5/5 Jared C. 4 years ago on Google
BRAZIL
🇧🇷
Excerpt
from
Eat
the
World
Los
Angeles:
Right
off
of
Thousand
Oaks'
main
drag
and
anchoring
the
west
end
of
a
new-ish
strip
mall,
Oxnard's
beloved
Moqueca
Brazilian
Restaurant
has
expanded
to
a
second
location
that
is
almost
four
years
old
now.
For
those
driving
from
Los
Angeles
County,
travel
times
to
enjoy
the
wonderful
seafood
stews
of
Brazil's
Espírito
Santo
state
have
been
cut
down
with
easy
to
access
right
off
the
101.
The
namesake
dish
of
the
restaurant
is
also
served
in
the
state
of
Bahia,
but
even
these
neighbors
have
very
distinct
regional
variations.The
more
northern
version
in
that
state
is
known
as
moqueca
baiana
or
moqueca
peixada,
and
is
a
further
evolution
of
the
moqueca
capixaba
from
Espírito
Santo.
The
version
from
Bahia
takes
local
African
and
Portuguese
influences,
adding
more
palm
oil
and
coconut
milk.
The
moquecas
offered
here
are
of
course
the
capixaba
versions,
which
are
lighter
because
of
their
use
of
extra
virgin
olive
oil
rather
than
palm
oil.
Only
a
touch
of
coconut
milk
is
added,
along
with
urucum
essence
in
the
tomato-based
stew.
The
moqueca
is
always
a
seafood
dish,
but
there
are
many
options.
For
a
bowl
of
good
variety,
the
moqueca
de
peixe
com
mariscos
($27),
is
a
good
choice
including
large
high-quality
cuts
of
whitefish
and
a
mix
of
shellfish.
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