12 Dishes You Need To Try At A Brazilian Steakhouse
BY SARAH ANGILERI
Pão de Queijo
Pão de queijo is a lighter-than-air alternative to the Parkerhouse roll. It's made from tapioca flour (the starchy pulp of the cassava root), egg, fat, and cheese.
The tapioca flour is starchier and more finely ground than wheat flour, which gives the bread a delicate, elastic texture. Traditionally, a cheese called queijo de Minas is used.
Toasting the flour in fat gives it a strong, nutty flavor and helps it clump into a fine breadcrumb-like texture. The dish can also include meat, raisins, onions, or olives.
Smoky, creamy, and mild, the dish traditionally incorporated pork off-cuts like feet, ears, or tails, but smoked or cured pork sausage and bacon are also used today.
You’ll likely find it skewered and roasted on a spit. When it has developed a crust and a medium-rare finish, it’s cut into long, thin ribbons with a delicious smoky flavor.