, pieces, steaks and chops of meat such as lamb, beef, veal pork, chicken, and veal are put on skewers of large size and cooked over a wood fire. It began in the 1800s, as the Gauchos (European immigrants who moved to Brazil's Rio Grande do Sul area) would meet and begin a fire by placing large amounts of meat onto skewers, and slowly smoking the meat.
In the eateries, they are referred to as churrascarias. The Skewers are paraded around at the table in a flashy way and waiters dance around tables to display the succulent meat to diners who are hungry. Once the diners have selected the meat they prefer and it's cut off, the meat is transferred from the skewers and placed on tables.
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