Appetizers Tira Gosto Vegetarian

Total Page:16

File Type:pdf, Size:1020Kb

Appetizers Tira Gosto Vegetarian Appetizers Tira Gosto Salads Saladas BRAZILIAN PATTIES (PORTION OF SIX) HOUSE SALAD Palm heart, lettuce, tomatoes, apple, olives & corn 8.95 Salgadinhos (Porções de seis) 8,95 Cod or chicken CAESAR SALAD 7.95 Bacalhau ou coxinha Shrimp $4.50 Chicken $3.00 FRIED YUCCA GRILLED CHICKEN SALAD Salada com frango grelhado 9.95 With a delicious, secret sauce created by our chef STEAK SALAD Mandioca frita 6.95 Salada com lé grelhado 11.95 Com um molho delicioso, secretamente criado pela FISH FILET SALAD nossa chef Salada com lé de peixe 9.95 FRIED YUCCA WITH SAUSAGE OR DRIED BEEF 8.95 SHRIMP SALAD Mandioca com carne do sol Salada com camarão a moda da casa 13.95 FRIED FISH 8.95 HEART OF PALM SALAD 8.95 Isca de peixe frito Salada de Palmito COCONUT SHRIMP SALMON SALAD 9.95 Camarão empanado com côco Mix lettuces with strawberries, cranbrerries 12.50 and nuts, House balsamic vinaigrette SHRIMP SAUTE GARLIC OLIVE OIL & CILANTRO 9.95 Camarão ao alho e óleo STEAK TIPS WITH ONION & FRIES 9.95 Filé acebolado a palito Soups Caldos SALTEED MUSSELS 10.50 CHICKEN & VEGETABLES Prince Edward Island Mussels sautéed with Caldo de galinha 5.95 garlic, chopped tomatoes, onios herbs on BLACK BEANS SOUP WITH BACON white wine sauce Caldo de feijão 5.95 CALDO VERDE Collard greens, potato & sausage 5.95 Vegetarian FISH SOUP MADE WITH YUCCA BASE (GF) Caldo de Peixe 5.95 LASAGNA DE BANANA MUSSELS SOUP WITH YUCCA BASE (GF) Made with plantain, 3 cheese sauce & oregano. 5.95 13.95 Caldo de Sururú Served with rice or salad. Our chef creation! Feito com banana, molho branco de 3 queijos e orégano. Servido com arroz ou salada. TOFU BOBÓ (GF) 13.95 Side Dishes Porções Served with Rice. Gluten Free ALL SIDE DISHES ARE VEGETARIAN VEGETARIAN PLATTER 9.95 RIED LANTAIN (Rice, Beans, fried plantains and Collard greens) F P (Banana Frita) 5.95 SAUTEED BROCOLLI & CARROTS 4.95 PLANTAIN AND/OR TOFU MOQUECA (GF) 13.95 Moqueca de banana e/ou tofú RICE (Arroz) / BEANS (Feijão) / MASHED POTATO 4.50 Before placing your order, please inform your server if a person in your party has a food allergy. Reminder: Consuming raw or undercooked meat, poultry, seafood, shellsh or eggs may increase the risk of foodborn illness. VEGETARIAN DISH OR VEGETARIAN OPTION Moqueca Capixaba Seafood Frutos do Mar House Specialities Especialidades da Casa B razilian Style Seafood Stew. With Ciliantro, Tomato & Onion. Served With Rice & Pirão Servido Com Arroz e Pirão. All dishes served with rice. Gluten Free Todos os pratos servidos com arroz. FISH MOQUECA Moqueca de peixe 18.95 SHRIMP BOBÓ Shrimp, tomato, onion, ciliantro, yucca 18.95 FISH WITH SHRIMP (OR) MUSSELS MOQUECA 22.95 cream & coconut milk Moqueca de peixe com camarão (ou) Sururú Bobo de Camarão SHRIMP OR MUSSEL MOQUECA OUSE HRIMP Moqueca de camarão ou suruú 19.95 H S With rice (or) mashed potato & vegetables. 17.95 SHRIMP & MUSSEL MOQUECA Camarão da casa Moqueca de camarão e suruú 22.95 SEAFOOD RICE FISH & CALAMARI MOQUECA 23.95 Shrimp, mussels & squid, tomato, onion, Moqueca de peixe e lula ciliantro & coconut milk 18.95 MOQUECA COMPLETA Arroz com mariscos (frutos do mar) Fish, shrimp & mussels (Add Calamari $3.00) 25.95 FISH FILLET WITH SHRIMP SAUCE 18.95 Moqueca de peixe com camarão e sururú Filé de peixe com molho de camarão Add Scallops $3. FRIED FISH FILLET For Bahia style (green pepper, Dendê oil & coconut) $2 Served with beans french-fries (or) salad 13.95 Filé de peixe frito com batata frita ou salada FISH & CHIPS (NO RICE) Isca de peixe: Filé de peixe com fritas 10.95 Meat Carne COD CAPIXABA All dishes served with rice, beans & fries (or) salad. Salted cod with hard boiled eggs, plantain, coconut milk, tomato 23.95 PICANHA - PRIME CUT SIRLOIN 24.95 cliantro & onion Served on a cast iron skillet with vinaigrette & farofa. Bacalhau à Capixaba Picanha na tábula. Servido com vinagrete e farofa. MARISCADA A MUST TRY ! SIRLOIN STEAK 14.95 With caramelized onions & eggs. Shrimp, crabmeat, mussels & squíd with 24.95 Bife da Casa acebolado e ovo cliantro, tomato, onion & coconut milk Served with rice, farofa & plantain moqueca. GRILLED CHICKEN BREAST With caramelized onions 13.95 SEAFOOD PIE Peito de frango grelhado acebolado Made with cod fish, shrimp, mussels, palm heart. GRILLED PORK CHOP Topped with beaten eggs, onion & olives. In an exotic spice sauce created by our chef 14.95 Served with rice and salad. 24.95 with mashed plantain, ginger butter and collard greens. Torta Capixaba Bisteca de Porco Grelhado Uma tradição da nossa culinária. Com vários FEIJOADA COMPLETA frutos do mar, ovos e azeitonas. Brazilian National Dish. Black beans stew SALMON with fresh & dried meat, pork, sausage & 24.95 Pan seared Salmon with grilled asparagus, 20.50 bacon. Served with collard greens, Topped with Mango, sweet and hot peppers fried plantain, farofa & orange sauce. Choice of mashed potatoes or rice STROGANOFF Mushrooms, palms heart, corn, milk Served with rice & potato sticks. CHICKEN 13.95 BEEF 15.95 SHRIMP 17.95 VEGGIE 11.95 TRIPE STEW With white beans, rice, bacon & sausage. Dobradinha a Portuguesa 14.95 Servido com feijão branco, bacon, líng:uiça e arroz. FEIJÃO TROPEIRO Feijoada Red beans, sausage, bacon, collard greens & 12 Shrimp Muqueca BRAZILIAN NATIONAL DISH eggs mixed together (Rice note included) Delicious Juice Bar Try our delicious JuiceRESH Bar natural - All of fruit. our Pineapple juice are made from F Cashew Graviola Cupuaçu Açai Passion Fruit Acerola Our Famous Kids Menu Kids up to 11 years old JUICE BAR $ 4.95 $ 6.95 BRAZILIAN SUMMER GRILLED STEAK TIPS Pineapple & Mint With Rice, Beans & Fries PINÃ COLADA CARNE GRELHADA Pineapp & Coconut Com Arroz, Feijão e Fritas STRAWBERRY MIX GRILLED CHICKEN BREAST Strawberry, Banana & Orange Juice With Rice, Beans & Fries STRAWBERRY PINÃ COLADA PEITO DE FRANGO GRELHADO Com Arroz, Feijão e Fritas Strawberry, Pineapple & Coconut Milk BLUEBERRY MIX CHICKEN STROGONOFF Blueberry, Papaya & Orange Juice With Rice & Potato Sticks MANGO SAMBA STROGONOFF DE FRANGO Com Arroz e Batata Palha Mango, Papaya & Orange Juice MANGO NANA FRIED FISH FILET Mango, Pineapple, Banana & Orange Juice With Rice & Fries BLUE CAJÚ FILÉ DE PEIXE FRITO Com Arroz e Frtias Blueberry, Cashew Juice & Papaya PASSION BLUE CHICKEN FINGERS Blueberry, Mango & Passion Fruit With Rice, Beans & Fries PEITO DE FRANGO FRITO AÇAÍ $5.50 Com Arroz, Feijão e Frtias CUPUAÇU $5.50 ACEROLA $5.50 GRAVIÓLA $5.50 JOIN US ON FACEBOOK.
Recommended publications
  • Brazilian Recipes
    Menu Feijoada Pao de Quejo Moqueqa de Peixe Rice Brigadeiros (dessert) Guarana (beverage) Glossary Brigadeiros: A simple Brazilian chocolate candy, created in the 1940s and named after Brigadier Eduardo Gomes, whose shape is reminiscent of that of some varieties of chocolate truffles. It is a popular candy in Brazil and it is usually served at birthday parties. Gomes was Brazilian Air Force Brigadier. Later he ran unsuccessfully for the presidency in 1946 and 1950. This was a time of shortage of traditional imports such as nuts and fruits because of the war. But, at the same time, Nestle was introducing its brand of chocolate powder and condensed milk into the country. Churrasco: In Brazil, churrasco is the term for a barbecue (similar to the Argentine, Uruguayan, Paraguayan and Chilean asado) which originated in southern Brazil. Brazilian churrasco contains a variety of meats which may be cooked on a purpose-built "churrasqueira", a grill or barbecue, often with supports for spits or skewers. Portable "churrasqueiras" are similar to those used to prepare the Argentine, Paraguayan and Uruguayan asado, with a grill support, but many Brazilian "churrasqueiras" do not have grills, only the skewers above the embers. The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal (wood may also be used, especially in the State of Rio Grande do Sul. Dende oil : Used in Brazilian and West African cooking palm or dende oil is made from the kernel of the palm fruit. The oil is thick and red-orange in color with a nutty flavor and high in saturated fat.
    [Show full text]
  • Catering Menu Options
    TASTE OF BRAZIL CATERING MENU OPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS CHOICE OF MEAT: Strogonoff De Frango Alcatra Da Cleuza Frango Doido Moqueca De Peixe Carne Louca Da Odete Frango com Bacon Feijoada Frango Doido Carne Louca Porcao Brazilian Pork Sausage Nature Picanha Steak SPECIALTY SPECIALTY CHOICE OF BEANS: BRAZILIAN APPETIZERS Black or Pinto BRAZILIAN DESSERTS CHOICE OF SALAD: Pao De Queijo Brigadeiros Caesar or Spring Mix Coxinha Churros Risole Passion Fruit Mousse *Gluten-free & vegetarian options available 25 E 3rd Street, Kansas City P. 816-739-9175 [email protected] www.tasteofbrazilkc.com TASTE OF BRAZIL FOOD DESCRIPTIONS TRADITIONAL RICE SPECIALTY SANDWICH & BEANS PACKAGE BRAZILIAN DISHES PLATTERS FRANGO DOIDO: Shredded chicken STROGONOFF DE FRANGO: Marinated ALCATRA DA CLEUZA: Sliced Sirloin breast with orange citrus marinade diced chicken breast, tomato sauce, Steak mushrooms, onions, & heavy cream FRANGO COM BACON: Marinated grilled accompanied by rice and potato sticks CARNE LOUCA DA ODETE: Shredded chicken breast wrapped in bacon beef pot roast with garlic, bell MOQUECA DE PEIXE: Brazilian seafood peppers, onions, & green olives BRAZILIAN PORK SAUSAGE: Mild stew with garlic, bell peppers, tomato, flavored pork sausage onion, & coconut milk accompanied by FRANGO DOIDO: Shredded chicken rice breast with orange citrus marinade PICANHA: Grilled primed cut of the top of sirloin FEIJOADA: Pork meat stew with black PORCOA: Mild Brazilian pork sausage beans & accompanied
    [Show full text]
  • The Gradual Loss of African Indigenous Vegetables in Tropical America: a Review
    The Gradual Loss of African Indigenous Vegetables in Tropical America: A Review 1 ,2 INA VANDEBROEK AND ROBERT VOEKS* 1The New York Botanical Garden, Institute of Economic Botany, 2900 Southern Boulevard, The Bronx, NY 10458, USA 2Department of Geography & the Environment, California State University—Fullerton, 800 N. State College Blvd., Fullerton, CA 92832, USA *Corresponding author; e-mail: [email protected] Leaf vegetables and other edible greens are a crucial component of traditional diets in sub-Saharan Africa, used popularly in soups, sauces, and stews. In this review, we trace the trajectories of 12 prominent African indigenous vegetables (AIVs) in tropical America, in order to better understand the diffusion of their culinary and ethnobotanical uses by the African diaspora. The 12 AIVs were selected from African reference works and preliminary reports of their presence in the Americas. Given the importance of each of these vegetables in African diets, our working hypothesis was that the culinary traditions associated with these species would be continued in tropical America by Afro-descendant communities. However, a review of the historical and contemporary literature, and consultation with scholars, shows that the culinary uses of most of these vegetables have been gradually lost. Two noteworthy exceptions include okra (Abelmoschus esculentus) and callaloo (Amaranthus viridis), although the latter is not the species used in Africa and callaloo has only risen to prominence in Jamaica since the 1960s. Nine of the 12 AIVs found refuge in the African- derived religions Candomblé and Santería, where they remain ritually important. In speculating why these AIVs did not survive in the diets of the New World African diaspora, one has to contemplate the sociocultural, economic, and environmental forces that have shaped—and continue to shape—these foodways and cuisines since the Atlantic slave trade.
    [Show full text]
  • Café Da Manhã Breakfast
    CAFÉ DA MANHÃ BREAKFAST CESTA DE PÃES BAKERY BASKET 31 OVOS EGGS CAFÉ DA MANHÃ CONTINENTAL63 CONTINENTAL BREAKFAST Muffin, folhado doce, croissant, pain au chocolat, Dois ovos orgânicos preparados à sua escolha 25 torradas de pão de forma branco ou integral Two organic eggs cooked any style Suco natural de frutas à sua escolha Muffin, Danish pastries, butter croissant, pain au chocolat, Choise of freshly squeezes fruit juice Ovos Beneditinos 38 white or whole-wheat toast Eggs Benedict Pão, variedade de bolos, torradas e biscoito de arroz Bread, assorted cakes, toasted bread and rice cracker Pão de leite, minifrancês, variedades de bolo Ovos mexidos, avocado e tomate-cereja 38 e biscoito de arroz Scrambled eggs, avocado and cherry tomato Manteiga, mel e geleia Milk roll, hard roll, assorted cakes and rice cracker Butter, honey and jam Manteiga, geleias e mel ESPECIALIDADES SPECIALITIES Frutas frescas da estação e iogurte Butter, jam and honey Seasonal sliced fruits and yogurt Rabanada de brioche com baunilha 30 French toast brioche with vanilla Bebida quente CEREAIS CEREALS 22 Hot beverage Salmão defumado 39 Sucrílios, sucrílios de chocolate e granola Smoked salmon Corn flakes, chocolate frosties and granola GRAND CAFÉ 89DA MANHÃ Frios e picles 39 GRAND BREAKFAST Bitcher muesli suíço Cold cuts and pickles Swiss Bircher muesli Suco natural de frutas à sua escolha Tapioca 24 Choise of freshly squeezes fruit juice Mingau orgânico quente de quinoa em flocos Brazilian Cassava pancake Cesta de pães frescos com canela e açúcar Pão de queijo 20
    [Show full text]
  • South American Cuisine
    TRENDING: for food scientists, by food scientists SOUTH AMERICAN brought to you by FOOD PRODUCT DESIGN CUISINE South America can provide food and beverage product inspiration in a number of categories: Health and Food integrity Bold flavors and Craft and Purposeful wellness and authenticity flavor tourism artisanal eating South American ingredients and products to consider: Use aji peppers and rocoto for sauces and snacks with a global flair Aji pepper: Hot (30,000-50,000 Scoville), fruity Rocoto: The fiery (30,000-100,000 Scoville) Capsicum baccatum chile, particularly the Ají Amarillo black-seeded Capsicum pubescens chile, also known chile, is typically associated with Peruvian cuisine, as the locoto, appear frequently in hot salsas or as often combined with red onion and garlic. stuffed rocotos rellenos. Purple corn and purple potato score as authentic and healing foods, and appeal to those seeking non-GMO Purple corn: An anthocyanin-rich variety of maize Purple potato: Anthocyanins also give these (corn) used to make the drink chicha morada (made by potatoes a purple or bluish skin and flesh; plus boiling purple corn with pineapple, cinnamon, cloves they have a high starch content and floury and sugar) and mazamorra, a Peruvian fruit pudding. texture, and a nutty flavor. Amaranth and pichuberry contribute texture and flavor attributes, as well as health and wellness, for the specialty and natural market. Amaranth: High-protein (13% to 14%) gluten-free seeds Pichuberry: Physalis Peruviana, also called the Inca from species of amaranthus, that are rich in phytosterols, berry or cape gooseberry, is a small, sweet/tart golden used as a psuedocereal that can be made into baked fruit wrapped in a papery shell that contains high goods or cereal, popped, or cooked as a whole grain.
    [Show full text]
  • Brazil Planning Guide
    PLANNING BRAZIL GUIDE A flight attendant’s guide to cuisine, hotels, airports, health, security, and country requirements in Brazil. Your creativity and knowledge make the trip. Brazil is projected to be one of the world’s fastest-growing business aviation markets over the next few years. If you haven’t been to Brazil already, there’s a good chance you may travel there soon. Brazil is not only an important destination for business, but also the host country for the upcoming 2016 Olympic Games. It’s also the location of the annual Latin America Business Aviation Conference & Exposition (LABACE) – the largest business aviation event in Latin America. We recognize the critical role you play as a vital member of the crew, so we have developed this tool to help you avoid the unexpected when traveling to Brazil and delight your passengers along the way. Enclosed you’ll find information on visas, airports, hotels, health considerations and security from the global trip management experts at Universal®, as well as a guide to Brazilian cuisine from Air Culinaire Worldwide, a Universal company. We hope this information is useful in helping you better navigate the local culture and understand Brazil’s operational requirements. And always, know that you’re not alone, and we are here for you whenever you need us. E o Brasil continua lindo! This expression means “Brazil is magnificent” in Brazilian Portuguese and will engender a lot of goodwill and support. ©2015 Universal Weather and Aviation, Inc. 1 of 3 You navigate a complex world. Avoid the unexpected. Manage expectations.
    [Show full text]
  • Universidade Federal De Santa Catarina Programa De Pós-Graduação Em Engenharia De Alimentos
    UNIVERSIDADE FEDERAL DE SANTA CATARINA PROGRAMA DE PÓS-GRADUAÇÃO EM ENGENHARIA DE ALIMENTOS Bernadete de Lourdes Martins de Sousa DESENVOLVIMENTO E CARACTERIZAÇÃO DE FAROFA DE MANDIOCA (Manihot esculenta Crantz) TEMPERADA COM CARNE CAPRINA Dissertação submetida ao Programa de Pós-Graduação da Universidade Federal de Santa Catarina para a obtenção do Grau de Mestre em Engenharia de Alimentos. Orientadora: Profa. Dra. Edna Regina Amante Co-orientador: Prof. Dr. Rogério Manoel Lemes de Campos Florianópolis, SC 2013 Ao meu esposo Júnior pelo companheiro, amigo, compreensivo e paciente que é, me incentivando a percorrer esta trilha de estudo. A meus amores de filhas Anna Ritta e Maria Clara por toda compreensão nas minhas ausências. A meus pais Auta e Reinaldo onde estiverem ao lado do nosso Deus, sei que estariam muito felizes por essa minha vitória. AGRADECIMENTOS A Deus, por me dar saúde e coragem para finalizar esse projeto de vida após 28 anos de graduada pela UFPB. A meus irmãos Lourdinha, Rivaldo, Ronaldo, Ricardo, cunhado Marcondes, cunhadas Suely e Josi e sobrinhos pelo amor e pelo encorajamento para conclusão desse mestrado. Ao SENAI PE – Serviço Nacional de Aprendizagem Industrial, por ter me oportunizado fazer este mestrado. A Flávio Guimarães - Diretor do SENAI Petrolina, um amigo muito importante na minha vida, vibrador e incentivador nas questões de meu crescimento pessoal e profissional. A minha orientadora, Prof.ª Edna Amante, por ter me ajudado imensamente no desenvolvimento de meu projeto de mestrado e, sobretudo por sua simplicidade, carinho e pelo aspecto humano como me tratou independente do relacionamento acadêmico mestranda- orientadora. Ao meu coorientador Prof.
    [Show full text]
  • Food in African Brazilian Candomblé
    Food in African Brazilian Candomblé PATRICIA RODRIGUES DE SOUZA he aim of this article is to highlight the importance of food in the rituals of African Brazilian TCandomblé, as well as in its cosmovision (world view). A brief description of Candomblé’s his- torical trajectory is provided in order to show how food offerings became part of its rituals and how specific ingredients became symbolically significant in this belief system. According to the theories applied, it is possible that food has at least two functions in Candomblé: to materialize principles and also to work as a ritual language. To show the role of food in Candomblé the state of Bahia was taken as a case study – firstly because Candomblé started there and secondly because, as this article shows, the sacred foods of Candomblé are also consumed in everyday life, outside of reli- gious situations, but just as importantly constituting a part of Bahian cultural identity. The dishes that feature in the ritualised meals and at the same time in Bahians’ everyday eating are described at the conclusion of the article, with a mention of their ingredients and to whom they are offered. The research sources included publications by Candomblé believers and scholars of religion, as well as cooks and journalists specialising in Bahian cuisine. Most studies about food and religion are carried out by scholars of religion rather than of food or nutrition and it would seem that religious studies have been more concerned with understanding food practices in the religious field than food studies have been concerned with the impact of religion on food habits.
    [Show full text]
  • The Association for Diplomatic Studies and Training Foreign Affairs Oral History Project Foreign Service Spouse Series
    The Association for Diplomatic Studies and Training Foreign Affairs Oral History Project Foreign Service Spouse Series ELIZABETH (LIZ) KENNEDY LION Interviewed by: Jewell Fenzi Initial interview date: June 18, 1987 TABLE OF CONTENTS Land reform and feudal life of cane workers in Brazil Peace Corps Volunteering for the Peace Center Assigned to Jamaica as Peace Corps volunteer Marian Skinner and Bankra Craft, PCV project Life long interest in crafts Questions advisability of financing “introduced crafts” rather than indigenous crafts AID Spouse Attempted kidnapping of Donor Lion His consideration for American/Brazilian girl involved Society columnist notes Work in Recife, Brazil as spouse of Consul General helping women market and improve their crafts Selling crafts to “volunteer firemen” End of Crafts “without roots” Kingston, Jamaica 1977-1978 Work when she was spouse of AID director in Kingston, Jamaica Olive Lewin and Contacts PCV more fun that being AID Director’s spouse Ruth Hillis, the Brazilian YWCA and Elizabeth Lion’s volunteer work Keeping out the lizards and the cross draft Heat and lack of car Brazil vs. Jamaica Vegetables and salads Fruit drinks Brazilian and Jamaica dishes vs. African cuisine Situations in Brazil and Jamaica 1 INTERVIEW Q: What I am really interested in is how you spent your time in Rio and Recife. There were very few people who the staff at the consulate [in Recife] talked about, but the one name that kept cropping up was, "When Liz and Donor Lion were here... When Liz and Donor Lion were here." So you really made an impression. LION: We were there longer probably than others.
    [Show full text]
  • Chimu Restaurant Guide
    Chimu Restaurant Guide INTRODUCTION Chimu is constantly on the lookout for great restaurants and cafes. So we have collected the best ones for you in Peru, Santiago, Rio de Janeiro, Quito, Buenos Aires and Mexico City to give you a wide range to choose from when exploring these cities! We hand-picked them ourselves, to guarantee you a great tasting experience! Further Reading http://www.chimuadventures.com/blog/2015/10/top-10-restaurants-in-south-america-4 http://www.chimuadventures.com/blog/2013/08/the-best-steak-in-buenos/ http://www.chimuadventures.com/blog/2013/06/a-taste-of-chile/ http://www.chimuadventures.com/blog/2014/06/chifa-chinese-food-that-conquered-peru/ http://www.chimuadventures.com/blog/2014/06/montevideo-a-foodies-tour/ http://www.chimuadventures.com/blog/2015/05/lima-for-vegos/ Key PRICE CATEGORY Budget * Mid-Range ** Up-Scale *** ...Live for today email: [email protected] 1. visit: www.chimuadventures.com Chimu Restaurant Guide CONTENTS Introduction 1 1. The Best Restaurants in Peru 3 1.1. Lima-Miraflores 3 1.2. Lima-Barranco 7 1.3. Cusco 8 1.4. Arequipa 10 2. The Best Restaurants in Buenos Aires 11 3. The Best Restaurants in Quito 16 4. The Best Restaurants in Rio de Janeiro 21 5. The Best Restaurants in Santiago de Chile 26 6. The Best Restaurants in Mexico City 33 ...Live for today email: [email protected] 2. visit: www.chimuadventures.com Chimu Restaurant Guide 1. THE BEST RESTAURANTS IN PERU Peruvian cuisine is among the most varied and best in the world.
    [Show full text]
  • Recife Brazil
    RECIFE BRAZIL ake a look at a map of South T America and go as far to the east as you possibly can. You have reached the Bra- zilian state of Pernambuco and the exciting northern coastal city of Recife (he–see–fee). Overlooking the Atlantic Ocean where the Capibaribe and Beberibe rivers flow out to the sea, Recife is actually closer to the west coast of Africa than it is to the farthest western border of Brazil itself. Just 8°3′ south of the equator, it is understandable that the weather remains warm year round. However, considering the beaches HISTORY in and around Recife are some of the most beautiful in Today it seems difficult to comprehend the tremendous challenges, all of Brazil, this works out nicely. and dangers faced by earlier generations who sailed from Europe Recife is the Portuguese word for “reef”. One look at to the “New World” and struggled to carve out a new existence in a the city’s coastline and it quickly becomes clear the rugged and untamed land. The Portuguese, in their colonization of name is perfectly appropriate. Recife’s shore is paral- Brazil were no exception. Most attempts failed but one area (referred leled by a long inside reef which not only creates a to as a “Hereditary Captaincy”) which succeeded was the region of barrier against the ocean but also provides protected Pernambuco. The initial colony was founded in 1534. It survived and swimming areas for beach goers. grew due to the leadership of a well respected Portuguese officer Due to the city’s many canals, islands and bridges, and diplomat by the name of Duarte Coelho Pereira.
    [Show full text]
  • Welcome Appetizer Salads / Entrées Soups
    $ 25 USD $ 525 PESOS $ 16 USD $ 336 PESOS $ 13 USD $ 273 PESOS hecha $ 19 USD $ 399 PESOS welcome appetizer Pão de Queijo Tapioca flour, milk and parmesan cheese Chesse and spinach turnover Meat, olives and raisins turnover Garlic bread salads / entrées Coleslaw Carrot, cabbage, raisins, sour cream and mayonnaise Greek Feta cheese, olives, cucumber, tomato and olive oil Waldorf Celery, apple, nuts and mayonnaise Hummus Chickpea purée, sesame, olive oil, garlic and lemon, served with gluten free pita bread Nuts, cheese and cold cuts board Soups Onion soup With homemade crouton and topped with melted cheese Corn cream Made with coconut milk From the grill Chicken breast Pork Loin Skirt Steak New York Picanha SOY GLUTEN FREE DAIRY PRODUCT EGG VEGAN LECITHIN NUT ANGUS QUALITY BEEF Chef special Mahi Mahi with garlic Served with steamed vegetables Brisket Slow cooked with wine sauce, served with mashed cassava and vegetables confit Baked eggplant and zucchini With spinach, marinara sauce and vegan cheese Feijoada Black beans, smoked sausage, smoked pork loin, pork ribs and bacon, served with white rice and farofa Choose your side dish Rice with garlic Farofa Toasted cassava flour, onion, garlic, pineapple, butter Steamed Vegetables Baked potato Served with sour cream, bacon, butter and chives Creamed Spinach Mashed Cassava With coconut milk and olive oil DESSERTS Petit Gâteau Chocolate cake served with vanilla ice-cream Caramelized pineapple with cinnamon Tropical Explosion Dark chocolate cake with passion fruit and coconut milk Tapioca Mini
    [Show full text]