Boas Comidas

Glossário Culinário

Escondidinho (Brazilian Layered Casserole)

Prato

Origem
Northeast Brazil

Escondidinho is a Brazilian dish built in layers: a flavorful filling of meat or shrimp hidden under a topping of mash, usually cassava, and browned in the oven. The name comes precisely from the play of hiding the filling beneath the mash.

Characteristics

Escondidinho has three parts: the base of well-seasoned, sautéed filling, the topping of creamy cassava, potato, or squash mash, and the finish of grated cheese browned in the oven. The contrast between the soft mash and the juicy filling is the dish’s trademark. It is served piping hot, straight from the baking dish, with a golden, bubbling surface.

Uses in the kitchen

Escondidinho works as a main dish in family lunches and is a great strategy for using up leftover roast beef, cooked chicken, or shrimp. It is also handy for guests, since it can be assembled ahead and put in the oven at serving time. It goes with white rice and a simple salad, needing few accompaniments.

Variations

  • Dried-beef escondidinho: the most classic version, with shredded dried beef and cassava mash.
  • Shrimp escondidinho: a shrimp-in-sauce filling, common on the northeastern coast.
  • Chicken escondidinho: an economical version with creamy shredded chicken.
  • Vegetarian escondidinho: a filling of vegetables, hearts of palm, or soy protein with squash mash.

Fun facts

Escondidinho was born in the Northeast and popularized the pairing of cassava with dried beef, two central ingredients of sertanejo cooking. Over time, the browned layered format won over the whole country and now appears on restaurant menus and in lunchboxes, always with the same principle: filling hidden under the mash.

Recipes with escondidinho

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