Angelica Oliveira shares her life in food, from her earliest memories to her favourite flavours and culinary inspirations.
Happy Hour Foods first started in Angelica Oliveira’s dad’s kitchen back home in her native Brazil, where she fell in love with cooking her family’s traditional snacks. That passion for food that brings people together came with her to Ireland, where Angelica found a way to put a fresh twist on authentic Brazilian flavours using the best local ingredients. Every bite of Happy Foods’ frozen snacks is packed with flavour, tradition, warmth and memories.
The company is supported by Dublin Food Chain, a collaborative initiative of the four Local Enterprise Offices in the Dublin area, supported by Bord Bia, created to champion and encourage the flourishing Dublin food sector.
What are your earliest memories of food?
In my childhood, Sundays were slow and special. In Brazil, we usually have our main meal around 1pm, so I would always wake up to the incredible aroma of meat roasting in the oven. Those were the days when the whole family would sit together, eating and talking for hours.
How would you describe your relationship with food?
It is deeply emotional. Food carries the memories of my most precious family moments. It’s tied to the sound of my father coming home and all of us gathering at the table, not just to eat, but to share our day. In Brazil, food isn’t just part of a celebration, it’s the main character. Whether it’s Feijoada, Churrasco, or Galinhada, food has always been the anchor that keeps family and friends together.
What was the first meal you learnt to cook?
It wasn’t exactly a full meal, but when I was 11 years old, my mother had to leave the house urgently and left my cousin and me at home. Worried she wouldn’t be back in time for dinner, I dragged a step-stool to the stove and made my very first pot of rice. It was far from perfect, but I guess we all have to start somewhere!
How did working with food become your career?
Like many others, I lost my job during the pandemic. I used that time to reflect on what I truly wanted to do with my life. I needed a new, meaningful purpose. While we were all stuck at home, I started making Brazilian snacks more frequently. My partner, who has always loved them, suggested I should share them with the world. That lit a fire in my heart, and the idea for Happy Hour Foods was born.
What’s your go-to breakfast?
My everyday breakfast always includes eggs, but my “breakfast of champions” is undoubtedly Pão de Queijo with the amazing sausage from La Tradizionale. For me, it’s a combination that can’t be beaten. Freshly roasted coffee is also a non-negotiable must.
If you’re impressing friends and family at a dinner party, what are you serving up?
When I have friends over, especially if they aren’t Brazilian, I love to prepare a full meal in the “Mineiro” style: hearty, warm, rich, and plenty! It’s my way of celebrating my roots. The menu usually includes roast beef, Brazilian garlic rice, crispy farofa, tutu de feijão, and roasted vegetables.
Who is your culinary inspiration?
My parents. My mother is a wonderful cook, but my father had a passion for food that is hard to put into words. I grew up watching his curiosity for new flavours and his commitment to testing recipes until they perfectly matched the vision in his mind. His excitement when offering food to others was just beautiful to witness.
What would your last meal on earth be?
I am a steak lover, so it would have to be a big, juicy steak. To be truly perfect, it would need to be shared with family and friends. A meal only reaches its full meaning when it’s accompanied by laughter.
What’s your go-to comfort food?
A rich meat dish, like slow-cooked pork, served with rice, of course.
What’s the go-to quick meal you cook when you’re tired and hungry?
A quick pasta with whatever protein is in the fridge. When you run a business, you have to learn to rustle things up in no time. Creativity rules the game, and I actually enjoy the challenge of making a great meal out of whatever I have on hand.
What is one food or flavour you cannot stand?
No offence to the fans, but it’s curry. I know people love it, but it’s just not for me!
Hangover cure?
I gave up alcohol years ago, but back in the day, the few hangovers I did have were always cured by a full Irish breakfast.
Sweet or savoury?
Savoury all the way.
Fine dining or pub grub?
Pub grub!
Favourite restaurant in Ireland?
I have to admit I haven’t been out much in recent years, as I often prefer home-cooked meals, but Fire Steakhouse serves one of the best steaks I’ve ever had. It was truly memorable.
Best coffee in Ireland?
Brew 21. I always stop by for a coffee after my runs in Blessington or on the way to work in Rathcoole.
What are your thoughts on the Irish foodie scene?
Having lived in Ireland for 22 years, it’s amazing to see how the food scene has evolved. The fact that we can now find ingredients from every corner of the globe shows how Ireland has embraced cultural diversity. I also find the ‘Farm to Table’ concept brilliant. Variety is important, but quality is key.
What’s your favourite thing about cooking?
The opportunity to be creative with ingredients, to have fun, and to show love through taste. Sharing is the most important element of the experience for me.
What does food mean to you?
My parents were ‘foodies’ before the word even existed. Everything in our lives was around flavours. Food is so much more than a necessity! It is a vital social bridge and a piece of our culture.
Food for thought — What are some areas for improvement within the Irish scene?
While the pressure of the market often dictates what sells, I believe food producers should honour their roots and stand up for their beliefs. There is power in producing meaningful food with quality and respect for the environment. When we put legacy before ROI, it shifts the entire experience for the consumer.
Chef’s kiss — Tell us about one standout foodie experience you’ve had recently.
I was recently back in my home city in Brazil and went for brunch at Fava Doceria with a lifelong friend. They had integrated European trends into the menu while keeping their Brazilian originality. The food was executed perfectly. An organic avocado grown in Brazil has so many layers of flavour! They also had smooth live music that didn’t disturb the conversation, which gave the whole morning a very special vibe.
Compliments to the chef — Sing the praises of a talented foodie.
I had the pleasure of being mentored by chef Brian McDermott, and my admiration for his knowledge only grows. His emotional connection to food is very similar to mine; we both believe good, real food should be accessible. I also want to mention chef Viktor from Amai, the new fine-dining restaurant in Dublin. I haven’t had the chance to visit yet, but seeing a young chef showcase the flavours of Brazil with such excellence makes me so happy. I can’t wait to see what the future holds for Brazilian cuisine in Ireland.
Secret ingredient — What makes the perfect dining experience?
Consistency and love, both in how the food is prepared and how it is served.
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