Cuisine São Paulo (state)

caipira food typically includes fried or barbecued beef steaks; fried eggs; couve (collard green); taioba (cabbage); manioc (corn flour); farofa (stuffing); frango caipira (freshly baked or pan-seared chicken); frango passarinho (fried chicken pieces of chicken); fried breaded sardine or fish fillet; , pork chops or baked pork lettuce or cabbage , tomato, seasoned garlic, lemon, , onions. bean stew carne seca (dried charque beef), toicinho (bacon) , white rice staple, macarronada (spaghetti) present on sunday luncheons, , fried sausages eaten daily. mildly spiced legumes, zucchini , other types of squash, prepared stew or without meat, , quiabo (ocra) , abobora or butternut squash favorite dessert, sweetened sidra, canjica (white corn kernels cooked in milk, coconut, , condensed milk , peanut bits). pudim de leite, or milk custard, pave (mounted cookies in rich condensed , heavy cream sauce) , manjar (white flan) other mouth-watering treats. if none of these desserts present, countryside meals leave out citrics such oranges , mexericas, bananas, caquis or abacaxi (pineapple). home-made loaves or regular bakery fresh rolls butter or corn meal or orange cakes served coffee , milk or mate tea in afternoon before dinner or before bed. pastries chicken coxinha fried dumplings , risolis, , mediterranean or syrian-lebanese kibe , open sfihas served in birthday , wedding parties followed glazed cake, guarana , other sodas, champagne, caipirinha sugar-cane liquor or beer. chopp or draft beer must in weddings celebrations.