On Mondays, a popular dish in São Paulo is the virado à paulista, a plate representing the many cultures of Brazil with a simple tutu de feijão (beans with yucca flour), rice, a fried banana, couve (thinly sliced, sauteed collard greens), a fried egg, farofa (toasted yucca flour) and a lightly breaded and fried pork chop. Panela’s tries its best to serve food like in Brazil, with daily specials that hew closely to what one might find in Brazil’s big cities. Most of the customers are Brazilian, but there’s a large contingent of locals, many of which are Korean-American. In late 2017, the co-owners took over a large slot next to the original restaurant, and business has been booming ever since. Marcia Delima, who has a catering background, was a frequent customer of the original Panela’s, and decided to partner with Barth on an expanded space. Leticia Barth originally opened Panela’s, which means pans in Portuguese, in a tiny space in Redondo Beach in 2013. There are some old standbys like Cafe Brasil in Culver City, plus Wood Spoon in Downtown, but few nail those traditional flavors as well as Panela’s Brazil Cuisine in Redondo Beach.Ī few remaining Brazilian lanchonete-style restaurants have watered down their menus only to close, like El Sereno’s Taste of Brazil. However, the ubiquitous lanchonetes (luncheonettes), lanches (lunch counters tending to have lots of sandwich options) and botecos (pubs) that found in every neighborhood in Brazil haven’t been as popular in Los Angeles. Also popular are “por kilo” buffets, where restaurant charge for grilled meats, plus hot entrees like stroganoff and cold salads like heart of palm, by weight. These rodizios (another word for all-you-can-eat steakhouses), where diners tug at tableside-carbed sizzling beef and other carnivorous delights, are Brazil’s biggest culinary hit. Think churrascarias (steakhouses) like Fogo de Chão (pronounced fo-go dèe shoun), which first opened in the city of Porto Alegre and recently launched an IPO in 2015. Gaucho cuisine from Brazil’s southernmost state, Rio Grande do Sul, has historically been the most successful style of Brazilian food in the US. And it’s not popular because they serve churrasco, or Brazilian barbecue, but rather because they’ve committed to serving lunch plates that stays true to traditional flavors. One of the South Bay’s most popular Brazilian restaurants, Panela’s, has expanded into a much larger space.
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