Executivo de Carne
Prato executivo com carne.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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The 'Prato Executivo' or 'Executivo' emerged as a practical lunch option for working Brazilians in urban centers. Influenced by the need for quick, affordable, and satisfying meals, it evolved from simpler lunch plates offered in restaurants to the more standardized and diverse versions seen today. The dish reflects the country's agricultural abundance and culinary traditions, incorporating a variety of meats, rice, beans, and accompaniments.
The 'Prato Executivo' is deeply ingrained in Brazilian working culture, representing a convenient and affordable way to enjoy a full meal during a short lunch break. It's a staple in countless restaurants, 'lanchonetes' (small cafes), and even some bars throughout Brazil.
Workday Lunch
The Executivo is primarily a lunchtime meal, consumed by workers during their midday break. It's designed to be quickly served and eaten, allowing people to return to work promptly.
Accessibility and Affordability
The relatively low price point makes the Executivo accessible to a wide range of people, contributing to its popularity. Restaurants often compete on price and variety to attract customers.
Regional Variations
While the basic concept remains the same, the specific ingredients and preparations can vary significantly depending on the region. Coastal areas might feature seafood options, while inland regions might focus on different types of meat and beans.
The 'Executivo de Carne' offers a balance of savory and comforting flavors. Expect hearty meat complemented by the earthy taste of beans, the subtle sweetness of rice, and the brightness of fresh salad or vegetables.
The dominant flavor comes from the type of meat used, which can range from grilled steak (bife acebolado or contra filé) to roasted chicken or pork. Seasonings often include garlic, onions, salt, pepper, and sometimes herbs like parsley or cilantro. The beans are usually seasoned with garlic, onions, and bay leaf, imparting a deep, savory flavor. Rice is generally cooked simply with water, oil, and salt. Additional flavors come from any sauces or condiments served alongside, such as chimichurri or hot pepper sauce.
Bean Texture
The ideal bean texture varies by personal preference, but they should generally be tender and flavorful, with a rich broth. Don't be afraid to ask for extra bean broth ('caldo do feijão') if you enjoy it.
Meat Tenderness
While the cut of meat can vary depending on the price, look for restaurants that prioritize tenderness. Marinating the meat before cooking can help improve its texture.
Rice Quality
While often overlooked, the rice is a crucial component. Look for rice that is fluffy and well-cooked, not mushy or dry. It should complement the other flavors on the plate.
Order of Eating
There is no right or wrong way to eat it, but some Brazilians like to mix the rice and beans together for a more flavorful experience. Combining everything on your plate is perfectly acceptable.
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