Obrigado por assistir A legenda em português está disponível. Por favor, verifique sua configuração. - Thanks for watching! Portugese subtitle is available. Please check your setting. Este é um dos nossos muitos vídeos no Brasil🇧🇷 Confira nosso episódio anterior (Caça à comida em um ENORME mercado de rua): th-cam.com/video/tFfJHr1qP1w/w-d-xo.html - This is one of our many videos in Brazil🇧🇷 Check out our previous episode (Food hunting in a MASSIVE street market): th-cam.com/video/tFfJHr1qP1w/w-d-xo.html Fizemos mais de 60 vídeos no Brasil até agora. Confira a série: th-cam.com/play/PL9QdAxhqglB_XLoZyhRXZKB6cYsjEiE6q.html - We have made over 60 videos in Brazil so far. Check out the series: th-cam.com/play/PL9QdAxhqglB_XLoZyhRXZKB6cYsjEiE6q.html Obrigado, e certifique-se de curtir, comentar e se inscrever👍 - Thanks, and make sure to like, comment, and subscribe👍
I am Italian. But I lived in Minas Gerais ,Sao Paulo, Rio and goias. I miss that. Food the best in the world. Brazilians eat very delicious food . I loved the food in minas and Goias state . Minas everywhere you go is amazing
I am from Goiás, I´ve traveled to a lot of places in Brazil and I can tell Goiás and Minas have the best food, I always miss that when I go somewhere else.
@@evelynvfnrealmente moro em minas e já viajei para vários estados brasileiros e não gostei das comidas eram sem sabor ,sem alho só tinha beleza as que mais gostei foi a de minas e Goiás muito parecidas .
Antigamente eu era viciado em assistir vídeos de brasileiros visitando outros países, agora estou viciado em assistir vídeos de estrangeiros visitando o meu próprio país. Kkkkk Bem vindos a minha Minas Gerais ♥️
Também tô assim. Mal vejo a hora de viajar o Brasil inteiro. Está se tornando um sonho, quase uma meta de vida. Tanto a descobrir por aqui, que não vejo razões pra conhecer outros países.
The elements on the Main Course after the Torresmo (Pork belly/chicharron) are: -Frango ao molho Pardo: One of the most traditional Mineiro dishes, Chicken slowly cooked on it's own blood (so both of you were wrong not barbecue nor soy sauce but chicken blood) -Tutu de feijao: the Eggs, beans and torresmo is a brazilian version of the Refried Beans -Couve refogada: Kale usually sautee on butter and garlic but some people uses also Swiss Chard instead of Kale -Chuchu: the green thing you didn't know what was, is Chayote also known as Choko in some countries diced and also sautee with seasoning -Quiabo: the good ol' Okra -Angu Mineiro: is a cream made with Semolina/Cornmeal, salt and water, and Steve was right is Polenta basically a polenta) The Cocada com Maracuja on the desserts is basically a treat made with caramelized coconut and maracuja (passion fruit) pulp, there are many versions and the original is coconut only.
Just a small note: what we use in Brazil is actually collard greens, which is close to kale, but not exactly the same. I think that people translate it to English as kale because kale is more widely known than collard greens.
Para completar, o tutu é resultado do feijão em seu caldo, engrossado com farinha, de milho, mandioca, ou até 'rosca' (farelos torrados e moídos de pão de trigo) (Muita "água na boca" depois de assistir vcs... preciso muito de tudo isso! )😋😁
Moro perto do Xapuri. O que vocês comeram foi um frango ao molho pardo, arroz, tutu com ovo cozido e torresmo, chuchu, quiabo e angu. Molho pardo se faz com o sangue do frango, ou seja, o sangue dá esta cor e textura ao molho, mas nem todo cozinheiro sabe fazer e vocês conheceram o dono do Xapuri. Ele é um dos melhores chefs do Brasil. Estou muito feliz por vocês terem vindo a BH. Acompanho o trabalho de vocês há mais de um ano. Sempre assisto aos vídeos. Parabéns pelo trabalho. E como se diz aqui em MG... Cum Deus (traduzindo: fiquem com Deus).
as Anderson told above, the 'molho pardo' (dark sauce), is maded with chicken blood. That's the main ingredient of the sauce. It must be very good as you didn't noticed that.
CORRETO. ELES NÃO SABIAM O QUE ERA O ANGU DE MILHO VERDE, NEM O CHUCHU. COMIDA DE FORNALHA À LENHA É A MELHOR QUE EXISTE, POR ISSO ELE SAIU MANCANDO DE TANTO COMER KKKK
Hey guys, the green veggie is called chuchu, (Chayote in English). It's a very delicate/bland veggie in flavor. And the chicken has no BBQ or Soy Sauce for sure as a typical Minas Restaurant wouldn't use anything not traditional in the preparation. Another amazing video, guys. Thanks a lot.
Eu fico tão feliz de ver a comida do meu estado ser sempre tão elogiada por gente que vem de tão longe e já rodou o mundo inteiro. Não tem nada melhor que a comida de Minas Gerais!
Eu tb amooo!!!! Moro na California e sempre que posso vou em restaurante brasileiro pra comer comida mineira e baiana kkkkkk to doida pra levar meu marido pra comer no Xapuri (apesar de custar um rim kk)
sou carioca e tenho um tio mineiro, e na minha opinião o melhor da nossa culinária vem de Minas, muita coisa boa por lá! Preciso visitar Minas urgentemente!!
Xapuri - Indigenous tribe, city and municipality of Acre, Alto do Purus area. The name of the city originates from the indigenous word “Chapury” which means “river before”, due to its location being exactly in a position where two rivers meet: the Xapuri, (which gave its name to the city), and the Acre river, forming only one.
@@gus6021 Tudo bem. Eu sei que esse estilo de madeira com cobertura, muitas vezes de folhas de coqueiros, é utilizado por muitas tribos, mudando, dependendo da tribo, o formato. Muitas construções de ribeirinhos também utilizam, mas não posso afirmar se todos os povos do acre também fazem uso. Abraços.
Hi guys. In a traditional Brazilian cuisine, and in most places you find “home made food” you will NEVER, EVER, find any sauce from a bottle. The Yellow creamy pure like thing, is fresh sweetcorn (not from a tin) , cooked on its own starch into a creamy sauce. The chicken itself is cooked in an iron pan and it’s sauce is called iron sauce. Very Slow cooked with the usual spices; garlic, onion, pepper, lemon,mascavo sugar and drips of water to build up the dark sauce. You will definitely not going to find barbecue sauce, or soy sauce, unless in the right cuisine for that stuff. The green cubes vegetables is Xuxu, called chaw chaw, here in Europe. A very bland flavoured vegetables that picks up the flavour of whatever you cook with it and never stands out as a flavour. Try that with prawns, chicken, or beef and you’ll always have a great combination. The mixed beans, eggs and pork is a classic of cuisine Mineira loved by all Brazilians. The environment and settings, translate the way people from the inner country side, would normally cook and eat. Think of Cowboys, or American Deep South, corn fields traditions. A simple, True food that transcends all classes. Great choice.
Sou carioca,e tenho que dar o braço a torcer....comida, e hospitalidade mineira não tem como competir...deu água na boca esse torresmo com limão....🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷
Holy cow! Guys Pleeeeease stop making me cry. I am from Belo Horizonte, but I’ve been living in the USA for 5 years. I am so glad that you guys are having a good time in my beautiful city. Please, a huge shoutout for you!!!❤
Frango com Quiabo: A traditional Brazilian dish combining chicken and okra. The chicken is usually seasoned and cooked with various spices, while sliced okra is added to create a flavorful combination. It's often served with rice or other side dishes like farofa (toasted cassava flour) or couve (sauteed collard greens). Tutu de Feijão: Made from mashed beans, primarily black beans or brown beans, cooked with onions, garlic, and sometimes bacon or sausage for added flavor. Thickened with cassava flour, it has a creamy consistency and is served as a side dish alongside rice, meat dishes, or as part of a traditional Brazilian feijoada. Angu: A simple dish made from cornmeal and water (or milk), similar to polenta. It has a thick texture and can be served as a side dish with meat dishes or as a breakfast item. It might be flavored with butter or cheese for added taste. Chuchu is a vegetable commonly used in Brazilian cuisine. It's a type of squash that has a mild taste and a slightly crunchy texture when cooked. In Brazilian dishes, chuchu is often prepared by slicing or cubing it and then cooked by boiling, steaming, or sautéing. It's versatile and can be included in various recipes such as stews, soups, salads, or served as a side dish alongside main courses like rice and beans. Its ability to absorb flavors makes it a popular ingredient in Brazilian culinary traditions.
vocês tem que provar Feijão tropeiro, eu sou do ES e ja comi muito Feijão tropeiro, mas em minas é completamente outro nível, mds, sonho com esse Feijão tropeiro ate hoje.
As a paulista I'm very happy to see you guys go to Minas. Mineiro people and food are the most underrated by gringos and even by brazilians. They are taken for granted but they are the best!
Steve comeu que ficou até triste depois que saiu da mesa kkkkkk e a cara que a Ivana fez quando expirementou o torresmo, ela também desmonstrou muita satisfação com a cocada de maracujá, e a percepção da Ivana com a comida falando que lembrava comida de vó, sim a comida mineira lembra muito comida de vó, eu mesmo sou de familia mineira, adorava a comida da minha avó, o frango ao molho que ela fazia é o melhor que eu já comi em toda a minha vida, hoje só me resta saudades e memórias dela, eu aprendi a cozinhar com a minha avó.
I was honestly amazed by the correction from "muito bom" to "muito boa", that is not easy at all... nice work man! And the Um chope and Uma cerveja thing is totally right as well
O mineiro já recebe o visitante pela cozinha! Seja para um café com queijo, broa e pão de queijo; seja para um frango com quiabo, costelinnha, torresmo, leitoa assada...o melhor cômodo da casa para o mineiro é a cozinha!!! Aqui o cafezinho vem sempre acompanhado!!!!!
I just found your channel and so far I watched more than 8 hours of video from your channel. So far I liked the Brazil BH, RJ, Floripa, and with Rio4Fun in Rio.
Good to see you guys in Xapuri! The "smashed potato" thing is called Angu or Polenta. Is a corn meal (fubá) made with water and salt. The green little squares is called Chuchu, in English is Chayote, a vegetable. Angu is very popular to eat like a cream or to even eat a Pastel de Angu filled with cheese or meat (I've shown you guys a picture of pastel de angu on the rehearsal.) I love pastel de angu, please try to eat some while in BH! And you guys are right, food from Minas is famous to be like a Grandma's food, a comfort food that everyone loves. Cheers!
I think the "smashed potato" is not polenta. It is smashed cassava(purê de mandioquinha-batata barôa). The green litle squares is Chuchu or Mugango(a type of chuchu, very common in Minas Gerais). The sauce is not barbcue or soy sauce nether, it is a chicken fat reduced.
@@paulofabianoverissimobraga3448 This Chicken is “Frango ao molho pardo” which is made with the chicken's blood cooked with the chicken. That's what the dark sauce is
I'm from Belo Horizonte. Thanks for share this place. I didn't knew about it. I live in Scotland for almost 19 years now. I'm definitely going there in April 😍 torresmo is life!
@@gleisonoliveira77 Right, Italian, since S.Paulo ,the State that has a majority of the population descents of Italian, has these foods as local foods as well. Speak for your State and not for the rest of the country. Mineira food, for those who like that.
Comida mineira ♡♡♡ The beans with torresmo and egs is "tutu de feijão" ! the green vegetable is couve, and the other green, the small one with seed is "quiabo" (not everyone likes this), and finally the very green (the green tomato) i think is "chuchu"
This is the video I was expecting! Best Minas Food restaurant, i'm really glad you liked. The chicken dish is called Frango ao molho pardo and the sauce is actually made of chicken blood.
A culinária de MG e GO são muito parecidas, na verdade Mineiros é Goianos são uma espécie de primos, não sei quando fomos separados. A culinária de MS também é fantástica.
How I miss my hometown of BH! Getting very nostalgic watching your videos. Great job guys. From a Brazilian who's been living in Canada for way too long! 🤣
22:56 the worldwide famous brazilian coffee comes mostly from minas. There are huge coffee farms to the south of minas, and the coffee quality is really good, they're highly awarded around the world
I'm completely addict in your videos guys, i'm brazilian from São Paulo and I really like to see your reactions about our food. My english is a work in progress and its helpful to see your videos.
So glad you guys tried frango ao molho pardo in Minas. As a mineiro living abroad I can assure you that you won’t find that dish anywhere else other than in Minas. Brazilian restaurants outside Brazil don’t have it, I’ve never tried anything remotely similar to it in another culture. Happy for you (and also a little jealous!) lol
Bem o nome do restaurante Xapuri é em homenagem a cidade de Xapuri no Estado do Acre na Amazônia . Por isso o teto é como uma oca ( casa de índios ) este trançado no teto . E também os produtos da loja tem tudo a ver com a Floresta Amazônica . Xapuri também é a cidade de um grande defensor da Floresta Amazônica : Chico Mendes ❤️
"Oh, Minas Gerais, quem te conhece não esquece jamais" cantam assim... Bem-vindo à Minas! Bom Natal e felicidades. Se fizerem o trajeto da "Estrada Real" aprecie o barroco e nossa culinária.
Xapuri is a really good restaurant, frango ao molho pardo, the chicken sauce is made with blood, the diced vegetable is chayote, collard greens cooked in butter and the "chicken sauce" is actually a soft polenta, okra which sometimes cooked with chicken and the tutu wich is black beans thickened with a cassava flour and served with pork scratchings, caramelised onions and sometimes hard boiled eggs.
Amo meu país Minas Gerais. Temos as melhores comidas e pessoas. O que vcs comeram foi Tutu de feijão, abobrinha, quiabo, couve, angu e frango ao molho pardo
Guys! go glad you took all the suggestions to visit this place. If you will be staying in Brasil longer I suggest taking a trip to the city of Ouro Preto. This was the capital of Minas during the colonial period and is a UNESCO World Heritage Site. Very historic, and many restaurants serving Minas cuisine.
Ivana is a natural chef. Sometimes, we will go to a restaurant and she will order something she's never tried before. Then 2 or 3 days later at home, she will make the recipe, simply by tasting it once. It's impressive. Talented lady :)
Angú sempre presente na culinária mineira. Angú com frango com quiabo, angú com caldo de feijão, angú com molho de carne, angú com ora pro nobis, angú com canjiquinha e costelinha. Angú combina com tudo. Ué, pra mim angú é um prato de origem africana ( sem sal, óleo, água e fubá) e polenta de origem européia ( que leva queijo, temperos, fubá, oléo e água). Pra mim são diferentes. O angú é usado pra amenizar o sabor dos outros alimentos. Por isso ele é sem tempero e sal. Foi assim que aprendi.
Quiabo is my favorite vegetable. it is typically eaten with rice, beans and angu (polenta -- that cream you called "liquid coxinha"). I would STRONGLY recommend Taioba (if Irvana liked Kale, she will probably love taioba). Steve is already a mineiro (I only missed him saying "uai"): you ate rice, beans and okra the way it should be eaten (mixed) The green fig is PERFECT with cheese! (it is our green Romeo and Juliet) PS: liquid coxinha sounds like heaven (you should patent this idea)
Happy to see you guys being enjoying our city. Locals usually don’t value what we have here till someone with a different perspective open our eyes for it. Much appreciated! Feeling proud to be “mineiro” more than ever ❤
O restaurante que vocês comeram, tem um telhado feito com palhas trançadas, é de fato um estilo tradicional, levemente inspirado na arquitetura indígena do Brasil.
The food from Minas is that confort food for sure. Ivana said it right, food that make's u feel cozy. I just love that. So happy for that u guys were able to have that meal 💛💛💛🇧🇷 usually my grandma do the chicken with saffron powder, and some of the organs boil together wich I think helps to get the flavour. Lot of garlic onions pepper... I guess.... almost forgot doce de leite u can eat with Minas cheese, it's the best mix too
Estou assistindo pela primeira vez um vídeo do canal de vocês, muito bom! A comida brasileira é realmente muito boa. Se tiverem tempo ainda, venham conhecer Florianópolis, capital das Ostras e lindas praias. *ganharam um novo seguidor para o canal
you need to know the restaurant "topo do mundo". It is located in Belo Horizonte, in a tower that has the shape of a disc, the view from there is just perfect, and their meat fondue is just perfect too! 🇧🇷 🤤
Hello! The "cream" is angu, which is made from cornmeal - 'fubá' (fine flour corn). Angu can be made with a softer or firmer consistency. It's good to put the okra (quiabo) and chicken sauce over the angu.😋 O "creme" é angu, que é feito de fubá (farinha fina de milho). O angu pode ser feito com uma consistência mais mole ou mais firme. É bom colocar o quiabo e o molho de frango por cima do angu.
I think there is a rather big difference in french/international cuisine and brazilian cuisine in the sense that in Brazil you are expected to customize your plate and the flavours in it by mixing them in your favourite way, not just taste everything separated or how the chef puts there to you. Both experiences are valid and interesting in itself, of course.
In fact, rustic or homemade Brazilian food is eaten mixing the components of the dish, but in more refined restaurants the system is different. In the northeast of Brazil the food is more based on seafood and is served in a different way.
@@Brasileiro222 pensei em falar isso a culinária brasileira na hora de comer e misturando os alimentos já vi estrangeiro comer feijoada separado até a farofa😅
@@Brasileiro222 mas acho que mesmo na culinária nordestina - que pra mim só perde da mineira no mundo inteiro - se não for coisa específica como acarajé, que já vem pra tua mão pronto, só se adiciona um ou outro molho - há também a expectativa de misturar. Tipo arroz. Não que outras culinárias não tenham as "stapple foods", como eles chamam, mas nunca vi o preparo ser pensado como aqui onde, por exemplo, não é raro o chef colocar menos sal porque o acompanhamento do arroz será uma carne de sol ou outra comida naturalmente mais salgada e o cozinheiro já tá calculando que quem comer vai dar aquela misturada com o arroz.
@@AruanDrako Ah sim, na verdade se mistura mesmo, e isso se pratica em muitos países.. Na Alemanha se mistura, já que no prato vem em média três componentes, na França também há muitos pratos compostos de muitos componentes, assim como em outros países,..sei disso por experiência. No Brasil nós temos o arroz e o feijão como principais acompanhamentos, devido a isso creio que o ato de se misturar seja mais evidente. Já eu gosto muito da comida mineira, mas acho a nordestina melhor (questão de gosto), já que gosto muito de frutos do mar ; também aprecio os outros com base em carnes têm por lá. Só que é muito genérico citar o nordeste nesse caso, haja visto que é uma região composta de 9 Estados, cada qual com sua própria cultura e culinária, enquanto que Minas é um estado do Brasil. No nordeste a que mais aprecio é a culinária maranhense, a de Minas eu conheço e gosto muito também. Me interessa conhecer a comida do Acre que dizem ser excelente também. Toda essa diversidade do nosso país me encanta muito !
Guys, I think that the Chicken Stew that you are having is called Frango ao Molho Pardo wich is chicken prepared in it's own blood (the brown sauce). This is a fine brazilian cuisine item, much appreciated in many countries. The green vegetable is called chuchu, wich translates to Chaiote in US. And the yellow "sauce" is Purê de Mandioquinha, wich is purê of a root similar to Mandioca (Yuca), called MANDIOQUINHA (Little Mandioca)
No Brasil temos uma culinária muito rica e diversificada, em cada estado temos tradições e culturas diferentes. Para conhecer a verdadeira alma da culinária brasileira tem que viajar para o interior dos estados.
That looks like a great restaurant. Next time you go for desserts, you should get a slice of fresh cheese (“queijo mineiro” = cottage cheese). The cheese helps to tone down the sweetness of fruits, doce-de-leite and other desserts. It’s like making your own cheesecake. Enjoy!
Am not sure if this is just me, but Xapuri is like some old style Warungs found out of the cities in Malaysia. The difference is mostly malay warungs dont serve liquors and there are no sausages hanging. 😁The food also like Rice with Side dishes aka Nasi Campur Lauk. There are similarities. Brazil is fascinating. Rice is like a staple too . TQSM @JetLag Warriors for this share👍
Since you are in Belo Horizonte, you need to try one of the best coxinha in Brazil. It's in a small "snack bar" called Big-Tê. The coxinha literally explodes in your mouth it's amazing
Hi, guys. This yellow cream is made of corn flour and it's called "polenta". And the sauce of the chiken is called "molho pardo" which is made of the chiken blood among other stuff.
Hi guys! I'm from the State of Goiás, a sister State of Minas Gerais, we have the same cuisine and cultures and I can say that everything they ate is what we eat every weekend with the family together. you ate it right: we mixed the chicken and its sauce with the rice or we ate it with that cream of corn that you thought was mashed potato. the chicken and its sauce go very well with the okra (quiabo) too. this bean with eggs and pork rinds is called tutu and has beans with a softer texture, a little manioc flour, pepper, eggs and pork rinds, but there is another similar and more famous dish called feijao tropeiro which has a slightly harder bean , cassava flour, cale, bacon, crackling pork, eggs and pepper. what you thought was a pickle is called chayote (chuchu), it's good mixed with chicken or okra (quiabo).the chicken sauce is just seasonings and the blood of the chicken itself, no barbecue or soy. This wonderful food you will only find in Minas Gerais and Goiás, it is delicious!!!
23:00 Curious fact: the brand of the coffe is called Três Corações (i think is the most famous one in brazil), which is from the Três Corações city in Minas Gerais, Pelé was born there.
the green stuff that you ate is called chuchu. It's a vegetable that doesn´t heve much taste but many brasilians just love it. Me too. My mom use to prepare chuchu since I was young, because it's cheap, juicy and it sprouts almost everywhere here in Brazil. I'm proud of our brazilian chuchu. I live in Ribeirão Preto, 300 km from São Paulo capital, and I've lived in BH for almost 3 years. I've been to Xapuri once and I found it owesome.
Xapuri is THE restaurant when you visit BH. But guys..... They have an AMAZING Cachaça Tasting menu - best ones I've ever tried in BR - and some of the Cachaças remind me of romanian Palinca 🥂 Great video btw! Xoxoxo
I really liked that you went to a traditional restaurant where they serve our daily food made with a lot of love and care. If I were there I would eat "until I was blue."
@@user-en2sg4bn4m a maioria votou sim! Se vocês não sabem perder, problema seus! Se não confiam nas urnas: não votem mais! É um favor que vocês prestam ao Brasil! 😀
Graças ao m4ldito Lula tem milhões de brasileiros passando fome, sequelas do roubo que ele e sua quadrilha fizeram nos seus mais de 13 anos de governo! Agora com esse condenado no poder de novo, infelizmente o número de pessoas com fome irá aumentar, igual o que o amigo dele fez na Venezuela! Vcs que votaram nesse bandido tem que ser os primeiros a passar fome pra aprenderem!
Que delícia ver vocês saboreando o mix da comida mineira, deu até fome, 🤣. Aquele vegetal verdinho bem picadinho, chama 'chuchu' ele é neutro em sabor e você pode adicionar o que quiser nele, ele se adapta, também o molho do frango, não é barbecue e nem soja, é do tempero e do próprio frango que é dourado com açúcar, em MG eles devem usar rapadura para dar esse dourado, por último não é polenta, os ingredientes são os mesmos da polenta, mas é mais líquido e chamamos de 'angú de fubá' é ótimo para acompanhar o frango ao molho e também o quiabo que vocês comeram em separado, aquele legume com bolinhas dentro. Tudo da comida mineira é muito bom, o torresmo é six stars mesmo. Que bonito ver Ivana se deliciando com tudo, especialmente com as sobremesas, tudo de bom. Feliz Natal, boas festas.😘🎄🥂
Estou cansado de ouvir essa falácia de que chuchu "não tem gosto de nada" ou "é neutro em sabor". Chuchu MAL FEITO é assim. Chuchu BEM FEITO tem sabor suave, mas marcante e bem característico, meio adocicado, que funciona muito bem para suavizar o sabor de coisas mais fortes. Mas como se faz chuchu bem feito? Ele deve ser cozido numa panelinha PEQUENA, dando uma ligeira refogada primeiro e depois cozinhando com MUITO POUCA água (às vezes, só a que ele mesmo solta no cozimento é o suficiente), com a panela semitampada e em fogo baixo, conferindo o ponto e adicionando um respingo a mais de água se necessário, até ele ficar macio. Como todo vegetal que murcha no cozimento, só se deve adicionar sal ao final, senão se corre o risco de errar o ponto e ficar salgado demais. E depois? Fica ótimo puro, como acompanhamento simples, ou misturado na carne moída, ou gratinado com molho branco, ou num suflê. Mas SEMPRE QUENTE e NUNCA numa salada. Chuchu frio em salada é uma ideia de jerico, fica HORRÍVEL e aí, realmente, não tem gosto de nada!
This is why I love the internet and people like you. I live 30 minutes from there and I didn't know about this restaurant. Going there tomorrow to surprise my mother! She loves everything about you just ate. Btw, the corn flour "pure" you ate, is called "angú" around here. Not a chicken sauce. When you have food like that for cozy weather days ("ensopados" stew) it is very common to have "tutu' (mashed beans) with "angú" (corn flour stew) and any veggies like chayotes, okra and cabbage/kale (that you also ate there), . It is a sort of creamy polenta (you just boil the corn flawer in wwater with some seasoning). Also, the green veggies cubes are chayotes =D (full od amazing minerals for your health). Minas Gerais food is known to be very strong and filling as its origin are from slavery and people who traveled on horses for days and days "tropeiros". You are absolutely right with the homemade, comfort food analogy. It is almost like we use an extra bit on love as sauce on it. Everything you find in Minas, tradition wise, will be like that. Homemade feeling. Of course we have the modern gastronomy sights, but those you've seen are our deep true roots. Nice job finding that place. I wouldnt bet on soy sauce or barbecue on the chicken lol Minas seasoning alchemy has real powers when it comes to emulate flavors. That looks like a chicken from a "I threw all I think I should have there" kinda person (not in a bad way). I took a look at the restaurant menu... there was soooo much there you could also have ordered and you were gonna be amazed as such. Minas has very deep, traditional roots that warms your heart. Last comment on "doce de leite", when you have condensed milk cooked to have doce de leite that means a SUPER lazy person made it. The REAL doce de leite in Minas, at least, is you cool milk for a loooong while till it turns sweet and brown amd caramelized. That is the legit one. Minas is very know for its natural beauty. Waterfalls, hills, flaura, fauna, anything natural. We don't mind not having beaches and hipped places to go around. We're hommie, welcoming, and very proud of our nature. if you ever get a chance to go country side... you'll find the purest hearts you'll ever meet. Richness in the simplicity, love spark in the eyes, willingness to help and offer anything you need, even if they don't have much to offer. Minas is pão de queijo real home! I hope you get a chance to taste a REAL pão de queijo recipe. Love from a fellow here
So delicious! The "smashed potatoes" is angu also called polenta ( mama liga) but it's made with corn instead of corn flour, as usuallly,broth and it can be added cheese. Chayote,kale,okra,farm chicken that gives more brownish color and flavour,simmered with typical seasoning,so neither bbq nor soy in it. Jajaja Tutu de feijão which is beans cooked with lard, yucca flour and torresmo. 😋 Glad you liked! We usuallly eat fig sweet ( preserve) or doce de leite with farm cheese.
Thanks for this great comment. Romania also has a lot of polenta, and we fell in love with it there. The Brazilian version is good too! Very nice food at this restaurant
Obrigado por assistir
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Este é um dos nossos muitos vídeos no Brasil🇧🇷 Confira nosso episódio anterior (Caça à comida em um ENORME mercado de rua): th-cam.com/video/tFfJHr1qP1w/w-d-xo.html
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This is one of our many videos in Brazil🇧🇷 Check out our previous episode (Food hunting in a MASSIVE street market): th-cam.com/video/tFfJHr1qP1w/w-d-xo.html
Fizemos mais de 60 vídeos no Brasil até agora. Confira a série: th-cam.com/play/PL9QdAxhqglB_XLoZyhRXZKB6cYsjEiE6q.html
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Obrigado, e certifique-se de curtir, comentar e se inscrever👍
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thank you for honoring our country, you are always welcome
Obrigado,eu ia exatamente pedir isso a vcs.
And I'm gonna see all of the 60 videos!
These videos used to be my English School Class. I don't watch videos in Portuguese for a long time.
My way to keep the language alive in the brain.
The green vegetable is chayote. We call this chuchu. The sound is Like choo choo.
I am Italian. But I lived in Minas Gerais ,Sao Paulo, Rio and goias. I miss that. Food the best in the world. Brazilians eat very delicious food . I loved the food in minas and Goias state . Minas everywhere you go is amazing
I am from Goiás, I´ve traveled to a lot of places in Brazil and I can tell Goiás and Minas have the best food, I always miss that when I go somewhere else.
Many brazilians have italian roots, over 20 million people :)
OMG im amazed by this cooment bc all the italians I met cannot admit that food from other countries are as good as theirs!!!
@@evelynvfnrealmente moro em minas e já viajei para vários estados brasileiros e não gostei das comidas eram sem sabor ,sem alho só tinha beleza as que mais gostei foi a de minas e Goiás muito parecidas .
I'm a Brazilian, my grandmother was Italian. I am living in United States and I really miss the people and the food.
Antigamente eu era viciado em assistir vídeos de brasileiros visitando outros países, agora estou viciado em assistir vídeos de estrangeiros visitando o meu próprio país. Kkkkk
Bem vindos a minha Minas Gerais ♥️
Também tô assim. Mal vejo a hora de viajar o Brasil inteiro. Está se tornando um sonho, quase uma meta de vida. Tanto a descobrir por aqui, que não vejo razões pra conhecer outros países.
Chega da água na boca
É verdade, amo ver os gringos loucos com nossa culinária,e cultura, temos que valorizar mais o nosso Bradil!
The elements on the Main Course after the Torresmo (Pork belly/chicharron) are:
-Frango ao molho Pardo: One of the most traditional Mineiro dishes, Chicken slowly cooked on it's own blood (so both of you were wrong not barbecue nor soy sauce but chicken blood)
-Tutu de feijao: the Eggs, beans and torresmo is a brazilian version of the Refried Beans
-Couve refogada: Kale usually sautee on butter and garlic but some people uses also Swiss Chard instead of Kale
-Chuchu: the green thing you didn't know what was, is Chayote also known as Choko in some countries diced and also sautee with seasoning
-Quiabo: the good ol' Okra
-Angu Mineiro: is a cream made with Semolina/Cornmeal, salt and water, and Steve was right is Polenta basically a polenta)
The Cocada com Maracuja on the desserts is basically a treat made with caramelized coconut and maracuja (passion fruit) pulp, there are many versions and the original is coconut only.
Thanks for this great comment
Just a small note: what we use in Brazil is actually collard greens, which is close to kale, but not exactly the same. I think that people translate it to English as kale because kale is more widely known than collard greens.
@@JetLagWarriors só provar CAMBUQUIRA E VACA ATOLADA
Para completar, o tutu é resultado do feijão em seu caldo, engrossado com farinha, de milho, mandioca, ou até 'rosca' (farelos torrados e moídos de pão de trigo)
(Muita "água na boca" depois de assistir vcs... preciso muito de tudo isso! )😋😁
@@JetLagWarriors It's a shame you guys couldn't discover at the time the sauce was chicken blood, would love to hear your opinion on that. xD
Moro perto do Xapuri. O que vocês comeram foi um frango ao molho pardo, arroz, tutu com ovo cozido e torresmo, chuchu, quiabo e angu. Molho pardo se faz com o sangue do frango, ou seja, o sangue dá esta cor e textura ao molho, mas nem todo cozinheiro sabe fazer e vocês conheceram o dono do Xapuri. Ele é um dos melhores chefs do Brasil.
Estou muito feliz por vocês terem vindo a BH. Acompanho o trabalho de vocês há mais de um ano. Sempre assisto aos vídeos. Parabéns pelo trabalho. E como se diz aqui em MG... Cum Deus (traduzindo: fiquem com Deus).
as Anderson told above, the 'molho pardo' (dark sauce), is maded with chicken blood. That's the main ingredient of the sauce. It must be very good as you didn't noticed that.
Aqui em casa minha mãe faz com cebola queimada aí da esse aspecto marrom tbm no frango
CORRETO. ELES NÃO SABIAM O QUE ERA O ANGU DE MILHO VERDE, NEM O CHUCHU. COMIDA DE FORNALHA À LENHA É A MELHOR QUE EXISTE, POR ISSO ELE SAIU MANCANDO DE TANTO COMER KKKK
@@PiOlho77 Angu não é feito de milho verde é feito de Fubá . moro do lado do xapuri .Eu como isso todo dia na minha casa .
@Elland'orr ElboneA pessoa que serviu disse q era um doce de coco com maracujá.
Hey guys, the green veggie is called chuchu, (Chayote in English). It's a very delicate/bland veggie in flavor. And the chicken has no BBQ or Soy Sauce for sure as a typical Minas Restaurant wouldn't use anything not traditional in the preparation. Another amazing video, guys. Thanks a lot.
Up!
Possibly the green veggie that Ivana refers to find elsewhere is "couve".
@@paulogouvea-vaize6672 she mentions it as Kale, which is couve in English. The one that they don't know is chuchu 😊😅
Believe or not, Chuchu is from the squash/pumpkin family! Ivana was right when she said “pumpkin”!
Chuchu is super bland, but it does improve other flavours when mixed in, depending on what.
ありがとうございます！Thank you, that's for Steve's Brazilian Chopp.
Wooo! Brazilian chopp so refreshing :) . Thanks Edward
Eu fico tão feliz de ver a comida do meu estado ser sempre tão elogiada por gente que vem de tão longe e já rodou o mundo inteiro. Não tem nada melhor que a comida de Minas Gerais!
Yessssssss
Eu tb amooo!!!! Moro na California e sempre que posso vou em restaurante brasileiro pra comer comida mineira e baiana kkkkkk to doida pra levar meu marido pra comer no Xapuri (apesar de custar um rim kk)
a MELHOR comida é a de Minas Gerais,,não desrespeitando as outras,morei 2 anos no Triângulo Mineiro e posso CONFIRMAR
A da Bahia é melhor!
@@joselasaro7370 é a única que pode competir com a mineira
Talvez Minas seja o melhor lugar q vc pode visitar no brasil em relação a receptividade e comida, os mineiros são espetaculares
Menos peligroso que Rio?
@@moramejia88muito menos perigoso amigo.
sou carioca e tenho um tio mineiro, e na minha opinião o melhor da nossa culinária vem de Minas, muita coisa boa por lá! Preciso visitar Minas urgentemente!!
seja bem vindo mano
Venha sempre. Sempre bem vindo 😃
Tb sou carioca e concordo plenamente contigo!!
Tamo esperano pra tomar aquele cafezin quentin...😅
Ameii os pratos de Minas, e adoraria conhecer mais sobre ela
Minas cuisine is the best in Brazil, enjoy.
Enjoy it.
Xapuri - Indigenous tribe, city and municipality of Acre, Alto do Purus area.
The name of the city originates from the indigenous word “Chapury” which means “river before”, due to its location being exactly in a position where two rivers meet: the Xapuri, (which gave its name to the city), and the Acre river, forming only one.
Vc sabe dizer se este estilo de contrução do restaurante é exclusiva dos indígenas ou é adotada por todos os povos do Acre também?
@@gus6021 Tudo bem. Eu sei que esse estilo de madeira com cobertura, muitas vezes de folhas de coqueiros, é utilizado por muitas tribos, mudando, dependendo da tribo, o formato. Muitas construções de ribeirinhos também utilizam, mas não posso afirmar se todos os povos do acre também fazem uso. Abraços.
Uauuuuu, definitivamente esse restaurante tem uma comida deliciosa
Comida feita em fogão à lenha, é sempre mais saborosa
Enjoy guys😘
Muitooo bom, lembro da minha vózinha baianaaa
Hi guys. In a traditional Brazilian cuisine, and in most places you find “home made food” you will NEVER, EVER, find any sauce from a bottle.
The Yellow creamy pure like thing, is fresh sweetcorn (not from a tin) , cooked on its own starch into a creamy sauce.
The chicken itself is cooked in an iron pan and it’s sauce is called iron sauce.
Very Slow cooked with the usual spices; garlic, onion, pepper, lemon,mascavo sugar and drips of water to build up the dark sauce. You will definitely not going to find barbecue sauce, or soy sauce, unless in the right cuisine for that stuff.
The green cubes vegetables is Xuxu, called chaw chaw, here in Europe. A very bland flavoured vegetables that picks up the flavour of whatever you cook with it and never stands out as a flavour. Try that with prawns, chicken, or beef and you’ll always have a great combination.
The mixed beans, eggs and pork is a classic of cuisine Mineira loved by all Brazilians.
The environment and settings, translate the way people from the inner country side, would normally cook and eat. Think of Cowboys, or American Deep South, corn fields traditions. A simple, True food that transcends all classes.
Great choice.
Nossa, salivando aqui.
@@gamaai Eu lembro da minha vó mineira que vivia na Bahia, junção perfeita hahaha.
Pork belly with limon is divene
Sou carioca,e tenho que dar o braço a torcer....comida, e hospitalidade mineira não tem como competir...deu água na boca esse torresmo com limão....🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷🇨🇦🇧🇷
ありがとうございます！Thank you, that's for Ivana's dessert pudim!!
Thank you so much, Edward!!! More dessert pudding coming!
Holy cow! Guys Pleeeeease stop making me cry. I am from Belo Horizonte, but I’ve been living in the USA for 5 years. I am so glad that you guys are having a good time in my beautiful city.
Please, a huge shoutout for you!!!❤
Frango com Quiabo: A traditional Brazilian dish combining chicken and okra. The chicken is usually seasoned and cooked with various spices, while sliced okra is added to create a flavorful combination. It's often served with rice or other side dishes like farofa (toasted cassava flour) or couve (sauteed collard greens).
Tutu de Feijão: Made from mashed beans, primarily black beans or brown beans, cooked with onions, garlic, and sometimes bacon or sausage for added flavor. Thickened with cassava flour, it has a creamy consistency and is served as a side dish alongside rice, meat dishes, or as part of a traditional Brazilian feijoada.
Angu: A simple dish made from cornmeal and water (or milk), similar to polenta. It has a thick texture and can be served as a side dish with meat dishes or as a breakfast item. It might be flavored with butter or cheese for added taste.
Chuchu is a vegetable commonly used in Brazilian cuisine. It's a type of squash that has a mild taste and a slightly crunchy texture when cooked. In Brazilian dishes, chuchu is often prepared by slicing or cubing it and then cooked by boiling, steaming, or sautéing. It's versatile and can be included in various recipes such as stews, soups, salads, or served as a side dish alongside main courses like rice and beans. Its ability to absorb flavors makes it a popular ingredient in Brazilian culinary traditions.
my gradma used to put a cachaça shot on her tutu, was the best tutu in the world. miss so much
vocês tem que provar Feijão tropeiro, eu sou do ES e ja comi muito Feijão tropeiro, mas em minas é completamente outro nível, mds, sonho com esse Feijão tropeiro ate hoje.
Olá tem um canal que chama receita de pai são receitas maravilhosas, ele é mineiro e tem o feijão tropeiro da para matar saudades .
As a paulista I'm very happy to see you guys go to Minas. Mineiro people and food are the most underrated by gringos and even by brazilians. They are taken for granted but they are the best!
Steve comeu que ficou até triste depois que saiu da mesa kkkkkk e a cara que a Ivana fez quando expirementou o torresmo, ela também desmonstrou muita satisfação com a cocada de maracujá, e a percepção da Ivana com a comida falando que lembrava comida de vó, sim a comida mineira lembra muito comida de vó, eu mesmo sou de familia mineira, adorava a comida da minha avó, o frango ao molho que ela fazia é o melhor que eu já comi em toda a minha vida, hoje só me resta saudades e memórias dela, eu aprendi a cozinhar com a minha avó.
Seja bem vindos a Belo Horizonte. Melhor comida do Brasil é óbvio que é a mineira. Acertaram em cheio :))
I was honestly amazed by the correction from "muito bom" to "muito boa", that is not easy at all... nice work man! And the Um chope and Uma cerveja thing is totally right as well
Mineiro se baba para estrangeiros. Ja com os brasileiros a estoria é bem diferente.
I have to agree, it's beyond belief. Can't think of a better Minas food restaurant
O mineiro já recebe o visitante pela cozinha! Seja para um café com queijo, broa e pão de queijo; seja para um frango com quiabo, costelinnha, torresmo, leitoa assada...o melhor cômodo da casa para o mineiro é a cozinha!!! Aqui o cafezinho vem sempre acompanhado!!!!!
I just found your channel and so far I watched more than 8 hours of video from your channel. So far I liked the Brazil BH, RJ, Floripa, and with Rio4Fun in Rio.
Good to see you guys in Xapuri! The "smashed potato" thing is called Angu or Polenta. Is a corn meal (fubá) made with water and salt. The green little squares is called Chuchu, in English is Chayote, a vegetable. Angu is very popular to eat like a cream or to even eat a Pastel de Angu filled with cheese or meat (I've shown you guys a picture of pastel de angu on the rehearsal.) I love pastel de angu, please try to eat some while in BH! And you guys are right, food from Minas is famous to be like a Grandma's food, a comfort food that everyone loves. Cheers!
Alguns erros gramaticais
I think the "smashed potato" is not polenta. It is smashed cassava(purê de mandioquinha-batata barôa). The green litle squares is Chuchu or Mugango(a type of chuchu, very common in Minas Gerais). The sauce is not barbcue or soy sauce nether, it is a chicken fat reduced.
@@paulofabianoverissimobraga3448 está faltando uma vogal em uns dos substantivos (noun )
@@paulofabianoverissimobraga3448 This Chicken is “Frango ao molho pardo” which is made with the chicken's blood cooked with the chicken. That's what the dark sauce is
Chuchu the green veggie is sooo healthy for you..superfood
a comida de Minas de fato é a melhor do Brasil, sou de Santa Catarina e nunca vi comida melhor!!!
I'm from Belo Horizonte. Thanks for share this place. I didn't knew about it. I live in Scotland for almost 19 years now. I'm definitely going there in April 😍 torresmo is life!
Having every dish altogether in a single bite was on point Steve 😂😂 Absolutely the right way to eat brazilian food!
Indeed!
May be mineira food. Lazanha, spaghetti, canelloni, nhoquis, not. Speak for yourself.
@@andrevmartin7943 everything you mentioned is italian. Did you miss the point where I said “brazilian food”? You might want to read a little more…
@@gleisonoliveira77 Right, Italian, since S.Paulo ,the State that has a majority of the population descents of Italian, has these foods as local foods as well. Speak for your State and not for the rest of the country. Mineira food, for those who like that.
Comida mineira ♡♡♡ The beans with torresmo and egs is "tutu de feijão" ! the green vegetable is couve, and the other green, the small one with seed is "quiabo" (not everyone likes this), and finally the very green (the green tomato) i think is "chuchu"
Casal lindo sou de São Paulo más pra mim a comida Mineira é definitivamente a mais gostosa do Brasil o tempero é o Torresmo uma delícia 😋😋😋😋😋♥️
This is the video I was expecting! Best Minas Food restaurant, i'm really glad you liked.
The chicken dish is called Frango ao molho pardo and the sauce is actually made of chicken blood.
Aha! We were both so wrong in our guesses of the chicken sauce. But, we were right about one thing... it's really tasty!
Correto Ivana! A comida mineira tem a cara da comida de casa de vó.
Eu não sou mineira, mas na minha opinião é a melhor culinária do Brasil amo a comida de MG 😋 em seguida vem a de GO.
A culinária de MG e GO são muito parecidas, na verdade Mineiros é Goianos são uma espécie de primos, não sei quando fomos separados. A culinária de MS também é fantástica.
O Brasil deveria ser o número 1 da gastronomia mundial, é tanta variedade deliciosas,cada estado com suas comidas típicas,etc
i'm from São Paulo state, but i love Minas Gerais!
I wish i could live there.
That looks delicious. My mouth is watering 🤤🤤
Feeling full and still making room for desert? Congratulations! You have climbed an important step towards full Brazilianess!
How I miss my hometown of BH! Getting very nostalgic watching your videos. Great job guys. From a Brazilian who's been living in Canada for way too long! 🤣
22:56 the worldwide famous brazilian coffee comes mostly from minas. There are huge coffee farms to the south of minas, and the coffee quality is really good, they're highly awarded around the world
I'm completely addict in your videos guys, i'm brazilian from São Paulo and I really like to see your reactions about our food. My english is a work in progress and its helpful to see your videos.
Agora lascou... Quero ir pra BH só pra ir nesse restaurante.
Great video guys!! Now I must go to BH. I need to try this amazing place! I'm starving!
Vale a viagem, é sensacional.
És bienvindo
So glad you guys tried frango ao molho pardo in Minas. As a mineiro living abroad I can assure you that you won’t find that dish anywhere else other than in Minas. Brazilian restaurants outside Brazil don’t have it, I’ve never tried anything remotely similar to it in another culture. Happy for you (and also a little jealous!) lol
It's a great experience, in the Minas Gerais kitchen 👏👏👏😋❤️
Bem o nome do restaurante Xapuri é em homenagem a cidade de Xapuri no Estado do Acre na Amazônia . Por isso o teto é como uma oca ( casa de índios ) este trançado no teto . E também os produtos da loja tem tudo a ver com a Floresta Amazônica .
Xapuri também é a cidade de um grande defensor da Floresta Amazônica : Chico Mendes ❤️
"Oh, Minas Gerais, quem te conhece não esquece jamais" cantam assim... Bem-vindo à Minas! Bom Natal e felicidades. Se fizerem o trajeto da "Estrada Real" aprecie o barroco e nossa culinária.
7:17 this guy shirt refers to a very traditional dish at Café Palhares. It's worth a try, really really good!
The tradicional way to combine the deserts would be Figo + doce de leite + queijo. They were near each other for a reason haha
Xapuri is a really good restaurant, frango ao molho pardo, the chicken sauce is made with blood, the diced vegetable is chayote, collard greens cooked in butter and the "chicken sauce" is actually a soft polenta, okra which sometimes cooked with chicken and the tutu wich is black beans thickened with a cassava flour and served with pork scratchings, caramelised onions and sometimes hard boiled eggs.
Amo meu país Minas Gerais. Temos as melhores comidas e pessoas.
O que vcs comeram foi Tutu de feijão, abobrinha, quiabo, couve, angu e frango ao molho pardo
Hello are you doing today?
Aquilo era chu-chu, e não abobrinha
Sem dúvida o melhor restaurante que já fui na vida
Guys! go glad you took all the suggestions to visit this place. If you will be staying in Brasil longer I suggest taking a trip to the city of Ouro Preto. This was the capital of Minas during the colonial period and is a UNESCO World Heritage Site. Very historic, and many restaurants serving Minas cuisine.
They are going there, they said it when they arrived in BH
Wow, Ivana should host a cooking show, she PERFECTLY describes the dishes
Ivana is a natural chef. Sometimes, we will go to a restaurant and she will order something she's never tried before. Then 2 or 3 days later at home, she will make the recipe, simply by tasting it once. It's impressive. Talented lady :)
Angú sempre presente na culinária mineira. Angú com frango com quiabo, angú com caldo de feijão, angú com molho de carne, angú com ora pro nobis, angú com canjiquinha e costelinha. Angú combina com tudo.
Ué, pra mim angú é um prato de origem africana ( sem sal, óleo, água e fubá) e polenta de origem européia ( que leva queijo, temperos, fubá, oléo e água). Pra mim são diferentes.
O angú é usado pra amenizar o sabor dos outros alimentos. Por isso ele é sem tempero e sal.
Foi assim que aprendi.
E é isso mesmo. Tá certinho.
Isso!!!
Quiabo is my favorite vegetable. it is typically eaten with rice, beans and angu (polenta -- that cream you called "liquid coxinha"). I would STRONGLY recommend Taioba (if Irvana liked Kale, she will probably love taioba).
Steve is already a mineiro (I only missed him saying "uai"): you ate rice, beans and okra the way it should be eaten (mixed)
The green fig is PERFECT with cheese! (it is our green Romeo and Juliet)
PS: liquid coxinha sounds like heaven (you should patent this idea)
hey guys tell the chef we are watching all over the world😁🤗.. because you are very good🥰
Happy to see you guys being enjoying our city. Locals usually don’t value what we have here till someone with a different perspective open our eyes for it. Much appreciated! Feeling proud to be “mineiro” more than ever ❤
Best video so far! Hilarious! So funny watching two nice gringos trying to explain and understand and learn how to eat our amazing Mineira food!
O restaurante que vocês comeram, tem um telhado feito com palhas trançadas, é de fato um estilo tradicional, levemente inspirado na arquitetura indígena do Brasil.
Esse restaurante é sensacional
Foram no lugar certo
A cara de MG
The food from Minas is that confort food for sure. Ivana said it right, food that make's u feel cozy. I just love that. So happy for that u guys were able to have that meal 💛💛💛🇧🇷 usually my grandma do the chicken with saffron powder, and some of the organs boil together wich I think helps to get the flavour. Lot of garlic onions pepper... I guess.... almost forgot doce de leite u can eat with Minas cheese, it's the best mix too
My mom makes the "moi de frango" with saffron too. So damn good
@@SebastiaoJosephyes I think that's the secrect ingredient right?
Estou assistindo pela primeira vez um vídeo do canal de vocês, muito bom! A comida brasileira é realmente muito boa.
Se tiverem tempo ainda, venham conhecer Florianópolis, capital das Ostras e lindas praias.
*ganharam um novo seguidor para o canal
you need to know the restaurant "topo do mundo". It is located in Belo Horizonte, in a tower that has the shape of a disc, the view from there is just perfect, and their meat fondue is just perfect too! 🇧🇷 🤤
Hello! The "cream" is angu, which is made from cornmeal - 'fubá' (fine flour corn). Angu can be made with a softer or firmer consistency. It's good to put the okra (quiabo) and chicken sauce over the angu.😋
O "creme" é angu, que é feito de fubá (farinha fina de milho). O angu pode ser feito com uma consistência mais mole ou mais firme. É bom colocar o quiabo e o molho de frango por cima do angu.
Aqui onde eu moro o angu é feito com milho ralado, tipo um purê.
Quase parece pirão amarelo.
Angu é o mesmo que polenta. É uma polenta bem mais fina. Ambas são feitas com fubá e água.
Eu lendo em inglês e tentando traduzir entendi 60%
Ai depois eu olho e vejo a tradução em baixo😂
@@priscilaoliveira1472 O inglês foi By Google Tradutor mesmo 😂😂
I think there is a rather big difference in french/international cuisine and brazilian cuisine in the sense that in Brazil you are expected to customize your plate and the flavours in it by mixing them in your favourite way, not just taste everything separated or how the chef puts there to you.
Both experiences are valid and interesting in itself, of course.
In fact, rustic or homemade Brazilian food is eaten mixing the components of the dish, but in more refined restaurants the system is different. In the northeast of Brazil the food is more based on seafood and is served in a different way.
@@Brasileiro222 pensei em falar isso a culinária brasileira na hora de comer e misturando os alimentos já vi estrangeiro comer feijoada separado até a farofa😅
@@dinho2543 😂😂
@@Brasileiro222 mas acho que mesmo na culinária nordestina - que pra mim só perde da mineira no mundo inteiro - se não for coisa específica como acarajé, que já vem pra tua mão pronto, só se adiciona um ou outro molho - há também a expectativa de misturar.
Tipo arroz. Não que outras culinárias não tenham as "stapple foods", como eles chamam, mas nunca vi o preparo ser pensado como aqui onde, por exemplo, não é raro o chef colocar menos sal porque o acompanhamento do arroz será uma carne de sol ou outra comida naturalmente mais salgada e o cozinheiro já tá calculando que quem comer vai dar aquela misturada com o arroz.
@@AruanDrako Ah sim, na verdade se mistura mesmo, e isso se pratica em muitos países.. Na Alemanha se mistura, já que no prato vem em média três componentes, na França também há muitos pratos compostos de muitos componentes, assim como em outros países,..sei disso por experiência. No Brasil nós temos o arroz e o feijão como principais acompanhamentos, devido a isso creio que o ato de se misturar seja mais evidente.
Já eu gosto muito da comida mineira, mas acho a nordestina melhor (questão de gosto), já que gosto muito de frutos do mar ; também aprecio os outros com base em carnes têm por lá. Só que é muito genérico citar o nordeste nesse caso, haja visto que é uma região composta de 9 Estados, cada qual com sua própria cultura e culinária, enquanto que Minas é um estado do Brasil. No nordeste a que mais aprecio é a culinária maranhense, a de Minas eu conheço e gosto muito também. Me interessa conhecer a comida do Acre que dizem ser excelente também. Toda essa diversidade do nosso país me encanta muito !
Esse restaurante é o melhor do mundo! Que comida! Tudo, tudo, perfeito! Lojinha linda! Oh saudade!
Pena que o Mundo não sabe nem aonde é este restaurante 😅😅😅
Food looks delicious. Ivana love the dress! Keep safe, healthy and happy.
Guys, I think that the Chicken Stew that you are having is called Frango ao Molho Pardo wich is chicken prepared in it's own blood (the brown sauce). This is a fine brazilian cuisine item, much appreciated in many countries. The green vegetable is called chuchu, wich translates to Chaiote in US.
And the yellow "sauce" is Purê de Mandioquinha, wich is purê of a root similar to Mandioca (Yuca), called MANDIOQUINHA (Little Mandioca)
No Brasil temos uma culinária muito rica e diversificada, em cada estado temos tradições e culturas diferentes.
Para conhecer a verdadeira alma da culinária brasileira tem que viajar para o interior dos estados.
BH is a gastronomic paradise. 😎
A culinária mineira é realmente deliciosa. Um pedacinho dos sabores do Brasil.
That looks like a great restaurant. Next time you go for desserts, you should get a slice of fresh cheese (“queijo mineiro” = cottage cheese). The cheese helps to tone down the sweetness of fruits, doce-de-leite and other desserts. It’s like making your own cheesecake. Enjoy!
Congratulations. You are very nice. Good to have you here in BH.
Parabéns. Vocês são muito simpáticos. Que bom ter vocês aqui em BH.
Minas Gerais é a perfeição 💚
Am not sure if this is just me, but Xapuri is like some old style Warungs found out of the cities in Malaysia. The difference is mostly malay warungs dont serve liquors and there are no sausages hanging. 😁The food also like Rice with Side dishes aka Nasi Campur Lauk. There are similarities. Brazil is fascinating. Rice is like a staple too . TQSM @JetLag Warriors for this share👍
Flávio Xápuri is definitely one of the best chefs in Minas Gerais. He is very kind person.
6:00 the crispy crunch skin layer, we say "pururuca" in my state.
The maracuja thing Ivana loved is "cocada com maracuja". And those fruits in syrup, like the fig, they go really well with fresh cheese.
Yes cheese must be added!
Hello, how are you doing today?
Hey, guys. Pretty Nice to see ya in my city, and most, enjoing our food.
Since you are in Belo Horizonte, you need to try one of the best coxinha in Brazil. It's in a small "snack bar" called Big-Tê.
The coxinha literally explodes in your mouth it's amazing
Fogão de lenha lembro na casa de minha vó, tempo bom que não volta mais !🇧🇷👍
Torresmo is made with the belly of the pork, the same part as bacon, that's why is so good! ^^
Sou de Belo Horizonte e sempre que posso, vou ao Xapuri. Comida e lugar maravilhosos. Que bom que gostaram!
Hi, guys. This yellow cream is made of corn flour and it's called "polenta".
And the sauce of the chiken is called "molho pardo" which is made of the chiken blood among other stuff.
Found this channel yesterday and so in love already with your videos in SP and BH. :) Thank you, very much appreciated.
Este é um excelente restaurante e eu costumo ir de vez em quando.
Hi guys! I'm from the State of Goiás, a sister State of Minas Gerais, we have the same cuisine and cultures and I can say that everything they ate is what we eat every weekend with the family together. you ate it right: we mixed the chicken and its sauce with the rice or we ate it with that cream of corn that you thought was mashed potato. the chicken and its sauce go very well with the okra (quiabo) too. this bean with eggs and pork rinds is called tutu and has beans with a softer texture, a little manioc flour, pepper, eggs and pork rinds, but there is another similar and more famous dish called feijao tropeiro which has a slightly harder bean , cassava flour, cale, bacon, crackling pork, eggs and pepper. what you thought was a pickle is called chayote (chuchu), it's good mixed with chicken or okra (quiabo).the chicken sauce is just seasonings and the blood of the chicken itself, no barbecue or soy. This wonderful food you will only find in Minas Gerais and Goiás, it is delicious!!!
23:00 Curious fact: the brand of the coffe is called Três Corações (i think is the most famous one in brazil), which is from the Três Corações city in Minas Gerais, Pelé was born there.
F Pelé =(
Encontrei Cafe’ 3 Corações atè em Praga na Rep. Tcheca!
the green stuff that you ate is called chuchu. It's a vegetable that doesn´t heve much taste but many brasilians just love it. Me too. My mom use to prepare chuchu since I was young, because it's cheap, juicy and it sprouts almost everywhere here in Brazil. I'm proud of our brazilian chuchu. I live in Ribeirão Preto, 300 km from São Paulo capital, and I've lived in BH for almost 3 years. I've been to Xapuri once and I found it owesome.
3:55 = Êsse torresmo aí, 😋😋, deu água na boca. 😋😋😋😋😋
And you've found! Just the picture of this video is mouth watering to me! This "country stylle" Minas meal is amazing!
Xapuri is THE restaurant when you visit BH.
But guys..... They have an AMAZING Cachaça Tasting menu - best ones I've ever tried in BR - and some of the Cachaças remind me of romanian Palinca 🥂
Great video btw! Xoxoxo
I really liked that you went to a traditional restaurant where they serve our daily food made with a lot of love and care. If I were there I would eat "until I was blue."
Hello, how are you doing today?
Por isso o brasileiro é feliz, a comida aqui é maravilhosa kkkkk
Agora com Lula de volta não estamos mais tão felizes assim.
@@p4ulodi4s 51% do eleitorado está mais feliz sim. 😁
@@rodrigodellai não, pq a maioria não votou nele
@@user-en2sg4bn4m a maioria votou sim! Se vocês não sabem perder, problema seus! Se não confiam nas urnas: não votem mais! É um favor que vocês prestam ao Brasil! 😀
Graças ao m4ldito Lula tem milhões de brasileiros passando fome, sequelas do roubo que ele e sua quadrilha fizeram nos seus mais de 13 anos de governo! Agora com esse condenado no poder de novo, infelizmente o número de pessoas com fome irá aumentar, igual o que o amigo dele fez na Venezuela! Vcs que votaram nesse bandido tem que ser os primeiros a passar fome pra aprenderem!
When you're done with Minas, you shoulg go to Ceará next, it's really awesopme!
Que delícia ver vocês saboreando o mix da comida mineira, deu até fome, 🤣. Aquele vegetal verdinho bem picadinho, chama 'chuchu' ele é neutro em sabor e você pode adicionar o que quiser nele, ele se adapta, também o molho do frango, não é barbecue e nem soja, é do tempero e do próprio frango que é dourado com açúcar, em MG eles devem usar rapadura para dar esse dourado, por último não é polenta, os ingredientes são os mesmos da polenta, mas é mais líquido e chamamos de 'angú de fubá' é ótimo para acompanhar o frango ao molho e também o quiabo que vocês comeram em separado, aquele legume com bolinhas dentro. Tudo da comida mineira é muito bom, o torresmo é six stars mesmo. Que bonito ver Ivana se deliciando com tudo, especialmente com as sobremesas, tudo de bom. Feliz Natal, boas festas.😘🎄🥂
O frango a gente tem costume de fazer com açúcar, faz caramelado dela e depois joga o frango aí dá essa cor marrom, depois nós colocamos os temperos 😋
Estou cansado de ouvir essa falácia de que chuchu "não tem gosto de nada" ou "é neutro em sabor". Chuchu MAL FEITO é assim. Chuchu BEM FEITO tem sabor suave, mas marcante e bem característico, meio adocicado, que funciona muito bem para suavizar o sabor de coisas mais fortes. Mas como se faz chuchu bem feito?
Ele deve ser cozido numa panelinha PEQUENA, dando uma ligeira refogada primeiro e depois cozinhando com MUITO POUCA água (às vezes, só a que ele mesmo solta no cozimento é o suficiente), com a panela semitampada e em fogo baixo, conferindo o ponto e adicionando um respingo a mais de água se necessário, até ele ficar macio. Como todo vegetal que murcha no cozimento, só se deve adicionar sal ao final, senão se corre o risco de errar o ponto e ficar salgado demais.
E depois? Fica ótimo puro, como acompanhamento simples, ou misturado na carne moída, ou gratinado com molho branco, ou num suflê. Mas SEMPRE QUENTE e NUNCA numa salada. Chuchu frio em salada é uma ideia de jerico, fica HORRÍVEL e aí, realmente, não tem gosto de nada!
Hello, how are you doing today?
This is why I love the internet and people like you. I live 30 minutes from there and I didn't know about this restaurant. Going there tomorrow to surprise my mother! She loves everything about you just ate.
Btw, the corn flour "pure" you ate, is called "angú" around here. Not a chicken sauce. When you have food like that for cozy weather days ("ensopados" stew) it is very common to have "tutu' (mashed beans) with "angú" (corn flour stew) and any veggies like chayotes, okra and cabbage/kale (that you also ate there), . It is a sort of creamy polenta (you just boil the corn flawer in wwater with some seasoning).
Also, the green veggies cubes are chayotes =D (full od amazing minerals for your health).
Minas Gerais food is known to be very strong and filling as its origin are from slavery and people who traveled on horses for days and days "tropeiros".
You are absolutely right with the homemade, comfort food analogy. It is almost like we use an extra bit on love as sauce on it.
Everything you find in Minas, tradition wise, will be like that. Homemade feeling.
Of course we have the modern gastronomy sights, but those you've seen are our deep true roots.
Nice job finding that place.
I wouldnt bet on soy sauce or barbecue on the chicken lol
Minas seasoning alchemy has real powers when it comes to emulate flavors. That looks like a chicken from a "I threw all I think I should have there" kinda person (not in a bad way).
I took a look at the restaurant menu... there was soooo much there you could also have ordered and you were gonna be amazed as such.
Minas has very deep, traditional roots that warms your heart.
Last comment on "doce de leite", when you have condensed milk cooked to have doce de leite that means a SUPER lazy person made it.
The REAL doce de leite in Minas, at least, is you cool milk for a loooong while till it turns sweet and brown amd caramelized. That is the legit one.
Minas is very know for its natural beauty. Waterfalls, hills, flaura, fauna, anything natural. We don't mind not having beaches and hipped places to go around. We're hommie, welcoming, and very proud of our nature.
if you ever get a chance to go country side... you'll find the purest hearts you'll ever meet.
Richness in the simplicity, love spark in the eyes, willingness to help and offer anything you need, even if they don't have much to offer.
Minas is pão de queijo real home! I hope you get a chance to taste a REAL pão de queijo recipe.
Love from a fellow here
Hello, how are you doing today?
So delicious! The "smashed potatoes" is angu also called polenta ( mama liga) but it's made with corn instead of corn flour, as usuallly,broth and it can be added cheese.
Chayote,kale,okra,farm chicken that gives more brownish color and flavour,simmered with typical seasoning,so neither bbq nor soy in it. Jajaja Tutu de feijão which is beans cooked with lard, yucca flour and torresmo. 😋 Glad you liked! We usuallly eat fig sweet ( preserve) or doce de leite with farm cheese.
Thanks for this great comment. Romania also has a lot of polenta, and we fell in love with it there. The Brazilian version is good too! Very nice food at this restaurant
I'm going to say again, if you are in Minas you guys have to try Galinhada, it's the staple food of Minas.