The article highlights the vibrant options available at Baixela, a boteco in Copacabana, Rio de Janeiro, famed for its culinary offerings. Focused on Brazilian gastronomy, the piece emphasizes the significance of caju, or cashew apple, illustrating its multifaceted uses and flavors. Unlike the widely known cashew nut, the caju fruit is both sweet and astringent, depending on its ripeness, and is integral in traditional dishes and drinks like caipirinhas. The article showcases how Brazilian establishments are elevating regional ingredients through their culinary narratives.
Brazil is home to an abundance of ingredients that are relatively unknown, or just plain unavailable, in the United States, but few are as quintessential as caju.
While it is sweet when ripe, it is also quite astringent and tannic, depending on the maturity of the fruit.
Collection
[
|
...
]