To this day, despite industrialization, most quintandeiras use no artificial ingredients. These snacks blended local ingredients (such as coconut, corn, peanuts, and cassava) with Portuguese recipes (cakes, biscuits, and pastries) and African techniques, rites, and beliefs. “Quitanda is a multicultural food,” Bonomo adds. “Pastry would often be prepared in silence. One couldn’t hit the pan with the spoon because it would bring bad luck.”