"Italy has arancini, and Brazil has coxinha. These deep fried fritters are filled with shredded chicken and requeijao, a kind of cheese that is both creamy and spreadable, and they resemble a teardrop. Pao Brasil makes its coxhina with cassava flour combined with chicken stock, which adds a savory element to the dough. The coxinha at Pao Brasil exemplifies everything a fried ball of dough filled with meat and cheese should be — it’s crunchy on the outside, soft and fluffy on the inside, with a meaty, cheesy core. Perfect. Also worth trying at Pao Brasil: the brigadeiro stuffed carrot cake. Pao Brasil Bakery in is open for takeout." - Tommy Ranucci
