Queima do Alho preserves cattle tradition in Barretos Credit: André Monteiro. Queima do Alho, one of the oldest traditions of the cattle culture, is once again highlighted at the 71st Festa do Peão de Barretos, held from the 20th to the 30th of August. Long before the creation of the event, the delegations that led herds through the interior of Brazil were already preparing their meals over an open fire, using few ingredients and utensils transported in traditional bruacas. Today, this method of preparation is recognized as Brazilian intangible cultural heritage. More than a gastronomic competition, Queima do Alho preserves the customs of the old cowboy entourages. The traditional menu consists of carreteiro rice, fatty beans, meat paçoca and serenaded meat, dishes prepared over a fire with wood and typical utensils of the time. The name of the tradition refers to the ancient custom of burning garlic in hot fat so that the aroma would alert pedestrians that the meal was ready. At Parque do Peão, Rancho Ponto de Pouso will host the traditional Queima do Alho Competition on August 23, bringing together 20 delegations from São Paulo, Mato Grosso, Mato Grosso do Sul, Goiás, Paraná and Minas Gerais. On the 30th, the selection process for the beginner delegations will be held, which will define two places for the 2027 competition. Flavors and customs preserved During the competition, the delegations recreate the environment of the old cattle marches using exclusively ground fire, firewood, aluminum pans, plates and traditional utensils. The judges evaluate flavor, authenticity, dish presentation, preparation techniques and historical fidelity. "The objective is to preserve the essence of the delegations' cuisine. We do not allow modern utensils or adaptations that detract from this method of preparation. The fire is ground, wood is the only fuel and all the items follow the standards of the time", says João Paulo Martins, coordinator of the Garlic Burning Competition at the Festa do Peão de Barretos. Tradition that spans generations The preservation of Queima do Alho also involves the families that keep this culture alive. The Antônio Ângelo Committee, considered the oldest active at the Festival, brings together three generations of the same family and has participated in the event since its early years. Another story is that of the Comitiva Devotos do Tião Carreiro, from Riolândia (SP). Champion of the 2025 edition, she maintains another custom of the old entourages: every year she travels around 210 kilometers on horseback to Barretos, on a trip of approximately six days that brings together different generations of the family. Queima do Alho preserves cattle tradition in Barretos Credit: André Monteiro. Program brings together gastronomy, music and horns In addition to the gastronomic competition, Rancho Ponto de Pouso will host fashion presentations for viola, catira and the traditional Horn Competition, held on August 23rd. The competition brings together participants from different regions of the country, who perform the five traditional sounds of the horn, an instrument historically used to lead cattle and considered one of the greatest symbols of country culture. The musical program will feature Ronaldo Viola Filho, Moysés Rico and the duo Zé Caboclo and Caboclinho on the 23rd. On the 30th, during the selection process for beginners, Thacio and the duo Divino & Donizete will take the stage. The shows are exclusive to visitors who purchase tickets for the respective dates. Tickets for Queima do Alho and the other attractions of the 71st Festa do Peão de Barretos are available at Barretos.totalacesso.com.