Horns, fireworks, the screams of those who no longer have a voice to whisper, and a barbecue planned for the weekend. It could be the end of a football championship, or the result of checking out the parades of another off-season carnival. But no. There were celebrations over the result of the Comida di Buteco published on Wednesday evening. In its 15th edition in Rio, four of the top five places in the competition (there were 103 entries) were bars at Baixada Fluminense. The exception was Bar do David in Chapeu-Mangueira in Lem, which took first place for the third time.
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– Baishada is considered a dangerous region, but the competition showed that this is a place with good bars, good snacks. People are not painting this seven-headed beast,” says João Duque from Pasta da Nonna in Duque de Caxias, pleased that the region is growing with each edition of the contest. – It is best to introduce people from outside to your establishment, your bar. People come here for a bite to eat, but in the end they learn more.
The bar took 2nd place with “Virando a laje”, which mimics a work in progress, with mokoto dumplings served in wheelbarrows along with buckets filled with peppered rapadura and olive vinegar to ensure that “soaking”.
We set up a plate so that people can take pictures. We came up with a mokoto cake in honor of our father and saw that it goes well with turning the plate. To do this, you need to have a stove. So we made 50 models, one by one, by hand.
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The veteran of the Boteco do Teixeira region has been participating since the competition was expanded to Baixada in 2016 and brought to the table “Teixeira Apelou!”, a baked codfish cream with parmesan crostini and olive oil seasoned with garlic and butter. bacon. Since then, the bar has only left the awards stage once. But Baishada always had a representative among the best.
For Sandro Teixeira, known as Teixeira, the achievements during this period were gigantic. Starting with the number of bars. If in the first year there were only four, today there are nine: four in Caxias, two in São João de Meriti and three in Nova Iguacu.
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“The first year we had a caravan. This year there were 11, Teixeira notes, referring to the differentiated service in Baixada. — The guys are delighted with the place and service when they get here. We do not just deliver snacks, we serve the dish, all the service with soul.
The secret is not only this. One of the characteristics of snacks that originate from there is precisely the planting of flags and storytelling. Under such conditions, Boteco do Portuga in Nova Iguaçu became the first bar outside the capital to be named the best bar in Rio de Janeiro in 2018. This year’s award-winning snack “Next Stop: Estação Maxambomba Volcão Adormecido”, is a guided tour of the municipality.
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The train, the main link between the region and the center of Rio, is depicted on an appetizer with orange slices. This fruit producing region has become known as the “City Spirits” because of the scent coming from the plantations. Also featured is a hang gliding ramp at the Serra do Vulcan at 885 meters above sea level, where gliders fly over potatoes stuffed with shrimp cream.
– We talked about some of the sights of Nova Iguazu. It is a tribute to our municipality, our origins and our upbringing, explains Paulo Sergio, specialist in the preparation of themed snacks such as Marmita do Cabral, a dish of cod flakes, vegetables, cottage cheese and olive oil, and Old Clothes, a tank for clothes full of cod cakes. “It’s not just about putting food on the table, it’s about knowing why it’s there.
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Entering the competition for the second time, the youngest of the team, Carpaccio, turned one of his flagships into an appetizer in São João de Meriti. So the crab shell turned into Siri cascudo – crab meat balls stuffed with provolone and breaded in Panko breading. Alexandre Gómez da Cunha, with the help of friends from the bar, gave the final approval to the appetizer served during the competition.
“Everyone here is very united. Before presenting the final snack, one shows it to the other. Everyone has assumptions,” says Alexander, who already has a schedule for the weekend. – We have a barbecue planned with everyone, but until then we won’t stop celebrating.
The great champion of the 2022 edition, David Bipso of Bar do David, recognizes the power of Baixada and understands like no one else the importance of pushing one more frontier at the bar table. In 2016, the bar was the first in the favela to win the competition, which was repeated the following year.
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After three years out of the competition, the winner was Usadiya, a pumpkin dumpling with ora pro nobis and coconut stuffed with shrimp, created in honor of the bar owner’s mother.
“They are good with the times, very committed to the competition,” says David, who is excited about the inclusion of new gastronomic centers in the Rio bar itinerary. “It only enriches the competition and the entire food scene in Rio.