Brazilian Cuisine

Brazilian Cuisine

Trying cuisines unique to Brazil can be a highlight of your trip. Each region has its own specialties: exotic fish dishes in the Amazon; African spiced casseroles in Bahia; and the seasoned bean paste tutu in Minas Gerais. Much was inherited from the Portuguese, including the popular fish stews, caldeiradas, and beef stews, cozidos, boiled with vegetables.

feijoada. The national dish, feijoada, is a thick stew with a base of black beans, combined with sausage, bacon, pork loin, and other meats that originated in Bahia. Traditional versions may include pig's feet, ears, and other "choice" meats that some say add the best flavor. Feijoada is usually accompanied by farofa (toasted manioc flour), rice, and collard greens.

churrasco. Served at churrascarias, churrasco is meat, poultry, or fish roasted on spits over an open fire. In a rodízio-style churrascaria, you get all the meat and side dishes you can eat, prix-fixe. Rodízio means "going around," which explains the waiters who constantly circle the restaurant, only resting their skewers to slice another piece of meat onto your plate.

caipirinha. The national drink is caipirinha, crushed lime, ice, sugar, and cachaça, a liquor distilled from sugarcane.

guaraná. Be sure to try this carbonated soft drink made with the Amazonian fruit of the same name. It has a unique but subtle flavor.

cafezinhos These thimble-size cups of coffee with tons of sugar keep Brazilians going between meals.