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Probably the most popular cuisine in the country, mineiran food is hearty and mixes Portuguese, Indian, and African flavors. Famous foods include tutu de feijão, mashed-up beans mixed with bacon, sausage, and cassava flour; frango ao molho pardo, a surprisingly tasty chicken dish with a sauce that is made with its own blood; and angu, a vegetarian dish made with polenta. For dessert, you can't go wrong with goiabada (guava paste, usually combined with queijo minas, a fresh white cheese that has a similar consistency to fresh ricotta). Pão de queijo, chewy cheese bread in roll form, is the state's culinary hallmark—mineiran bakeries get the consistency just right. The cachaça (sugarcane rum) from the northern region of Salinas is considered the best in the country. Mineiros tend to eat dinner after 8. Many restaurants close on Monday. Reservations may be required, especially on weekends.
This well-respected restaurant specializes in comida mineira. Diners' favorites include pork steak with tutu and pork tenderloin with feijão tropeiro (a dish of beans, cooked eggs, and toasted cassava flour). You can order à la carte from the menu or head over to the self-service buffet.
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