During and after the Saturday crafts and antiques fair in Praça Benedito Calixto, it may take an hour to get a table at this homey restaurant. Among the shareable, traditional mineiro (from Minas Gerais State) dishes are the mandioca com carne de sol (cassava with salted meat) appetizer and the tutu (pork loin with beans, pasta, cabbage, and rice) entrée.

Consulado Mineiro has become a local institution, known for the high quality of its food, the friendly and chatty staff and the affordable prices. It is an excellent choice for those who want a taste of homemade Brazilian delicacies. The restaurant serves dishes similar to those that Brazil’s miners would eat after a long day of work.

Wednesday and Saturday are consecrated Feijoada days for Brazilians!. Its origin is still much discussed, but it is assumed that the dish is an adaptation of Portuguese Stew, since this type of recipe was quite common in Europe (like Puchero in Spain and Cassoulet in France). The Brazilian version is made with black beans, several cuts of pork and beef, onions, and garlic, being “religiously” accompanied by rice, stir-fried collard greens, farofa (toasted cassava flour), pork rinds, orange slices, and vinaigrette.

Além da boa culinária de Minas Gerais, o Consulado Mineiro também realiza seu festival de sopas e cremes em suas unidades. O endereço da rua Cônego Eugênio é o mais indicado quando o assunto é sopa: ele serve durante o inverno variadas receitas por um preço fixo, no jantar de quarta a sábado (o restaurante na Praça Benedito Calixto também tem bufê, mas só de quinta a sábado). O chef Fernando Carneiro oferece 12 opções de sopas, caldos e cremes, além de torradas, pães, queijos, torresmo e cuscuz de carne de sol.

Consulado Mineiro Consulado Mineiro specializes in the distinct flavors of Minas Gerais, a state of Brazil located just north of Sao Paulo. The region is most famous for its locally made dishes, usually of pork or chicken, as well as cheese and cachaça, the liquor used to make the national cocktail of Brazil, the caipirinha. Consulado Mineiro serves large portions, which are best to share with a group of two or more.

The feijoada is a rich, dense stew that mixes black beans and different cuts of pork in a pot and is cooked for a full 24 hours before serving. Although there are some restaurants that serve it on a daily basis, this dish is usually served only on Wednesdays and Saturdays. Traditional feijoada uses pig trotters and ears, although some restaurants have a version that includes other parts of the pork.

O Consulado Mineiro realiza o 17° Festival de Sopas e Cremes com 12 opções em seu buffet, acompanhados de torradas com alho, pães, queijos, torresminhos, cuscuz de carne de sol e cheiro-verde. De sobremesa: canjica doce de milho branco com amendoim. Apenas na unidade de Pinheiros, e de quarta a sábado, o valor é R$ 42 por pessoa para saborear à vontade.

This stew is Brazil’s best known dish and considered Brazil’s national dish. It is a stew made of black beans and traditionally left over parts of the pig such as ears, tails and trotters. These days, it is often made with smoked pork sausages, loin chops and belly, salted beef, bacon and ham hock.

This Brazilian national dish is made from black beans, beef and a mix of other meats, such as bacon, ribs, sausage and smoked pork. Brazilians say that feijoada has as many versions as there are cooks in the country. Some versions are a little spicy from the sausages, others are totally mild.

#loverio #caldinhodefeijao #friendlybean #antarctica #homesweethome #riodejaneiro #encasita #beer #lovebeer #amofeijao. A photo posted by Paola Avila (@lolaavila) on Dec 12, 2015 at 9:54am PST. Caldinho de feijão is a simpler version of Brazil’s national dish, feijoada.

Feijoada – if I had to choose one dish that represents really well Brazil, feijoada would be it. Feijoada is a pork and black bean stew (and when I say pork, I mean all parts of the pork…). We usually eat it with rice, collard greens, sliced oranges and yucca flour.

No Consulado Mineiro você encontra um festival de sopas com muitas variedades. Para aproveitar, o cliente paga uma taxa e consome tudo à vontade. Vale muito a pena conhecer e se deliciar com cada sabor.

Black bean soup with all the parts of a pig people doesn’t usually eat. Try it with farofa and stir-fried kale.