And the fillings! Dulce de leche should always be a churro filling. Crisp on the outside, soft on the inside. The churros were, quite frankly, perfect. To make up for it, the owner insisted on making us churros for free. A couple of things we ordered were forgotten, and when we went and asked about them, they were delivered right away. Besides the owner, who is wearing many hats keeping things running, there were just a couple of young adults working. On a Saturday night, Samba Breeze, despite its delicious food for low prices, was pretty empty. Despite the many choices, we ended up getting churros filled with dulce de leche and nutella - and here’s where I want to talk about service. After all, Samba Breeze is also a bakery with tons of delicious-looking sweets on display. Maybe the sandwich was my favorite dish, and not the Empadao? Honestly, it was all something I would eat again, but I probably won’t for a while just because there are so many other dishes to try!Īlthough we felt extremely full, we were determined to try dessert. In addition to the roasted and seasoned meat, the sandwich comes with “special sauce.” My mouth is actually watering as I write this. The meat was tender and flavorful, and it came on thick, soft bread that is made in the restaurant’s own bakery. It’s definitely something I could eat every day. I ordered the Gaucho shredded beef sandwich after the owner offered me a sample of the meat. Although the meat was tender, the flavor wasn’t anything extraordinary - it was really good rice and beans, but it was just rice and beans. The Feijoada was an extremely hearty dish, feeding both of us for lunch the next day. The salty olives were the perfect complement to the luscious chicken and cheese filling.įor main dishes, my husband couldn’t wait to dive into Feijoada, which is a stew of beans made with beef and pork, served with rice and farofa, which is a toasted cassava or corn flour mixture that’s reminiscent of tiny bread crumbs. It might not have met up with Paul Hollywood’s standards, but it certainly held up to my mouth standards. I love a good pie crust! As fans of the “Great British Bake Off,” we jokingly checked the bake on the bottom of the pastry and looked for lamination. We got the Empadao with chicken, cheese and green olives.Īside from the Coxhina, the Empadao was my favorite dish of the night. The last small dish we ordered was an Empadao, which is basically a small savory tart. It was good, but we couldn’t really discern a difference in the taste compared to thick-cut potato fries. The Fried Yucca was covered in grated Parmesan. It was incredibly delicious and my husband has already talked about going back just to get another Coxhina. The Coxhina was enormous and when we cut into it, a creamy white sauce oozed out. Coxhina (pronounced co-sheen-uh) is a traditional pastry where the dough is wrapped around a filling in a sort of rounded triangle shape and then deep fried. My husband and I agreed though that the Samba Breeze, made with passion fruit and coconut milk, was by far our favorite.Īppetizer-wise we ordered Fried Yucca and a Chicken Coxhina. As an accompaniment to our meal, it did a great job of cutting through the richness. The lemonade was a lot more tart than I’m used to, but it was still creamy and refreshing. We ordered a Brazilian lemonade and a “Samba Breeze,” the restaurant’s signature drink, but there were a lot of other things listed that sounded exciting to try. Lots of people are familiar with Brazilian lemonade, which is actually made with limes. Spoiler alert: We did not finish everything, but enjoyed the leftovers the next day! In the name of journalism and food reviews, my husband and I ordered as much food as we thought we could eat, and then some. Between the two of them, Samba Breeze offers a wide array of traditional savory and sweet dishes. The owners are a husband and wife team, made up of an American man and a Brazilian woman. Samba Breeze opened up in Brigham’s Landing along University Parkway in Provo earlier this year. My husband and I were a bit disappointed by a Brazilian restaurant we tried last year, but when a friend on Instagram raved about a new Brazilian bakery and cafe in Provo, we decided to give it a chance. And while Tucano’s is delicious, it’s more about the experience than it is about traditional foods like Coxhina or Feijoada. My first experiences with Brazilian food came from the kitchens of Brazilian mothers, which basically sets the standard for every Brazilian food experience afterward. But when it comes to the Latin American country of Brazil, it’s a little more difficult. Finding Mexican food in Utah County is relatively easy, ranging from authentic to inauthentic.
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