Feijao. The backbone to Brazilian cuisine. In Minas Gerais you'll find beans prepared in more ways than anywhere else. For example, if you choose to dine at any of the great restaurants in this region you'll have to make some choices. Would you prefer Feijao Carioca or Feijao Preto? Maybe you're in the mood for Feijao Tropeiro or perhaps Tutu de Feijao. Or, maybe you decide to go with the Big Daddy of them all, the famous and delicious Feijoada.
Feijao Tropeiro: Fairly simple ingredients including bacon, onions, garlic, feijao carioca, bay leaves, sausage and eggs each cooked individually to maximize the core flavor, texture and appearance. These are then mixed together along with parsley, scallions, mandioc flour and cornmeal. The result is a classic, hearty dish that is sure to please any palate.
Tutu de Feijao: Essentially, perfectly cooked beans which are pureed to allow for further creativity in pairing and presentation. Ingredients including feijao carioca, garlic, onions, bay leaves, pork fat, and salt are simmered together to enhance flavor and reduce liquid before being pureed in a food processor.
Feijoada: Alexandre, the chef who taught me everything I know about Mineira food, should be deemed the master of this national dish. I've been sworn to secrecy on this recipe- that's how good it is. Let's just say it's a three day process including more than ten types of meat, both beef and pork, and feijao preto. All the seasoning comes from Alexandre's skill of carefully rendering the flavors from each ingredient and expertly timing the final combination. If you live in Belo Horizonte and want to taste it for yourself, visit http://marmitexdochef.jimdo.com and place your Friday lunch order. If you live closer to where I reside, upon request, I will do what I can to bring his magic to your plate.
Mandioca. A root widely used in Brazil for the manufacture of flour, but can also be cut into strips, fried and served as an accompaniment. Prepared this way, it is similar to french fries, but crispier and more substantial. As a flour, it is grainy and can be white or yellow. It is typically toasted in a saute pan along with bacon, onions, parsley, eggs, and pretty much any other ingredient you want to throw in there. The result: Farofa. Farofa is commonly served with beans, especially feijoada. You will find farofa at almost every dining table in Minas Gerais.
Queijo. Cheese doesn't get much better than this. World, meet Queijo de Minas, Queijo de Minas, meet World.
Queijo de Minas is a cheese originally made in Minas Gerais. It is made from cow's milk and can be ripened or not. A common form is known as frescal, a soft and moist version. Quiejo de Minas is eaten throughout the country at almost any meal of the day. Served cold or melted, with savory or sweet, it's a dream come true to cheese lovers from all over the globe.
