The history of this festival dates back to the days when cowboys traveled long distances to sell their cattle. The journeys used to last anywhere from three to six months and it was necessary for the cowboys to carry non-perishable foods, so the meats were preserved in salt for the long journeys.

The festival is actually called QUEIMA DO ALHO and when translated into English it means burning the garlic.

The town of Barretos was at the end of this long journey, which was a great market for the purchasing and selling of cattle and there began the competition between the chefs of the delegations that traveled to the town to prepare the best tasting food.

Over the years this tradition has spread to many other cities in Brazil.

All competitors have to make the same type of food using only the ingredients that the traveling cowboys used to carry with them and the winner is the person who prepares the most delicious food in the shortest time possible.

The typical foods found at this festival are:

Arroz Carreteiro ( Carter Rice )

Which is made using dried meat, bacon, lard, rice, garlic and onion.

Feijão Gordo (fat beans )

Which is made using beans, bacon, sausages, garlic and onion.

Paçoca de carne seca ( Dried meat seasoning )

Which is made using dried meat, flour, maize, garlic and onion

Carne de Panela Com Batatas ( Beef casserole with potatoes )

Which is made using meat, potatoes, garlic and onion.

Now watch my visit to the festival in the video below.