Brazilian culinary trends spark debate and international expansion

In São Luís, Maranhão, the restaurant Broca Spetto’s has gained social media attention for its “churrasco no balde” (barbecue in a bucket). The dish, which serves up to five people for R$ 99, features layers of meat, rice, farofa, puree, and sauce served in a bucket-like container. The presentation has sparked debate online, with some users expressing concerns regarding the hygiene of using domestic-style buckets and the potential presence of BPA in the material used for hot food.

Meanwhile, in Lisbon, Portugal, the restaurant Arandu is introducing a different facet of Brazilian cuisine to the local community. Founded by Brazilian immigrants from southern Brazil, the establishment focuses on the gastronomy of the Campanha Gaúcha region. Moving beyond traditional barbecue and common staples like feijoada, Arandu specializes in artisanal charcuterie and rural-inspired cooking, aiming to showcase the diverse culinary heritage of Brazil's interior.