12 Months, 12 Dishes Brazil

The restaurants of the Vila Galé Paulista, Salvador, Rio de Janeiro and Fortaleza, which are open to the public, will introduce a typical Brazilian dish every month throughout the year. Every month, you will be able to taste a different flavor from each region of the country.

Price:
- R$ 45,00+ 10% service charge (drinks not included) at Vila Galé Salvador and Fortaleza
- R$ 50,00+ 10% service charge (drinks not included) at Vila Galé Rio de Janeiro
- R$ 50,00 (drinks not included) at Vila Galé Paulista
Data: Daily for lunch or dinner

Find out about each dish and its history:

January
- Osvaldo Aranha filet mignon, served with farofa (toasted cassava flour) and French fries (from the Brazilian South East):
  
  The dish was named after the Brazilian diplomat Osvaldo Aranha, who used to have lunch in Lapa, Rio de Janeiro, between the 1930s and the 1940s, in a place where politicians used to meet at the time. It consists of a thick filet mignon, seasoned with fried garlic, served with potatoes, white rice and egg farofa (toasted cassava flour).
February
- Fish and shrimp moqueca (regional stew) (North East):
  
  Originally made on a grill made of sticks or even on tree leaves covered with hot ashes (which was called moquém); this dish is prepared with fish, seafood, shellfish, chicken, or eggs. Some studies indicate that the origin of Brazilian moqueca goes back to the fish brought by the Portuguese, and Africans would have added ingredients of their culinary tradition thereto, such as palm oil.
March
- Carioca Beef Stew with poached Egg (South East):
  
  Beef Stew is a classic dish of Rio de Janeiro's 1950’s bohemia. The dish was initially served in the bars open at dawn to appease the hunger of people who enjoyed the nightlife. And it eventually reached the charming “Meia Noite” Nightclub of the Copacabana Palace Hotel, where the dish became popular.
April
- Shrimp and chayote stew:
  
  A classic of Rio de Janeiro cuisine, shrimp stew was already a regular in downtown Rio de Janeiro in the late 19th century, influenced by Portuguese stews. The inclusion of chayote is credited to the Colombo Confectionery cooks, as stewed shrimp with chayote was already included on their 1894 menus.
May
- Shrimp bobó (stew) (North East):
  
  This dish is virtually an institution of regional Brazilian gastronomy. Originally prepared with yam, its modern version was added some very Brazilian ingredients, such as cassava, shrimp, coriander and palm. The result was a dish of surprising flavours with the irreverence and joy that are usually connected to the Brazilian people.
June
- Cross-cut shank with polenta (South):
  
  The tender meat is obtained by transversely cutting the shin from the back or front leg of the steer or veal. The dish was created under the influence of the Italians who came to Brazil in mid-19th century to meet the need for labour for the coffee plantations.
July
- Codfish Arrangement (Northeast):
  
  This dish was born in the Northeast region of Brazil in the mid-1970s. It is believed that it was created in a bar that was about to end its workday, when a group of bohemians asked the waiter to put together whatever food was left over and serve it. In this case it was: green beans, carne-do-sol and farofa (toasted cassava flour). Subsequently, cod was added.
August
- Nordestina-style Fish Stew:
  
  Peixada is a fish stew served with flour pirão (manioc flour). It is so traditional that it is present in virtually every restaurant in the Brazilian Northeast, from the simplest to the most expensive ones. Due to the abundance of fish and the habit of eating foods with coconut milk and herbs, boiled eggs and vegetables were added to this dish.
September
- Shrimp gratin (North):
  
  Gratin is a very popular dish in the north-eastern Brazilian states. Besides shrimp, you can find this dish made with carne-do-sol (salted cured beef) or shredded chicken. The protein is topped with mashed cassava (also known as aipim or manioc) seasoned with liquid clarified butter and finished with coalho cheese gratin.
October
- Capixaba Moqueca (South-eastern regional stew):
  
  In this traditional dish from Espírito Santo, besides fish, only tomato, onion, coriander, olive oil and annatto (red food colouring) are allowed. This dish is so important for the state that on 30th September the Day of Moqueca is celebrated in the capital Vitória.
November
- Carne-do-sol (salted cured beef):
  
  Carne-do-sol has been consumed for over 400 years and takes this name because in the beginning it was made in two stages: salting the meat lightly and drying the pieces in the sun, due to the Northeast region of Brazil being abundant in salt pans. As the years went by, the North-easterners’ favourite meat conquered Brazil. On the other hand, the Portuguese had this habit and preserved food, mainly fruit, by placing it in the sun, and they also had the custom of salting codfish and other species of fish.
December
- Fish Mojica (stew):
  
  This is one of the main dishes of typical Cuiabá food, with indigenous roots. For the indigenous people, Mojica means “that which comes from the river with manioc”, and can also be accompanied by well-cooked, unseasoned rice. Our adaptation is made with Golden Dorado fish, with an excellent result.

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12 Months, 12 Dishes Brazil

Portugal

Brazil