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Its name, ‘Cachorro do Bigode’, is translated roughly to ‘The Moustache’s hot dog’, and is a chain that started in 1987 with one man selling his hot dogs on a street corner. Now it has developed into a franchise with over 6 stores open in Porto Alegre. What makes its cachorros special is the mayonnaise that is made in the main headquarters, specifically for its subsidiaries. 

Alex Somervell

Taste, rhythm and size are things that Brazilians are famous for. While the middle one may be missing, the other two are certainly applicable to the Brazilian hot dog or cachorro quente.

 

The standard cachorro quente has 6 ingredients added to the traditional bread, sausage and sauce combination. It represents a modification, with a not so subtle Brazilian twist, to the typically American dish. “It is not just a snack but a meal in itself”, explains a franchiser of an important local fast food restaurant ‘Cachorro do Bigode’.

The cachorro quente is undoubtedly an important part of the culinary culture in Brazil and while it may be a little heavy for someone used to a lighter diet, it is most definitely full of flavour, and pretty much everything else you can find in the kitchen.

The Brazilian Hot Dog and the Moustache’s interpretation

Recipe

 

  • Steamed bread

  • 1 boiled sausage

  • Generous helping of sauce to add the foundation

  • ½ tomato

  • ½ onion

  • 2 eggs scrambled

  • 2 spoons peas

  • 2 spoons corn

  • Mayonnaise to cover the sausage and all the ingredients 

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