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Take your taste buds on a trek across the Tapioca Trail, discovering delicate crepes made from manioc starch, filled with everything from creamy catupiry to sweet, gooey dulce de leche.
Tapioca features a delightful texture that is chewy and slightly crispy on the edges, depending on cooking time. The primary flavors come from its fillings, which can be savory (like cheese) or sweet (like caramel), making it versatile for different palates.
Tapioca has roots in Indigenous Brazilian culture, tracing back to pre-Columbian times when the Tupi people used manioc for food. The dish evolved alongside Brazilian colonization, gaining various regional variations. By the 19th century, tapioca became popular in urban areas, especially in São Paulo, where it is now a beloved street food. The migration of different cultures into Brazil led to the incorporation of diverse flavors and fillings, enhancing its appeal.
Tapioca is naturally gluten-free, making it a popular choice for those with gluten intolerance or celiac disease. It allows everyone to enjoy a traditional Brazilian treat without worry.
Manioc starch, the base of tapioca, is high in carbohydrates and can serve as an energy-boosting snack for both locals and travelers.
In Brazil, tapioca carries cultural significance, often associated with regional festivals and family gatherings, symbolizing hospitality and local pride.
The beauty of tapioca lies in its adaptability; it can be filled with an array of ingredients such as fruits, savory meats, or even chocolate, catering to a variety of tastes.