Bairro: Varjota
City: Fortaleza, CE
Zipcode: 60175-040
Phone: (085) 3267-3505
Hours: No Information Available
Cost: Under $15.00 (or R$25.00)
Northeast Brazilian The Northeast portion of Brazil, mainly the states of Alagoas, Bahia, Ceará, Maranhão, Paraíba, Pernambuco, Piauí, Rio Grande do Norte, and Sergipe, consists geographically of a thin, bursting coastal plain with abundant rainfall where a lot of the population is established, an equally slender transition zone known as the Agreste, and a big semi-arid section known as the Sertão, which is mastered by enormous cattle ranches. All types of tropical produce are grown on the coastal plain, with sugarcane and cacao being mainly extensive. Across the State of Bahia the chief cuisine is Afro-Bahian, which evolved from plantation cooks improvising on African, Amerindian, and classic Portuguese foods employing regionally accessible ingredients. Standard foods consist of vatapá, moqueca (both having seafood and palm oil), and acarajé (a salted muffin composed of white beans, onion and fried in palm oil (dendê) which is filled with dried shrimp, red pepper and caruru (mashed okra with ground cashew nut, smoked shrimp, onion, pepper and garlic). The primary staple is a dish of white rice and black beans yet other widespread meals comprise of farofa, paçoca, canjica, pamonha and quibebe. In the remainder of the coastal plains there is less African impact on the food, yet seafood, shellfish, coconut and tropical fruit are menu staples. Commonly enjoyed tropical fruits in the North-eastern region include mango, papaya, guava, orange, passion fruit, pineapple, sweet sop, "hog-plum," sour sop, and cashew (both the fruit and the nut). Every one of these states have their differences in cuisine and way, being Bahia one of the most distinct of them. Actually, Bahia is the single Brazilian state where the food is spicy, and restaurants will ask you if you want your meal “hot” or “cold”, meaning “spicy hot” or not. They use a lot of “pimenta” (pepper) and azeite de dende (a particular kind of oil) to cook their meals. Overall, though, most northeastern states will probably utilize tapioca flour and sun-dried beef (carne de sol). Shrimp and fish are also highly prominent and inexpensive. Another characteristic of northeastern food is the quantity. Commonly, the dishes are quite giving, and a dish can suit two to three people. Some of the favorites from this cuisine are “moqueca de peixe”, acaraje’, vatapa’, tapioca com coco e leite condensado, cashew juice, acerola juice, acai.
Restaurants in Brazil are frequently setup to handle lunch time guests rather than the typical dinner time customers. This drastically changes how they serve meals, and how they price their food. Many lunch time diners are looking for a fairly relaxed eating experience, with a healthy and reasonably quick meal. Hot buffets offer them this by having multiple hot dishes ready. Pricing is frequently by weight or an all-you-can-eat model, the majority of places have both options available.
Sandwiches are thought of as a snack and not a proper meal! Therefore restaurants typically serve up hot and hearty dishes for lunch rather than the typical North American small style lunches.
Meals are normally served and enjoyed on premises, but many establishments also offer take away and food delivery services. Of course the dinning establishments differ greatly in appearance and offerings, including a wide variety of dishes.
For Brazilians it is very popular to go back home during lunch to have their meal with their loved ones. This isn’t always doable, particularly in the larger metropolitan areas, so restaurants have seized up this opportunity and designed a business around catering to these people. In many of the smaller cities it can be problematic to find a conventional sit down and order off the menu style business.
Nearby Restaurants include Estação da Luz, Caribe, Moyash, Ban-Cha, Assis, O Rei da Picanha, Vojnilô, Picanha do Augusto, Budega do Poço, Milmares, Colher de Pau, Cabana da Negona, Azteca de Oro, Restaurante Arre ?gua, Arre ?gua, João do Bacalhau, Zug Choperia, Emporium Vinum Bistrô, Coco Bambu, Cantina Caravaggio, Café Canela.
Restaurants:
| Alma Gêmea | Rua Dragão do Mar, 30 |
| Alpendre | Rua Torres Câmara, 172 |
| Cabana da Negona | Rua Ana Bilhar - 1150, |
| Cabumba | Av. Zezé Diogo, 3911 |
| Casa de Farinha | CE-040, s/n |
| Comida Caseira | Av. Washington Soares, 85 |
| Curral do Boi | Av. Pontes Vieira, 2340 |
| Delícias do Sertão | Av. Pontes Vieira, 1266 |
| Itapariká | Av. Zezé Diogo, 6801 |
| Kangalha | Av. Washington Soares, s/n |
| Kukukaya | Av. Pontes Vieira, 55A |
| La Bené | Estrada da Sabiaguaba, 2230 |
| Av. Godofredo Maciel, s/n |
| Paladar | Av. 13 de Maio, 1043 |
| Ponto do Baião | Aenida Expedicionários, 4275 |
| Rua Delmiro Gouveia, 420 |
| Restaurante Dragão do Mar | Rua José Avelino, 303 |
| Salatto | Av. Abolição, 2480 |
| Sítio CajuBar | R. Maranguape, s/n |
| Sítio Tá Bonito | Av. Washington Soares, 6120 |
| Skina do Baião | Rua Capitão Uruguai, 40 |
| Tacho da Bahia | Rua Joaquim Nabuco, 1263 |
| Tampinha | Av. Abolição, 4653 |
| Tia América | Av. Antônio Justa, 3947 |
Other Cusines in Fortaleza: