Brazilian Market and Cafe

Venue Info

Operating out of a Kenner strip mall is Brazilian Market & Café, a Brazilian deli that is as authentic as it is tiny. The menu of breakfast, appetizers, meals, sandwiches, salads, and desserts is dotted mainly with simple dishes, like sirloin steak with one fried egg, grilled chicken breast, and grilled fish. These are all served with a heaping pile of golden fries (upgrade to fried yucca or fried banana to supplement all that savory meat with some sweets), a plate devoted to rice and beans, and a salad. But the café’s true main event is a Saturday spectacle; served once each week, the Feijoada is an immense draw for New Orleanians who are both part of and friends of the city’s Brazilian community. A thick black bean stew is a swimming pool of dried beef and pork morsels, like sausage, tail, hocks, ribs, and shoulder. Accompanied by rice, collard greens, farofa, and sliced oranges (with Brazilian flan in caramel sauce for dessert), this rib-sticking feast will be with you all week – until next Saturday’s stew, of course.

Brazilian Market & Café New Orleans

Brazilian Market and Cafe

Brazilian Market & Café/Facebook

Operating out of a Kenner strip mall is Brazilian Market & Café, a Brazilian deli that is as authentic as it is tiny. The menu of breakfast, appetizers, meals, sandwiches, salads, and desserts is dotted mainly with simple dishes, like sirloin steak with one fried egg, grilled chicken breast, and grilled fish. These are all served with a heaping pile of golden fries (upgrade to fried yucca or fried banana to supplement all that savory meat with some sweets), a plate devoted to rice and beans, and a salad. But the café’s true main event is a Saturday spectacle; served once each week, the Feijoada is an immense draw for New Orleanians who are both part of and friends of the city’s Brazilian community. A thick black bean stew is a swimming pool of dried beef and pork morsels, like sausage, tail, hocks, ribs, and shoulder. Accompanied by rice, collard greens, farofa, and sliced oranges (with Brazilian flan in caramel sauce for dessert), this rib-sticking feast will be with you all week – until next Saturday’s stew, of course.