Brazillian-American restauranteur Almir Araujo gives us an inside look into the “tropi-cali” cuisine (Brazilian food with a California twist) he will be serving up at Tapizôn. This new restaurant bar concept, which Almir co-owns with life-long friend and fellow restauranteur Eric Petterson, was recently named a “Hospitality Hero” by the City of El Segundo, a nod to businesses who have adapted and prevailed through the ongoing pandemic.
Tapizôn’s featured ingredient is tapioca, a starch extracted from the South American cassava root. Almir shares two tapioca recipes, a sweet strawberry and Nutella tapioca “crepe” and a savory caprese tapioca “taco,” which together make for the perfect homemade Mother’s Day brunch!
Strawberry & Nutella “Crepe”
Tapioca flour
Nutella
Sliced fresh strawberries
Coconut flakes
In a warm pan, spread a layer of tapioca flour to evenly cover the bottom of the pan; increase the heat to medium and wait for it to become a single flatbread.
When the edges start to lift it’s time to flip it. Lower the heat and add your favorite fillings or toppings, just as in a crepe. For example, this dish goes well with maple syrup. You can use your creativity.
You can fold it and eat it like a taco.
Fresh Mozzarella & Tomato “Taco”
Tapioca flour
Fresh mozzarella
Cherry tomato
Basil
A little bit of olive oil
In a warm pan, spread a layer of tapioca flour to evenly cover the bottom of the pan; increase the heat to medium and wait for it to become a single flatbread.
When the edges start to lift it’s time to flip it. Lower the heat and add your favorite fillings or toppings, just as in a crepe.
You can fold it and eat it like a taco.
Tapizôn will open soon at 450 Main St. in El Segundo.
