Engenheiro Caldas

Literally translated to cheese bread, pão de queijo has its origins in the culinary inventions of African slaves, when they started to use the residue of the cassava plant. A fine white powder, or starch, was rolled into balls and baked. At the time, no cheese was added, so it was... Read more

Biscoito de polvilho is a traditional, starchy, salted cookie from Brazil. The cookies are characterized by their round, puffy shape and a crispy exterior. The word from its name, polvilho, is derived from the Latin word pulvis and the Spanish polvillo, meaning fine... Read more

Vaca atolada is a Brazilian meat dish prepared with beef ribs, garlic, onions, tomatoes, parsley, cassava, chili peppers, and (if available) ground colorau (urucum seed). The marinated meat is cooked and drenched in a thick sauce, hence the alternative name for the dish – cow s... Read more

Galinhada is a Brazilian stew made with rice and chicken. It is a popular dish throughout Brazil, especially in the states of Goiás and Minas Gerais, during special occasions and festivities. The name of the dish is derived from the Portuguese word galinha, meaning chicken... Read more

Tutu de feijão is a traditional dish originating from the region of Minas Gerais. The dish is made with a combination of puréed beans (traditionally black beans) and cassava flour that's used as a thickening agent. Other ingredients used in the dish include onions, garlic, olive oil... Read more

Similar to Mexican tamales, pamonha is a traditional dish made with fresh corn. The dough, or more precisely the paste, is made out of grated and juiced corn. It is tightly wrapped in fresh corn husks and cooked in boiling water. Depending on the ingredients, pamonhas can be either sweet or savor... Read more

Arroz com pequi is a traditional rice dish originating from the central regions, and it's especially popular in Minas Gerais and Goiás. The key ingredient in the dish is pequi, a small seasonal fruit with a strong cheese-like, barnyardy flavor (although it's a fruit, pequi is usually treat... Read more

Queijo Minas is a handmade cheese made from raw cow's milk, characterized by its tender, spongy texture and moistness. The flavor of Minas cheese is mild and slightly salty, depending on its ripeness and the region of production. The cheese is often used in the preparation of sandwiches,... Read more

Jabuticaba are traditional Brazilian berries native to the states of Minas Gerais, Goiás, and São Paolo. The berries are dark purple in color with a thick skin and they grow on tree trunks. Jabuticaba berries have a very short shelf life and begin to ferment 3 to 4 days after being ... Read more

Queijo prato is a traditional cheese hailing from Minas Gerais. This gouda-stye cheese is made from pasteurized cow's milk. It's semi-cooked and pressed, and the texture is soft and open, with many small eyes in the body. The flavors are mild and the salt and lactose content is low. The ... Read more

Canastra is a Brazilian cheese made from raw cow’s milk. It originates from the area of Serra da Canastra in the state of Minas Gerais, hence the name. The cylindrical cheese is either semi-hard or slightly softer, and its flavor is mildly acidic and slightly spicy. Traditionally, ... Read more