Café com mistura
Café com mistura (breakfast with mixture), also known as café com isca, café-de-duas-mãos, café gordo and café-conosco,[1] is a meal from South Brazil, but also eaten in Southeast. Despite the name, it is not necessarily eaten in the morning. It is simpler than café colonial, being composed of pies, bread, jam cold cuts, sausages, juice, tea, milk coffee, and local dishes that vary from each municipality.
History
Café com mistura has its origins with the local foods eaten by the colonizers of South Brazil, ranging from São Paulo to Rio Grande do Sul.[2]
The meal popularized in about 1938, with the inauguration of Estrada Federal (Federal Road), later known as BR-116. This was the only connection between Porto Alegre and Caxias do Sul to the center of the country, and the constant flux of automobiles stimulated the creation of restaurants. In the 50s, the restaurants Restaurante do Turista, Galeto Copacabana and Restaurante do Posto Weber began selling the meal with products bought from local farmers. Feltes family was specially important on the popularization of the meal.[2]
Several of those restaurants closed with time, as new roads were built and the flux of automobiles diminished. In the 70s, café com mistura evolved to café colonial, with the idea to bring the abundance of food from the countryside to restaurants. But some cities, such as Morro Reuter, decided to sell café com mistura as a simpler, regional option of café colonial. From there on, it was used for tourism on Serra Gaúcha, Sinos River Valley, and other places.[2]
Characteristics
Café com mistura is originated on several local cuisines, including German,[2] caipira[3] and tropeiro cuisine.[4] It is similar to café colonial, but simpler and with local characteristics, with ingredients sold by local producers.[5] It is eaten specially on the municipalities of São Paulo, Paraná and Rio Grande do Sul.[4] It is usually eaten around 11:30 a.m. by caipiras[3][6] and around 3 p.m., between lunch and dinner, in Paraná.[4]
Preparation
Café com mistura is normally composed of sweet and salty pies, bread, jam, pâté, cold cuts, sausage, juice, tea, and milk coffee. But there are regional variatons.[4]
In Lapa, café com mistura is usually accompanied of café tropeiro and paçoca de pinhão. Rich families also included quirera with pork loin, fried eggs, virado with beans and crackling, boiled corn, cassava, sweet potato, sauteed kale, and homemade cheese and butter.[4]
In Campos de Cima da Serra, café com mistura has cookies, rosca, couscous, cheese and sometimes leftovers.[7]
In Morro Reuter, it has cuca, rosca de polvilho, schmiers, cream, honey and cake.[8]
References
- ^ Sousa, Francisco Barroso de; Maranhão, Samantha de Moura. "Arabismos europeus no português brasileiro". Cadernos de Letras da UFF Dossiê: Línguas e culturas em contato (in Brazilian Portuguese). 26 (53). Fluminense Federal University: 61–81. doi:10.22409/cadletrasuff.2016n53a298.
- ^ a b c d Zottis, Alexandra Marcella (2020). "Memória cultural e gastronomia: Do café colonial à invenção do imaginário turístico Serra Gaúcha" (PDF). Ph.D in Memories and Cultural Goods (in Brazilian Portuguese). La Salle University.
- ^ a b Matos, Maria Izilda Santos de; Ferreira, Elton Bruno (2018). "Pelos interiores: A invenção do caipira". Tempos Históricos (in Brazilian Portuguese). 22 (2). Western Paraná State University: 472–497.
- ^ a b c d e Matias, Lindon Fonseca; Mascarenhas, Rúbia Gisele Tramontin (2008). "Culinária tropeira e suas potencialidades no turismo dos Campos Gerais do Paraná: Uma análise nos municípios de Castro, Lapa e Tibagi". CULTUR - Revista de Cultura e Turismo (in Brazilian Portuguese). 2 (2). Santa Catarina State University.
- ^ Bueno, Priscila (10 July 2014). "Receitas típicas da Lapa". Bom Gourmet (in Brazilian Portuguese). Archived from the original on 19 January 2026. Retrieved 19 January 2026.
- ^ Silveira, Leonardo Augusto de Oliveira Rodrigues da (2025). "Atrás da porta: práticas em torno da vida material doméstica dos Rodrigues da Silveira em um bairro rural paulista, séculos XIX e XX". Anais do Museu Paulista (in Brazilian Portuguese). 33. Museu do Ipiranga. doi:10.11606/1982-02672025v33e38.
- ^ Cruz, Fabiana Thomé da; Menasche, Renata. "Alimentos tradicionais, modos de vida e patrimônio cultural: uma reflexão a partir do Queijo Serrano". Ateliê Geográfico (in Brazilian Portuguese). 6 (3). Federal University of Goiás: 28–51. doi:10.5216/ag.v6i3.4970.
- ^ Gavioli, Maria Cláudia; Bastos, Sênia Regina (2017). "A hospitalidade da nova cena gastronômica promovida por sites de compartilhamento de refeições" (PDF). IX Semintur, II Hospitalidade em Colóquio e VIII Semintur Jr. (in Brazilian Portuguese). University of Caxias do Sul.