Brazilian snacks: Coxinha

May 14, 2011, 9:42 p.m. | by Adriano Petrich | Categories: Brazil coxinha snacks

Brazilian snacks: Coxinha

Brazilian’s deep love affair for Salgadinhos

tl;dr I am digressing about it, in a later post I will give a recipe.

We even have a word for it: Salgadinhos. (translated literally to: small savory things)

Here is one thing that makes Brazilians Brazilians: Salgadinhos. If you ever come here and try to know the culture this is something you will meet eventually. We have parties where nothing else is served but salgadinhos.

Here is where it gets tricky: Salgadinho is not only any snack. It’s a broad, but specific kind of snack.

It is hard for us to specify a rule of what makes a salgadinho and what makes a simple snack.

Salgadinhos are made by hand. So packaged stuff and nuts are out: doritos, peanuts, crisps and so on are not salgadinhos, just snacks.

Salgadinhos are usually deep fried and tend to follow the most basic human nature of starchy dough with protein inside, but not always. Kibbeh has no dough but it is a salgadinho.

One of the best and most famous salgadinho is a Coxinha!

Little Chicken Drumstick

Yeah that is the literal translation. It is called that because …uhh… it is shaped like a chicken drumstick, not because it is made of one or even has drumstick meat in it. By the way, there is one salgadinho that is made of a real drumstick covered in dough and deepfried, and that’s a Coxa-creme.

Coxinha is some shredded chicken meat inside a dough that is deep fried.

There is a problem though. Most coxinhas are not good. They need some chicken stock in the dough, and guess what? Most places use those dried, ready made stuff that not only tastes awful, but has a lot MSG in it.

It is so ridiculous. Even the most renown place that serves coxinhas, Frangó states that their recipe has bouillon cubes instead of real stock.

The extra idiotic part is that you have to cook a chicken in order to make the filling. How difficult would it be to use real stock?

What is a great coxinha?

What most places miss is the texture of the dough. It has to be soft and moist, but the outside has to be very crispy.

The chicken meat has to be tender and not dry.

All that said, I’ve found a place that serves probably the best coxinha that I’ve eaten in recent years. All the pictures in this post are from their coxinha.

It is called Saint Marie gastronomia; they focus in providing food for markets and specialized stores, but they also serve lunch from Monday to Saturday in their 5 plastic tables.

Disclaimer: This is not paid advertisement or anything. The only thing that I’ve got from this restaurant is the taste of wonderful food.


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