rock crab, coconut milk, onion, garlic, pepper and spices. topped with parmesan cheese and served with ciabatta slices
Bolinho De Bacalhau
salt - cod croquettes with potato, herbs and spices. crispy on the outside, yet smooth on the inside.
Coxinha De Galinha
chicken croquettes served with a dipping portion of our hot sauce.
deep fried manioc - yucca fries, topped with shredded parmesan cheese.
lightly breaded and deep fried okra served with a shrimp and peanut sauce.
Soup & Salad
Caldo De Sururu
a cup of bahian - style mussel soup. sauteed mussel in a light, flavorful broth. served spicy or not spicy
house side salad. mixed greens, tomatoes, hearts of palms, and balsamic vinaigrette.
mixed greens, mangoes, toasted cashew nuts, red peppers, and passion fruit vinaigrette.
brazil's national dish feijoada is said to have been the "luxury" dish of african slaves on brazilian colonial farms. it's typically enjoyed on the weekends, after a day long preparation. this hearty, rich stew of black beans and a variety of specially selected meats - beef, smoked pork, sausages, bacon and ham hock - is slowly cooked for several hours, over low heat until the savory, rich flavors have developed. served with rice, sauteed collard greens and orange slices
Frutos Do Mar - Seafood
All Seafood Entrees Served with Rice
Moqueca - Halibut Fillet
a traditional bahian seafood stew, heavily influenced by african cuisine. halibut fillet or prawns simmered in coconut milk, palm oil, lime juice, onion, poblano peppers and tomatoes. served with rice and black-eyed peas salad.
Peixe Do Tempero
halibut filet simmered in coconut milk, tomato sauce, onions, poblano peppers, and tomatoes. served with rice and black - eyed peas salad.
manioc encrusted tilapia filet, lightly pan fried and topped with fresh pico de gallo. served with rice and beans
Bobo De Camarao
prawns sauteed in olive oil served with a creamy sauce made of yucca, bay shrimp, ginger, peanuts, coconut milk and palm oil. served with a rice and black - eyed peas pilaf and fried okra.
Camarao Alho E Oleo
prawns sauteed in olive oil and garlic. served with potato puree & rice
Carne - Meat
grilled ribeye steak, served with rice, black beans and potato salad.
Bife a Milanesa
new york steak seasoned with garlic and spices, lightly breaded and pan-fried. served with rice, black beans and okra salad.
new york steak pan fried, topped with caramelized onions. served with rice, black beans, and okra salad.
braised short ribs served with yucca puree and collard greens sauteed with butter, garlic and bacon
a hearty and spicy tender beef and okra stew on top of a roasted kabocha squash, served with rice.
Ave - Poultry
chicken simmered in coconut milk, white wine, garlic, finely diced ginger, tri-color peppers, and kalamata olives. served with rice.
Bobo De Frango
chicken served with a creamy sauce made of yucca, coconut milk, palm oil, shrimp and peanuts. served with a rice and black - eyed peas pilaf and fried okra.
Frango Com Quiabo
chicken, bay shrimp, and okra sauteed in a spicy malagueta pepper, onion, ginger, peanuts and palm oil sauce. served with rice.
grilled chicken breast topped with fresh, house made mango salsa. served with rice and black beans.
Frango a Milanesa
chicken breast seasoned with garlic and spices, lightly breaded and pan fried. served with rice, beans and mixed greens
vegetables sauteed in olive oil, tomato sauce, garlic and coconut milk. served with rice.
creamy mushrooms sauteed in extra virgin olive oil, onions, green peppers, tomato sauce and parmesan cheese. served on top of a roasted kabocha squash and a side of mixed greens and rice
In 1994, Chef Graça Ribeiro arrived in Seattle from Salvador, Bahia inspired to create a restaurant modeled after her childhood experience in Salvador, Bahia. In 2001, along with business partner, Bryant Urban, and her husband, Antonio Ribeiro, they opened the doors of Tempero do Brasil.
At Tempero do Brasil, we pride ourselves on following traditional recipes from Brazil. Our mission is to consistently honor the customs of Brazil’s rich culture. Insisting on using house-made ingredients, our chefs prepare every sauce and dish from scratch. We focus on utilizing fresh, locally sourced ingredients to achieve the highest quality food possible. We want our unique and distinctive Brazilian flavors to brighten up the Pacific Northwest.