The world famous “Cupom de Rejo” in Pichau, Colombia is a culinary delight for the connoisseur. The authentic “Cupom de Rejo” tastes much like South America. There are many different versions of the classic recipe. There are the “Cupom de Santeria” from Colombia’s Guarija region, the “Cupom de Gallo” from the southwestern region of Colombia and the “Cupom de Oro” from the Amazonian state of Acapulco. Each of these variations is unique in its own right and may use different spices and herbs. The chef responsible for creating these mouth-watering treats has perfected the combination of flavors, preparing each dish with the utmost care and taste.
A true chef, Mr. Jose Maran handled all the details from beginning to end. Working from home, he constantly watched what went on around him. No detail was left unaddressed. When things were done to his satisfaction, he would send his creations back to the kitchen. Nothing was left to chance or error.
One of his most famous creations was his “Churros de Pollo”. There are many variations, but basically this was a fried dough round stuffed with cheese. It was probably made when he got tired of making delectable cookies. The secret was hidden in the cheese used. The dough was very thick and it was cut into coins and fried together.
“Cupom de Oro” was another favorite in the restaurant. This dish was prepared by mixing several types of vegetables and meat. The secret was that the combinations were excellent and always a big hit cupom de desconto pichau.
The “Cupom de Amor” was a huge seller. It consisted of steamed rice that was flavored with fish sauce and onions. To add more spices, black pepper and chopped peanuts were frequently added.
When it came to desserts, “Cupom de Niu” was the most famous. There were various versions, but one of the best was “Cupom de Amor”. This was also a dish where black pepper and other seasonings were added. Just like the “Churros de Pollo”, this one was cooked on a hot griddle. Some versions called for a brown sauce to be poured over it.
When all was prepared, it was placed in front of an open fire. The chef used a traditional Brazilian chimney which can be seen in many old Brazilian homes. Over the open flames, the food was prepared with an egg, butter and a lot of sugar. Some of the recipes called for banana bread and others called for cane molasses.
In our modern kitchens, the Cupom de descoto is very popular as it offers a great way to experience the flavors and spices of Brazil. Many people eat the food on its own or as it is prepared in this way. This food is well-known and well-liked in the United States. You can find many versions of it being offered at restaurants and fine dining establishments all across the country.
There is an old saying that describes the dish best when it is prepared by a chef who has been well-trained. This is not as far-fetched as it may sound since there are many skilled chefs who make the Cupom de descoto. As with all Brazilian recipes, you can expect to pay more for this type of food than you would for the versions that are served at American restaurants.
There are variations of the original recipe that uses a variety of ingredients besides the pica. In some versions, the beans are replaced with capoeira, a small fruit similar to the arena, and then spices are added to the mix. Sometimes, the prawns or shrimp are added to the mix, and sometimes white fish are added to the mixture. These ingredients can vary depending on where the recipe comes from. Most famous versions of this famous dish will call for prawns, shrimp or white fish.
The origin of this famous chicken recipe goes back about 300 years to Brazil’s native city of Cumbuco. In the early part of the 19th century, a pimp named Carlos Pichau started selling the de Mayo in Cumbuco. A local butcher in Cumbuco, Marques Costa was the first to create this recipe using prawns, shrimp or whitefish. Eventually, other Brazilian chefs also developed versions of the popular de Mayo in Cumbuco. Although the exact recipe for the de Mayo dish is uncertain, it is common to add chopped onions, garlic, chilies and tomatoes to the mixture.
Today, the de descoto pica is often served with grilled seafood. In Cumbuco, it is often served on top of fried potatoes and is also popular on its own as a delicious accompaniment to grilled meat and vegetables. You may also like to use the prawns, shrimp or whitefish cooked in this delectable marinade to prepare different fish dishes. It is a true wonder food that has evolved and morphed into many forms in different cuisines around the world.