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Salgados @ Brazil Express (SF)

Melanie Wong | Oct 12, 200411:55 PM

A couple weeks ago I was surprised and delighted to discover that what I had assumed was a Brazilian travel agency near me had much more to offer, including food. An array of beverages and packaged goods from Brazil are available, but more interesting are the locally made fresh pastries and various deep-fried salgados.

Cassava (aka manioc or yucca) seems to be creeping into my diet as a basic food group. Manioc flour is the base for the chewy shell of the three salgados I’ve tried. Fried to golden brown, the exterior of these savory turnovers has a fine, delicately crisp #240 grit sandy texture encasing the chewy pastry. Salty, as the name promises, and savory, two of these appetizers could make a meal.

The beef and the cheese-filled salgados are $1.75 each. Shaped in a demi-lune about 4” wide, they soften and heat up nicely in the toaster oven. The meat one is packed with ground beef dotted with some onion, bell pepper, and a few kernels of corn. The green onion and creamy white cheese in the other turnover reminds me of the scallion cream cheese spread for bagels blended with some corn and heated to oozing. Ham and cheese and other fillings are some times available.

The chicken salgado, actually coxinha de galinha, is a giant teardrop-shaped dumpling filled with a massive amount of tender, shredded chicken, creamy cheese, and corn. A little smaller, it’s $1.50. The layer of dough is thinner and more pliable. I liked all three, but this one the most.

I also tried a couple Jandaia juices – cashew and acerola – good flavor but I didn’t like the gum thickener. And Brazil’s national drink, Antarctica Guarana, is available in diet and regular.



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