FOZ DO IGUAÇU
Foz do Iguaçu is part of a tri-national region, bordering the Argentine city of Puerto Iguazú and the Paraguayan city of Ciudad del Este. The city's economy is based on tourism, being one of the most popular destinations in Brazil.
The main attraction for those who visit the city is the Iguaçu Falls. The 257 individual waterfalls were chosen as one of the "New Natural Seven Wonders of the World."
In Foz do Iguaçu you can also find the Itaipu dam, the world's second largest hydroelectric plant in power generation, after the Three Gorges Dam in China.
While there, you should also visit the Omar Ibn Al-Khattab, the largest mosque in Latin America, the Bird Park, which features a massive collection of wild birds, and the Chen Tien Buddhist Temple.
Barreado is a slow-cooked meat stew prepared in a clay pot. The lid is sealed with a sort of clay made from wheat or cassava flour, hence the name (which means, literally, “muddied”).
It is the most traditional dish in the state of Paraná. Its origin dates back to an açorian ritual of over 300 years, brought to Brazil by the Portuguese.
The state of Paraná is close to a large wine region. This means you have access to interesting bottles if that is your preference. However, as a pairing choice for the Barreado we recommend a grape Caipirinha for better balance.
Green Grape Caipirinha
4 lime wedges (from 1/2 lime)
7 green grapes
1 teaspoon of raw sugar
1/4 cup (2 ounces) cachaca
3 tablespoons (1 1/2 ounces) semisweet white wine
8 to 10 ice cubes
In a cocktail shaker, stir together lime wedges, 5 grapes, and sugar. Using a wooden muddler or spoon, pound and press until the fruit is crushed and juices are released. Add cachaça (Paraná offers banana flavored ones that are worth trying out), wine, and ice, and shake vigorously for 25 seconds. Pour into an old-fashioned glass. Thread the remaining two grapes onto the skewer, place them in drink, and serve immediately.
200 g of onion cut into thick slices
3 cloves of garlic
1 Bunch of finely chopped parsley
1 bunch of finely chopped chives
400g of cubed mature seedless modoro
10 whole black peppercorns
1 spoonful of cumin
3 bay leaves
1 tablespoon of salt
120 g of smoked bacon in large slices
1/2 kg of Reale or Cover or Beef breast cut into cubes
1/2 kg of beef rump cut into cubes
1/2 kg of beef shoulder cut into cubes
90 ml of oil
Mix the first 9 ingredients and set it aside.
Take a pressure cooker, cover the entire surface with bacon and cover with (Reale or Copertina or Beef breast), on top of it put a layer of spices prepared previously.
Layer the Rump of Beef with a little spice. Finally a layer of beef shoulder and on top of it what is left of the spices. Pour in the oil and put the water until all the meat is covered
Close the pan and cook on low heat for 1 hour after the start of boiling.
Do not open the breather, wait for the pressure to come out naturally. After opening the lid, with the help of a spoon mash the meat so as to fray it.
I recommend you eat it with cassava flour and banana.
Gipsy Kings are a group of flamenco, salsa, and pop musicians from Arles and Montpellier in the south of France, who perform mostly in Spanish.
It might sound like a weird recommendation, but it is a great soundtrack to listen to while you walk by the waterfalls.