Unusual flavors gain ground and reinvent the Brazilian menu
From frogs to quails, unconventional meats broaden experiences and attract new audiences
The first cut breaks through the crispy golden layer, revealing a tender and juicy texture. On the palate, the surprise is immediate: it's not chicken, nor fish, it's frog prepared à doré. At another table, curiosity transforms into enthusiasm with the arrival of a portion of grilled quail.
This type of scene has become more frequent in different regions of the country. So-called exotic meats are no longer exclusive to regional traditions and are finding space in bars and restaurants seeking to innovate, spark consumer curiosity, and offer experiences differentiated gastronomic experiences.
The movement accompanies a transformation in the out-of-home dining sector, observed by Abrasel, where diversity and authenticity become important strategies to attract customers and value local culture.
Family Heritage and Identity on the Plate
With nearly three decades of operation, Kobes Emporium Bar in Santa Tereza, Belo Horizonte, translates this trend by combining Gaucho culinary references with Minas Gerais tradition. The space, of family origin, built its identity by betting on unconventional meats.
The initiative was born from the experiences of Afonso Alves, founder of the bar, who throughout his life had contact with different gastronomic cultures in his travels and decided to bring these references to the business.
Currently, the menu includes frog, quail, rabbit, lamb, and duck. The preparation continues being conducted in an artisanal manner by the family itself. Nair Gehrke and Lígia Alves, mother and daughter, are responsible for the kitchen, each dedicated to specific specialties.
Gustavo Alves, the founder's son, describes the characteristics of these meats. “The taste is very different. Rabbit is a very lean meat, it's a bit like chicken. Frog meat is closer to fish, but without that strong fish flavor. And quail is like free-range chicken, it has a slightly stronger taste”, he says.
According to him, the demand goes beyond culinary curiosity and is tied to nostalgia. “What we notice is that these are often people who came from the countryside, because in the countryside you eat more of this kind of meat”, he reveals.
Among the house's most frequent orders, grilled quail and breaded frog stand out as established preferences among customers.
Regional Gastronomy as Experience
In Mato Grosso do Sul, regional cuisine also drives the use of exotic meats. In Corumbá, Miguéis Restaurant bets on Pantanal tradition as the main element of its menu.
Founded in 2000 by chef Dilma Migueis, the restaurant maintains its family character to this day, being run by Marcelo and Amanda Migueis, son and daughter-in-law of the founder.
One of the menu's biggest highlights is alligator meat, considered a house specialty. According to Amanda, the idea is to give customers a distinctive experience. “The idea came from a desire to innovate and bring something different to people in our region, who often don't have access to this kind of experience”, she explains.
Among the most sought-after dishes are alligator croquettes made with cassava dough, and alligator in annatto sauce, which reinforces the regional identity of Pantanal cuisine.
The sale of this type of meat follows specific rules in Brazil. Sales are allowed as long as the animals come from authorized farms and all sanitary requirements are met, ensuring consumer safety.
Difference Between Legal Consumption and Illegal Hunting
The presence of exotic meats on menus still raises questions about their origin and legality.
These meats are classified as coming from animals that are not part of everyday large-scale consumption, as is the case with cattle, pigs, and poultry. Although they often come from wild species, this does not mean they are the result of hunting.
In Brazil, sales are only permitted when production occurs in regulated farms monitored by environmental agencies. This control ensures both the origin and sanitary quality of the products offered.
On the other hand, hunting wild animals remains prohibited under Brazilian law, as determined by Law No. 5,197/1967, which establishes wildlife protection standards.
Within this context, bars and restaurants working with exotic meats operate within a regulated environment and contribute to expanding the country's gastronomic repertoire, connecting tradition, innovation, and new experiences to the Brazilian consumer's table.
