For over 200 years, pão de queijo has been a treat for "Mineiros," people from the Brazilian state of Minas Gerais.

The state of Minas Gerais has long been compared to the American West. To give the cowboys energy on their long outings, ranchhands made a simple roll from the manioc root. Over the years "queijo minas" was added, giving it it's distintive cheesy flavor.

Not until the 1950s did pão de queijo catch on with the rest of Brazil. As its popularity spread, variations arose in the bread's preparation and type of cheese used.

Many other Latin American countries have a similar bread, often called "pan de queso," including Argentina, Columbia, and Paraguay.

Throughout Brazil today you can find pão de queijo in almost every luncheonette and restaurant. Eaten for breakfast, as a snack, or with dinner, Brazilian cheese bread has become a staple of Brazilian cuisine.

Brazil now exports pão de queijo throughout the world.

Rio's Brazilian has taken this 200 year recipe and made it 100% all-natural, plus we've added two flavors never seen before!