Undoubtedly one of this summer’s biggest occasions will be the Scottish National Team’s FIFA World Cup match against Brazil on June 24th – and whatever the result on the pitch, it promises to be a win for Glasgow’s South American-themed El Santo Bar & Restaurant.
Led by Brazilian head chef, Juliana Kipper, the Merchant City venue has just launched a new summer menu that digs deep into her family cookbook of authentic Latin American dishes.
With Brazil very much on Scotland’s mind, Kipper is confident that win, lose or draw, this summer will see Scottish football fans becoming ever more interested in the ‘vibrant and flavoursome’ cuisine of her homeland.
“We are thrilled at El Santo to launch this new menu, which once again provides a delicious culinary journey though South America, enhanced with incredible Scottish produce.
“I love to showcase the food of my homeland, and witness firsthand the pleasure that diners have when they experience it!” said Juliana.
“This new menu, which coincides with a refresh of our wide ranging drinks menu at El Santo, will take us through the summer, a highlight of which, of course, will be Scotland vs. Brazil at the FIFA World Cup in June.
“We are hoping to have a both a special dish, and a signature curated cocktail, on offer on the 24th June, as an additional celebration of this match,” she added.
“El Santo has been open in the Merchant City for three years now, with our both our cuisine, and our concept, wholeheartedly embraced by Glaswegians in this time. We love a party, and so do they!”
El Santo’s meat and fish dishes are cooked on a traditional Parilla Charcoal Grill, and amongst the highlights of the new menu is Peruvian Chicken Anticuchio – chicken thigh meat with Latin spices, charred peppers, onion, and farofa on the side.
There’s also a Peruvian pork stir fry with peppers, onion, soy sauce, ginger, chilli and coriander, whilst the charcoal grilled sea bream has pickled fennel and a Mezcal infused coriander bisque.
Steaks on offer include the classic Brazilian cut of Picanha, with a Châteaubriand designed for sharing, and a butcher’s selection featuring the prime cuts of the day.
Small plates include Pastel de Camarao – delicate golden Brazilian pastries filled with Atlantic shrimps and a citric aioli; Heirloom Watermelon Tiradito using compressed watermelon combined with citrus ponzu, velvet cashew cream and toasted sesame; while lovers of Tostados can enjoy sashimi grade yellow tuna with Salsa Negra, fermented kimchi emulsion, and whipped avocado.
New on the El Santo drinks menu are cocktails such as the Yuzu Gimlet, with Shipyard Gin, Chartreuse & Lime; the Banoffee Pie, with discarded bananas, banana liqueur, Pedro Ximenez, Toffee & Cream; and the Tropic Like It’s Hot, a mix of Tapatio, Passoa, Passionfruit, & Chartreuse, topped with Vanilla Prosecco foam.
As a Brazilian in Scotland, Kipper was recently invited to Hampden Stadium to witness the launch of the official national tartan of Brazil, and is currently advising on a new culinary challenge which will see students using Scottish produce to create Brazilian-inspired street food.
“It was an honour for me to meet the Brazilian Consulate at Hampden, as the new Brazilian Tartan, designed by six year old Indie Menzies from Largs Primary School, was unveiled,” she said.
“Charles Miller, the Scottish-Brazilian who introduced football to Brazil in the early 20th Century, is a distant relative of Indie’s. He, and the new tartan, were ‘toasted’ with both whisky and cachaça, Brazil’s national spirit, which is a distilled alcoholic beverage made from fermented, fresh sugarcane juice.”
Along with her role in the Brazilian Street Food Challenge, which may see the winning dishes prepared in Miami for an official event just before the Brazil vs. Scotland World Cup match, Juliana is advising the Honorary Consul for Brazil on the official World Cup fan zone at Arta, in Glasgow, with a view to featuring the winning fusion items there.
“It’s going to be a very busy time between now and June,” said Juliana. “As ever, I am committed to doing Brazilian cuisine proud!”
