In the last few years, Brazilian snacks have fallen into the graces of everyone worldwide. Trader Joe’s, a famous us grocery store chain, had their own version of Brazilian cheese bread in stores not too long ago. But we are not here to talk about it today.
The star of today’s show is perhaps the most popular Brazilian street food: Coxinha. Coxinha Brazilian Food‘ are three words that always go together.
Beyond its crispy shell and creamy filling, coxinha has evolved into a trendy street food staple, with chefs experimenting boldly. Think fusion flavors like truffle-infused chicken or vegan versions using jackfruit, popping up in food trucks across São Paulo and Rio. Social media reels showcasing these twists rack up millions of views, proving coxinha’s timeless appeal adapts to modern tastes. It’s a bite-sized testament to Brazil’s culinary creativity.
Whether it is the teardrop shape that makes it so easy to eat on the go, the juicy filling hydrated with chicken broth, or the seasoning held together by olive oil, it all contributes to Coxinha Brazilian food icon status.
Also, if you would like to learn more about life in Brazil, later you can read more in depth about Brazilian culture, food & lifestyle here. Now, let’s get back into it.
Coxinha is what I usually eat on a night out for a quick bite but it is not the only thing. Whenever your Brazilian nights give you the choice of more than one popular food, I want you to be prepared!
So in this article, we will talk about the Coxinha and a little more. So no matter where you are, São Paulo or Rio de Janeiro or anywhere else, you are prepared to make a great choice.
Coxinha Brazilian Food: Where Did it Come From?
Although there is some debate on the exact origins, there are people who believe this golden brown delicacy first appeared in France but that is a common misconception. French people have a dish called ‘coxa creme’, made with a whole chicken drumstick covered in a savory cream then the cook will deep fry it.
It is similar to Coxinha only in the golden brown exterior, really.
Coxinha Brazilian food, is sometimes considered an adaptation of the ‘coxa creme’ but I think their similarity is just a golden brown teardrop shape. Most people agree our traditional Brazilian chicken croquettes were created in the nineteenth century in the greater São Paulo area.
Factory workers needed a cheaper but still filling alternative to the usual chicken thighs sold at the gates.
Another theory as to how Brazilian chicken croquettes were created goes back to when the Portuguese royal family was living in Brazil.
The story goes that Princess Isabel’s son would only eat chicken thighs and one day there wasn’t enough meat for the young Brazilian prince to feel satisfied. Seeing that, one of their cooks took what little meat there was, mixed some chicken stock with all purpose, and flour then deep-fried it in enough oil.
Coxinha Brazilian Food: Golden Brown Goodness
Now that we know a little about where the Coxinha came from, let’s keep talking about this delicious golden brown creation. The version you will find mostly everywhere is what we call the traditional one.
I will not say that every restaurant will have it on the menu, but bakeries, snack bars, and even street vendors will be ready to offer it, along with some Brazilian cheese bread probably. My advice is to just avoid street vendors if possible since they may not be careful when preparing food and no one wants to be sick while traveling abroad.
Anyways, this traditional version of Brazilian chicken croquettes begins with savory dough made with sifted flour and chicken broth. Then a piece of dough is filled with finely shredded chicken breasts, sometimes people will add a Brazilian version of cream cheese called ‘catupiry’ or ‘requeijão’, then it is given the iconic teardrop shape.
After some egg wash is brushed on the outside, to give it that golden brown shade, most places will fill a large pot with vegetable oil then place it over medium heat for frying. It isn’t exactly the healthiest food ever as you can see.
One of my favorite bars in Rio, Booze Bar located on the main street of Lapa Neighborhood, has a version of the coxinha recipe that has won prizes! It doesn’t have the usual soft dough, it’s just filling coated with fine bread crumbs.
You can try a coxinha de frango, shank, or ribs (all of them will also have some cream cheese.
If I can give you one recommendation for where to go next time you want to have some great Brazilian coxinhas, I would say ‘go to Ragazzo!’. This restaurant chain is in seven Brazilian states (Goiás, Amazonas, Paraná, Santa Catarina, São Paulo, and Rio de Janeiro) and its main dish is the coxinha!
Here you will have many different recipes for this tasty delicacy, with every cuisine represented in a different filling.
‘Comida de Buteco’ Beyond Chicken and Cream Cheese
As much as we all dipping a chicken drumstick on some hot sauce or eating our coxinha the size of a golf ball with some beer, the best way to experience Brazil is to try as many of our culinary staples as possible. So here is a little guide of what to try when your exploring ends up taking you to our bars.
Torresmo
With origins dating back to when the Portuguese brought African slaves over to Brazil, Torresmo is one of our more famous snack foods. You can find it even in supermarkets, packaged and ready to take home.
You should try fresher versions though! It is generally made with either pork skin or fattier portions of pork belly cut in strips. These strips are then deep-fried for some time and turn into the most delicious snack you will ever have! It is great to have some ice-cold beer!
Bolinho de Bacalhau
Although it is very Portuguese in origin, Bolinho de Bacalhau has been a staple of Brazilian cuisine for over two hundred years. It is unique in flavor mostly due to the Codfish used to make the dough.
It can look different depending on where you go. Some places prefer a teardrop shape, and others make it round like a pão de queijo. You never want to start eating without lime wedges to squeeze lime juice into your cakes before; it will make a world of difference.
Pastel
Oh, this one is my absolute favorite! Pastel is loved everywhere in Brazil, starting at birthday parties and going all the way to our traditional buffet restaurants. It consists of thinly rolled pasta, similar to lasagna pasta, folded into a kind of pillow shape and then stuffed with whatever your heart desires.
You can usually find savory chicken filling with cream cheese, meat, and cheese options. Just like coxinha de galinha, Pastéis are ready once they have a golden brown shade after being fried in enough oil to cover them in a large pot.
Feijão Amigo
On a ranking of my favorite pub foods, Feijão Amigo is a close second to Pastel. This appetizer is a thicker version of our usual black beans served over rice. Feijão Amigo is served in either a large glass or bowl, a thick bean broth with many additional ingredients.
My favorite way to have it is with green onions, cilantro, torresmo, and maybe some toast. Should you be in Rio, there is a bar at Rua do Lavradio that makes the best one I’ve ever tried.
Polenta/Mandioca Frita
As an alternative to the usual french fries, you can always venture a little further into other similar options. Both polenta and madioca (cassava) are more on the chewy side of textures so I recommend pairing it with a crispy chicken drumstick or sprinkling it with some black pepper to keep it interesting.
Brazil is a world in itself when it comes to our cuisine. You can find an almost infinite number of variations on each dish I mentioned here. Just never forget the basic rules of food safety, as enticing as trying something may be. Try to avoid street vendors when possible and always wash your hands before eating.
Don’t forget to come back and let me know which of these is your favorite!
