Como Sur | South American Gastronomy

All posts in Brazil

San Pellegrino’s Young Chef 2015 Lat Am Finalist Will Be Chosen Today (ES)

By Patrick Hieger

Screen Shot 2015-03-04 at 11.42.12 AMFor one lucky chef from Latin America, today is going to be a big day. Right now in São Paulo, chefs Mitsuharu Tsumura of Maido  (Lima), Alex Atala of D.O.M. (São Paulo), and Jorge Vallejo of Quintonil (Mexico), are judging the dishes of the ten semi-finalists who are competing to represent the region at the San Pellegrino Young Chef finals, which will be held in June in Milan. Via social media, the well-known chefs have said that the competition is stiff, and that each of the competitors has a good chance of winning. We’ll keep you posted as soon as we know who’ll be heading to the finals.

Para uno chef afortunado de America Latina, hoy será un gran dia. Ahora mismo en São Paulo, los chefs Mitsuharu Tsumura de Maido (Lima), Alex Atala de D.O.M. (São Paulo), y Jorge Vallejo de Quintonil (Mexico D.F.), están jurando los platos de los diez semi-finalistas que están competiendo para representar la región en la final de San Pellegrino Young Chef, que pasará en junio en Milan. A traves de las redes sociales, cada de los chefs prominentes ha dicho que la competencia es fuerte, y que cada de los competidores tiene la oportunidad de ganar. Les mantendremos informados tan pronto como sepamos quien va al gran final.

Docs | A Primer On The Cuisine Of Minas Gerais, Brazil (PO)

By Joanna Marracelli

Screen Shot 2015-02-23 at 12.39.01 PM

For the latest installment of Docs, our video series that digs deeper into the heart of regional cooking in South America, we head to Brazil for a taste of the cuisine of Minas Gerais. One of the largest states in the country, the food from the state of Minas Gerais is the soul of Brazilian cooking.  Soups, stews and other comfort foods form the backbone of this rich cuisine.  Pão de Queijo is a star example of one of the most famous and beloved Brazilian foods that were born from this area.

Brazilians Celebrated Swiss Cheese And Chocolate At Carnaval (PO)

By Doris Bravo

[Globo TV]

[Globo TV]

Every year Brazil transmits glorious images of Carnaval parades from its famed Sambadrome Marquês de Sapucaí to the world. And every year the world eagerly devours these photographs and videos. Though most of us are not entirely sure what is on view we happily succumb to the infectious joy conveyed by the samba school participants. This year Unidos da Tijuca, a notable samba school from Rio de Janeiro and the reigning champions, designed their program around Switzerland under the title “Um conto marcado no tempo – O olhar Suiço de Clóvis Bornay” (A Tale Marked in Time – Clóvis Bornay’s Swiss View).

D.O.M. Barman Jean Ponce Is Leaving To Open A Cachaça Bar (PO)

By Natasha Greenhouse

[Rubens Kato / Divulgaçao]

[Rubens Kato / Divulgaçao]

D.O.M.’s barman Jean Ponce will be leaving Alex Atala’s restaurant at the end of the month for a new venture – a cachaça bar. A vocal enthusiast of the national liquor, Ponce is teaming up with fellow barman Fernando Lisboa (formerly of Admiral’s Place) to open their bar VII. Ponce revealed they aim to produce their own liquor, with the mighty goal of carrying 300 types of cachaça. With regard to his soon-to-be former workplace, Ponce tells Folha, “At D.O.M. I grew as a professional, I developed the idea of working with Brazilian ingredients, but I wanted to always have my own bar.”

‘Being Frank’ Does Brazil With Alex Atala (PO)

By Patrick Hieger

[Munchies / Being Frank]

[Munchies / Being Frank]

“Going to the market with Alex Atala is like going to the Vatican with the pope.”

Whether or not it was intentional, it seems that The Franks from New York City’s Frankie’s Spuntino have become the unofficial American ambassadors for Latin American cuisine. Having already shot a two-part episode highlighting some of the best (and most exotic cuisine) in Peru, now they’re back for more in Brazil. In the new episode of their web series Being Frank on Vice magazine’s Munchies channel, the two chef / connoisseurs head to São Paulo for a taste of Brazilian cuisine and culture with none other than Alex Atala.

BOOKS: O País Das Bananas, by J.A. Dias Lopes

For the first installment of our new series, BOOKS, we’re heading to Brazil to learn more about traditional Brazilian cooking, as well as some unknown history behind some famous plates. Editor Natasha Greenhouse takes us inside the pages of O País Das Bananas, written by J.A. Dias Lopes, giving us a taste of its stories, recipes, and beautiful layout. Happy reading. 

[Natasha Greenhouse]

Top Chefs Will Unite In Spain For “Save The Oceans: Feed The World” (ES)

By Patrick Hieger

[Oceana]

[Oceana]

Next month, on March 17, leading chefs from around the world will come together at Basque Culinary Centre in support of Save The Oceans: Feed The World. Created by OCEANA, the world’s largest ocean advocacy organization, the campaign is dedicated to elucidating the benefits of eating fish, yet how overfishing is drastically reducing fish populations in our oceans. The event will be hosted by Andoni Aduriz of Mugaritz and Joan Roca of El Celler de Can Roca. “Chefs feel passionately about the importance of wild seafood, not just on the small scale and what it brings to our kitchens, but also because of its importance to the planet.  I think we all just deeply feel the need to support this campaign and help make the oceans abundant again,” said Aduriz, about the event. 

Pecado de Bom: Canadian Poutine in Brazil

By Natasha Greenhouse

[Pecado do Bom]

[Pecado do Bom]

You can find food from around the world in São Paulo, but still, a poutine restaurant is rather unexpected. Pecado de Bom serves up the classic potato, curd and gravy dish, along with different varieties including the Paulistano-inspired Sampatine, with fried sausage, catupiry and green onions. We spoke with Canadian Carey Evans, who along with her Brazilian partner Luana Desie, created and runs the restaurant.