Buffet de Acompanhamentos
A buffet that accompanies the rodízio, offering a variety of hot and cold dishes, salads, and side dishes.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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The concept of the rodízio, and its accompanying buffet, evolved from gaucho traditions in southern Brazil. Gauchos, South American cowboys, would roast large cuts of meat over open fires. Over time, restaurants adopted this practice, offering a continuous stream of grilled meats. To complement the meat feast, a buffet of various side dishes emerged, reflecting Brazil's diverse culinary influences from indigenous ingredients, Portuguese colonization, African slave traditions, and European immigration.
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The Buffet de Acompanhamentos is an integral part of the Rodízio experience, representing Brazilian hospitality and abundance. It reflects the cultural appreciation for gathering around food and sharing a meal.
Abundance and Variety
The sheer variety of dishes showcases Brazil's agricultural richness and culinary creativity. It provides diners with options to balance the heavy meat consumption and cater to different preferences.
Social Gathering
Rodízio meals are often social occasions, celebrated with friends and family. The buffet format encourages interaction and sharing as people navigate the different offerings.
Regional Influences
The buffet may reflect regional variations within Brazil. Depending on the location, expect to see dishes that highlight local ingredients and culinary traditions.
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The flavors of the Buffet de Acompanhamentos are incredibly diverse, designed to complement the rich, savory taste of the grilled meats. You'll find a mix of fresh, vibrant salads, comforting starchy sides, and tangy, spicy sauces.
Typical flavors range from the freshness of crisp salads with tropical fruits and vinaigrette dressings, to the heartiness of black beans (feijão), rice, polenta, and fried plantains. Other common components are creamy potato salads, various pasta dishes, cheese selections (often Brazilian queijo coalho), and a variety of vinaigrettes, farofa (toasted cassava flour), and pão de queijo (cheese bread). Sauces offered often include chimichurri, vinagrete, and hot pepper sauces.
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Pace Yourself
With so many options available, it's easy to overindulge. Sample small portions of each dish to savor the variety without getting too full before the meat arrives.
Balance Flavors
Alternate between richer meat courses and lighter salad options to cleanse your palate and enhance the overall experience. Use vinaigrettes and sauces to add acidity and brightness.
Explore Regional Specialties
If unfamiliar with certain dishes, ask your server for recommendations and explanations. Don't be afraid to try something new and unique to the region.
Timing is Key
Avoid filling up only on buffet items. Save room for the main event: the continuous flow of grilled meats. Strategically sample the sides to complement the meats throughout the meal.
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