Brazilian Independence Day Celebration in Newark, 2006 (UPDATED)


Well, the Brazilian Independence Day Festival in Newark has come and gone. We went both days, and had a hell of our time eating through Ferry Street and braving the crowds.

9/10/2006 NEW: I’ve now updated this post with photos from both days.

9/11/2006 UPDATED: Check out this video I took of the festival (click to view)

Shake it! The Brazilian festival attracts a lot of women that want to get their groove on, and men that like to watch them.

Click on “Read the rest of this entry” below to see a LOT more photos.


All the Ferry Street businesses were doing quite well. This is the main display case at Deliciosa, a popular cafe/bakery.

Acapurrias, big fried croquettes stuffed with beef.

Acapurria cracked open.

Acapurria closeup.

This is a fartura, a kind of Portuguese fried dough (like a Churro or Zeppole) with cinnamon and sugar.

This is the churros and fartura man who parks his truck right outside Seabra’s supermarket.

Need some Brazilian T-Shirts and hats? or Bikinis?

Ferry Street in Newark’s Ironbound is the closest thing you are going to get to New Orleans’ Mardi Gras atmosphere on the East Coast. New York City also has a Brazilian festival the week before, but they don’t allow public consumption of alchohol.

pasteles, Brazilian meat empanada fritters.

A pastel cracked open.

Lechon, roast pig, cooked by Ecuadorans.

Piggy close up.

Grilled corn and Pinchos.

A plate of lechon with cracklins, corn nuts, and snout.

These are other types of empanadas.

Pork Empanada closeup.

Tamales.

Fried Plantains.

Pork and Potato Empanada with corn crust.

Colombians!

More piggy!

Hangar Steak

Hangar Steak Plate with salad.

St. Stephen’s Church, a major Ironbound landmark, was built back in 1874.

Rodizio meat.

More meat.

More meat.

MEAT!!!!

Picanha, Brazilian Tri-Tip.

Coconut water drink.

Or if you want something with a bit more kick…

You can get Pina Coladas too.

And shish kebabs.

Shish closeup.

Mozzarella and sweet corn Arepas.

Arepa closeup.

Tripe Stew

Some kind of Ecuadoran beef dish with corn nuts

And shrimps on a stick.

Shrimps on a Stick closeup

Acaraje, Brazilian Bahia black eyed pea cakes which are deep fried and split open and stuffed with seafood, tomatoes, spicy sauce and a sweet potato mash.

Bahia grandma cooking Acaraje.

Acaraje out of the fryer.

Stuffing the Acaraje with Vatapa, which is made with shrimp and fish.

Acaraje closeup.

Swiss Crepes.

The Swiss Crepe guy.

Fresh Limeade, Orangeade, Lemonade and Fruit Punch.

Served by a nice El Salvadoran lady.

Fruit Punch

One of the many street bars at the festival.

Caipirinhas made by professionals.

Bottles of Velho Barriero Cachaca, a cane sugar firewater used to make Caipirinhas.

Caipirinha.

Yay for public intoxication!

One of the three main stage areas where Samba bands play.

The crowd gettin’ down to some Samba.

Stage hands doing some sound checks.

I LOVE Brazilian food.

This huge plate of food was only six bucks.

These large sausages are a type of blood pudding.

Another type of Tamale.

Cookin up a type of stew.

Stew closeup

The young crowd was getting there just as we were getting ready to go home!

Churros

These were at one of the Puerto Rican concessions.

Puerto Rican Pastels, a type of tamale made with banana leaves.

Time for… you got it.. MORE MEAT!

At 4PM the party is just getting started!

Street Rodizio!

Best buddies. Hey, if you give me some meat, I’ll be your buddy too.

Newark’s finest keeping Law and Order. “Where can we park the horse?”

The Newark Police also brought their Mobile Command Center. I think they just brought it so the cops could go to the bathroom in peace. Hell, I would.

Grillin’ up some fish.

More kebab/pincho porn.

Anyone fancy a kebab?

I do!


Chorizos

Yet another type of tamale.

Some sort of fried beef dish with corn nuts. Them corn nuts were everywhere.

Short Ribs

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29 Responses to Brazilian Independence Day Celebration in Newark, 2006 (UPDATED)

  1. [...] NEW 9/9/2006: Photos of the 2006 festival and VIDEO posted. Click to view.  [...]

  2. dennisw says:

    The policeman is lucky his horse wasn’t grabbed for some rodizio. All the pig meat and meat photos put me into a coma. All kidding aside I think lots of 3rd world immigrants go overboard on meat when they get here because they were somewhat deprived back home. Where meat took a lot more of their paycheck

  3. Jon says:

    Brazil isn’t a third world country, dennisw. Not even close. It’s a rich, prosperous, modern country with a standard of living, technology, education and culture far in excess of most of the world.

  4. [...] So if yesterday’s shots and video of the Brazilian Independence Day Festival in Newark haven’t gotten you crazy hungry, you need to check out this insane, over the top hot dog that was being served there: [...]

  5. dennisw says:

    Jon-
    Brazil has lots of prosperous people but many Brazilians come here to make a better life for themselves than they ever could in Brazil. This is undeniable. I mean no insult but they are living it up here in ways they couldn’t (afford) in Brazil and that includes more meat. More rich foods. More lavish feasts such as the one you went to

    Throughout history peasants have lived it up when the crops were bountiful. Weddings and other gatherings become elaborate and excessive. Le bon temps roule! Many years of abundant harvests lead to too much self satisfaction and at the extreme – Worshiping the Golden Calf

    I’m a techno-peasant myself. Just my take

  6. rishab ghosh says:

    dennisw,

    Brazilians may well come to the US to make a better life for themselves, but excessive meat consumption is certainly no symptom of that. Many parts of Brazil, especially the south, have a traditional diet consisting of enormous quantities of meat, which is not particularly expensive (along with northern argentina, southern brazilian grasslands are where meat farming on an industrial scale originated).

    In places such as Porto Alegre the large variety of fruits and vegetables seems to be looked upon with some scorn, suitable for salads at best, and everyone stuffs themselves with enough meat to turn a foreigner vegetarian.

  7. Brazilians are nuts for their meat. In their home country and abroad.

  8. dennisw says:

    Rishab Ghosh-

    I stand corrected.

  9. Receipt of Caipirinha

    Ingredients

    - 1/2 Lemon (1 is better)
    - 1 Tablespoon of sugar
    - 4-6 cl of Cachaça Gabriela
    - Ice Cubes

    How to do it

    Slice the lemon in two or four pieces. Put the sugar in a glass and squeeze together the lemon pieces with a pestle. Then, add Cachaça Gabriela in the glass and stir it to mix. Add the ice and stir again.

    http://www.cachacagabriela.com.br/english

  10. [...] We’ve been concentrating a lot on Iberian food in the Ironbound (1) (2) (3) (4) (5) (6) lately, mainly because I’m a huge fan of Portuguese, Spanish (and Brazilian) cuisine, and because the Ironbound itself is vast in terms of restaurants representing those cultures. [...]

  11. Eddie Horgan says:

    fabulous! I have to stop and raid the refrigerator as the pictures made me hungry. Excellent coverage of the festival. I will definately go there this year.

  12. Lidia says:

    These photos made me so geleouse. I was born in Aanapolis Goias Brazil in a farm and had the best food you could dream of. Now I leave in the Northwest and can’t find anything related to Brazil, restaraunts, art studios, club, or festivals. I’m moving to Newark :(

  13. [...] Come hungry. Just skip a meal. While walking through the crowds, you’ll see funnel cakes, arepas, rodizio, shishkebab, acapurrias, farturas (like a churro or zeppole), pasteles, corn on the cob, rice and vegetable dishes, gyros, fresh fruit, pinchos, empanadas, fried plantains, hangar steak, shrimp, acaraje, fish and sausage. I could go on, but maybe out just want to check out Jason Perlo’s coverage of last year’s similar Brazilian Festival. [...]

  14. Randy Paul says:

    Acapurria? I always called it kibe.

  15. Amanda says:

    Hi,

    Does anyone know if they have sugar cane juice – Garapa – there??

    Thanks,

    Amanda

  16. Andres says:

    When is the festival in 2007???? I am hungry

  17. Jay says:

    Southern Brazil is about as Prosperous as Argentina but the North is very poor outside tourist areas.

    Most Brazilians coming here today are Southerners and White. They are influenced by many sources of food Iberian, Italian, German, and Lebanese. Basically, they are displaced Europeans whom have fused several European traits together to become Brazilian much like Americans, Canadians, and Argentinians have done.

    Texas also has a cattle culture like Brazil & Argentina which enjoys beef and BBQ. Thats why they love meat so much. Italians came a century ago from a nation with little meat because, Southern Italy had a small cattle industry. When they came here meat was cheap and plentiful. So, they bean to use meat in their foods that previously lacked it. This is where you likely get the false perception that immigrants enjoy meat because its relatively cheaper here.

  18. [...] For in depth food coverage see also: Brazilian Independence Day Celebration in Newark, 2006 [...]

  19. Vanderluci says:

    I am brazilian woman and live in Canada, please let me know when is the next Annual Brazilian Independence Day Festival.
    I want to go!!!
    Thanks

  20. [...] steak, shrimp, acaraje, fish and sausage. I could go on, but maybe out just want to check out Jason Perlow’s coverage of the 2006 Brazilian Festival (which is a similar festival). Public consumption of alcohol is legal here, so enjoy your meal with [...]

  21. AcesHigh says:

    I am brazilian and I never heard of half those foods mentioned here. I guess many of the stands were from other latin american countries.

    I wonder if the “Fartura” is what we call “cueca-virada” here in Rio Grande do Sul.

    to complement all the info about brazilians and meat… Brazil is the country with the second largest cattle population in the world. 187 million head. (US has 96 million)

    the country with the largest cattle population is India, with 281 million. But then, Indians worship cattle, they dont eat it :)

  22. Paul says:

    It is ignorance to assume that Brazilians eat all the meat you see in this pictures. Total ignorance.

  23. edbstratt says:

    First off awesome job chronicling all the food! Latin/South American food is king in my book.

    Secondly, having worked *just* around the corner from Ferry St. I’m well aware of and certainly miss all eclectic food and different cultures.

    Lastly, you certainly got me pretty damn hungry.

    http://www.foodnmore.wordpress.com

  24. Brazilian chick says:

    So when is THE Brazilian FEstival……….in NEWARK ????? is it after the one in NY???
    If anyone knows thanks.

  25. Not Bad Dude…
    Cool Blog
    Voce vaio na festa do Brazil Yesterday over here in NYC?

  26. lena says:

    Most of the food showed here weren’t brasilian.
    Randy -alcapurria is not kibe, it is not even the same thing, alcapurria is a puerto rican food
    The fried turnovers: we call Pasteis in Brasil, not pasteles, but the ones in the picture don’t look well prepared to me.
    Pasteles and tamales are very different dishes: pasteles are puerto rican made from plantain bananas and tamales are Mexican made from corn meal , the first one is wrapped in banana leaves while the second one is wrapped in corn husk.
    Brasil is actually no longer a 3rd world country, food has always been cheap in Brasil, that’s why we can afford to eat well, I just came back from a trip there and I was eating fillet Mignon everyday.
    I lived in Puerto Rico and I never heard about a dish called concession, it looks more like papas rellenas to me , some kind of potato balls.

  27. ThiagoF says:

    I am brasilian and I would like to know when this festival is I live in Louisville,Ky and we lack Brazilians lol oh yea I dont eat a lot of meat like I seen people state but you got to admit meat brings a fullness to any meal

  28. I have been to Rio twice and one of my favorite foods from this area was a “shrimp on a stick.” As I recall it was called “shrimp (or equivilant word) Palishita. I guess it is easy enough to put the shrimp on a stick, but the missing part is the spices, etc., that were put on the shrimp. I wonder I how I could obtain a recepie for the complete preparation of this wonderful food?

    Bruce Buchanan
    San Antonio, TX
    USA

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