Coxinha, Pastel and Catupiry: A Guide to Brazilian Pizzeria Favorites
If you have browsed pizzeria menus around MetroWest Massachusetts lately, you may have spotted a few names that do not sound Italian at all: coxinha, pastel, Catupiry, calabresa. They come from Brazil, and they have become some of the most interesting items on local menus – Rustic Pizza's included.
This guide explains what these Brazilian favorites are, how they taste, and why they sit so naturally next to pizza and subs in this part of the state.
Why Brazilian Food at a Pizzeria?
Brazil and pizza have a long relationship. Waves of Italian immigrants arrived in Brazil in the late nineteenth and early twentieth centuries, and cities such as São Paulo developed a proud pizza culture of their own, with toppings that reflect Brazilian tastes – creamy cheeses, smoked sausage, hearts of palm, corn and more.
Massachusetts, meanwhile, is home to one of the largest Brazilian communities in the United States, with a strong presence in MetroWest towns like Framingham, just north of Sherborn. It is natural that local pizzerias have embraced dishes that bring Brazilian and Italian traditions together.
Coxinha: Brazil's Favorite Savory Snack
Coxinha (pronounced roughly "ko-SHEEN-ya") means "little thigh" in Portuguese, a reference to its shape, which resembles a chicken drumstick or a teardrop. It is one of the most popular snacks in Brazil, sold in bakeries, snack bars and at parties.
What is inside?
A coxinha is made with a soft dough, often cooked with chicken broth, wrapped around a filling of seasoned shredded chicken. Many versions add creamy cheese – frequently Catupiry – to the filling. The dough is shaped by hand, coated in breadcrumbs and fried until golden and crisp.
What does it taste like?
Crunchy on the outside, soft and savory inside, with tender chicken and a creamy center. Think of it as a Brazilian cousin of a croquette. At Rustic Pizza, coxinha is on the appetizer menu – an easy, affordable way to try Brazilian food for the first time.
Pastel: The Crispy Brazilian Turnover
A pastel (plural pastéis) is a thin, crisp pastry pocket, usually rectangular or half-moon shaped, that is deep-fried until it puffs up with bubbles. In Brazil, pastéis are a classic street-market food, often eaten piping hot at weekend markets called feiras.
Popular fillings include cheese, seasoned ground beef, chicken, ham and cheese, and hearts of palm. The pastry is thinner and crisper than a typical baked empanada, which is why Rustic Pizza's menu lists it as "Pastel (Empanada)" – a helpful comparison for first-timers.
Catupiry: The Creamy Cheese Behind Brazil's Favorite Pizza
Catupiry is a soft, spreadable, mildly tangy cheese – a type of Brazilian requeijão. It dates back to 1911, when Italian immigrants Mário and Isaíra Silvestrini began making it in Lambari, in the state of Minas Gerais. The name is said to come from a Tupi word meaning "excellent". Today "Catupiry" is so well known that Brazilians often use the brand name for this style of creamy cheese in general.
Catupiry does not melt into strings like mozzarella. Instead, it softens into rich, creamy pools, which makes it perfect for pizza and for fillings.
Frango com Catupiry pizza
Chicken with Catupiry is one of the most popular pizzas in Brazil. Shredded chicken is combined with dollops of creamy Catupiry, mozzarella and oregano. It is comforting, savory and creamy without being heavy. Rustic Pizza's Chicken with Catupiry Pizza – shredded chicken, Brazilian Catupiry cream cheese, mozzarella and oregano – is a great introduction.
Other Brazilian-Style Pizzas and Plates
Calabresa
Calabresa is a smoked, lightly spicy pork sausage that is extremely popular in Brazil. On pizza it is usually sliced into rounds and often paired with onions. Our menu features a Calabresa Sausage Pizza with red sauce and cheese.
Hearts of palm and corn
Brazilian pizzas often feature ingredients that surprise North American diners, such as palmito (hearts of palm) and sweet corn. Rustic Pizza's Moda Pizza combines chicken, kielbasa, ham, hearts of palm, corn, onion, oregano and cheese.
Brazilian plates
For a full meal, Brazilian-style plates combine rice, beans, fries, a fried egg and a small salad with your choice of meat. This kind of hearty, balanced plate is everyday lunch fare in Brazil. At Rustic Pizza you can choose beef, pork or chicken.
Where Brazilian and Italian Traditions Meet
Part of the fun of these dishes is spotting the family resemblance. Calabresa sausage plays a similar role to Italian sausage or pepperoni; Catupiry does the creamy job that ricotta does in a calzone; a pastel is a close relative of other fried dough pockets; and a coxinha shares its crisp breadcrumb coating with Italian arancini. Because so many Brazilian cooks have Italian roots – and so many pizza lovers enjoy trying new flavors – these dishes sit comfortably on the same menu as a Margherita or a steak bomb. If you already love chicken parm, buffalo chicken or Alfredo pizza, you will probably find a Brazilian favorite that feels instantly familiar.
A Quick Glossary
| Word | What it means |
|---|---|
| Coxinha | Teardrop-shaped fried croquette with shredded chicken filling |
| Pastel | Thin, crisp fried pastry pocket with savory filling |
| Catupiry | Brand of soft, creamy Brazilian cheese (requeijão) |
| Frango | Chicken |
| Calabresa | Smoked Brazilian pork sausage |
| Palmito | Hearts of palm |
How to Try Brazilian Favorites for the First Time
- Start small. Order a coxinha or a pastel with your usual pizza.
- Try a half-familiar pizza. Chicken with Catupiry tastes like a creamier, more comforting chicken pizza – an easy first step.
- Share a plate. A Brazilian plate with rice, beans and fries is generous enough to split.
- Mix and match. Brazilian snacks make great party appetizers alongside wings and mozzarella sticks. See our tips on what to serve with pizza.
Frequently Asked Questions
Is coxinha spicy?
Traditionally no. It is savory and mild, though some people enjoy it with hot sauce.
Is Catupiry the same as cream cheese?
They are related but not the same. Catupiry is softer, less tangy and more spreadable than American block cream cheese, and it holds up well in the oven.
What does a pastel taste like?
Very crisp and light on the outside, with a hot, savory filling – a bit like a cross between an empanada and a fried spring roll.
Conclusion
Coxinha, pastel and Catupiry pizza are delicious examples of how Brazilian and Italian food traditions meet. They are comforting, crowd-pleasing and a fun way to try something new. Look for them on the Rustic Pizza menu, and if you are curious about other styles, explore our guide to pizza styles.
