A diplomatic lunch at the White House between Brazilian President Luiz Inácio Lula da Silva and U.S. President Donald Trump has become a talking point, not just for politics, but for its surprising menu. The meal featured a black bean puree that left many Brazilians scratching their heads, as the dish is a staple in Central American cuisine but a rarity on Brazilian tables.
The lunch menu was carefully curated with a clear Mesoamerican influence. It began with a salad of romaine lettuce, jicama—a crunchy root vegetable popular in Mexican cooking—oranges, avocado, and a citrus dressing. The main course consisted of grilled beef fillet accompanied by the black bean puree, sweet mini peppers, and a radish and pineapple relish.
For most Brazilians, black beans are typically served in a soupy, brothy style alongside rice or as the star of a hearty feijoada. The idea of a thick, creamy puree was unfamiliar, leading to widespread discussion and curiosity on social media. However, this preparation, known as 'frijoles negros refritos,' is a daily staple in countries like Mexico, Guatemala, El Salvador, and Honduras.
The dish's roots trace back to ancient Mesoamerican civilizations. Archaeological records show that the Maya and Aztec peoples were mashing cooked beans thousands of years ago. Beans, along with corn and squash, formed the 'sacred triad' of the Mesoamerican diet. The term 'refritos' can be misleading; it doesn't mean 'fried twice.' In Mexican Spanish, the prefix 're-' is used for emphasis, so the dish is essentially cooked beans that are mashed and then fried in fat, traditionally lard.
The inclusion of jicama in the appetizer further underscores the menu's deliberate nod to this culinary tradition. This pairing suggests the White House chefs intentionally crafted a meal that paid homage to the flavors of the Americas, bridging the culinary gap between the two visiting leaders' home regions.
Interestingly, Brazil does have a distant relative to this dish. In the state of Minas Gerais, 'tutu à mineira' follows a similar concept: beans are cooked, mashed, and refried with bacon, garlic, and onion, then thickened with cassava or corn flour. The key difference is that tutu is traditionally made with pinto beans, not black beans, resulting in a more rustic texture. Yet the core idea of transforming beans into a creamy paste connects the two dishes across continents.
Based on reporting from g1.