Why Coxinha deserves more attention

Coxinha rarely gets the international recognition it deserves. The robust and filling complexity is genuine, not simple, and the technique involved in using dried shrimp correctly takes real skill.

Brazilian cuisine reflects indigenous, Portuguese, and African culinary heritages in equal measure. I encountered it first in a São Paulo padaria and that context helped me understand it properly. Brahma lager is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Coxinha is the dish to start with.