#brazilian food

As a proud Brazilian playing Slow Burn I really, really, really enjoyed chapters 5 and 6 and how they represented Brazil and Brazilian’s culinary in it.

And how they did a good research to showcase food that are not that popular among foreigners. I mean… Feijoada, Caipirinha, Brigadeiro and Pão de Queijo are super mainstream, but I was actually surprised when they mentioned Galinhada, an all time favorite of my late grandma as well ❤️

Quindim is also one of my fav desserts (guys, you just have to TRY that. It’s one of the most amazing foods in the entire world. Pave is a classic and well known for linguistic jokes every Christmas and New Year’s Eve) and batida de abacaxi com coco is to die for.

Even the cultural aspects were represented well. Okay, I’m not from Rio (even though I’ve been to the city and absolutely LOVED it, minus the hellish weather) and I’ve never been to it during Carnival, but I think they got the spirit of what we call Feira de Rua or Feira Livre = Street Fairs. You’ve got this lively vibe and there’s a lot going on and Pastel is a MUST do if you happen to be in a Feira, checking out the locals’ art is a must do as well.

BUT… Not everything is perfect and as a Brazilian it’s my duty to inform you all that NO SELF-RESPECTING restaurant owner would call their restaurant TUDO AZUL. It’s quite popular to have restaurant/diners and bars here called Ze’s Bar or Chico’s Bar or even Bar do Zé, most of time the apostrophe is used wrongly as well, adapting to a Brazilian rule even we don’t get haha and Hortencia Gadelha… That name sounded… unlike Brazilians. I don’t know… What about some last name like Silva, Ferreira, Pereira, Santos… I don’t know… something like that? xD

Anyway, loved this chapter and I’m absolutely loving Slow Burn as a whole. Amazing book! Great work, PB!