From Rio de Janeiro to Salvador de Bahia, Brazilian cuisine is an incredible adventure. Here's an overview of the culinary specialities you need to try on your trip to Brazil!
Feijoada , Brazil's national dish
You cannot discuss Brazilian cuisine without bringing up feijoada , a hearty black bean stew prepared with chunks of pork, considered Brazil's national dish. Typically enjoyed on Wednesdays or Saturdays, this satisfying meal comes accompanied by white rice, sliced cabbage, fresh oranges, and toasted manioc flour, referred to as farofa . In Rio, feijoada is consumed in usual taverns featuring a celebratory ambiance, frequently accompanied by samba tunes in the background.
Acarajé Street food featuring flavors from Bahia
In Salvador de Bahia In the capital city of the Brazilian state of Bahia, you can't miss it. acarajé These small shrimp-filled beans, deep-fried in palm oil, are beloved snacks in Bahia. Crispy exterior with a tender interior, you can find acarajé being sold from baianas de acarajé , women in traditional white dress selling the snack on what seems like every street corner.
Moqueca , the wealth of Brazilian fishermen
In the regions of Espírito Santo and Bahia, moqueca It’s a must-try dish. The fish stew simmers in coconut milk along with tomatoes, onions, bell peppers, and cilantro. It has two primary variations: moqueca capixaba , which is lightweight and easy to use, or moqueca baiana , which offers enhanced richness due to the inclusion of additional palm oil. This meal is typically served in a panela de barro , an earthenware vessel that preserves the warmth and taste of the components.
Coxinha , a tasty delivery treat
A symbol of Brazilian street cuisine, coxinha Is absolutely irresistible! Crisp on the exterior and irresistibly tender within, this croquette filled with pulled chicken, coated in breadcrumbs, and perfectly deep-fried has become a beloved treat for Brazilians. Additionally, there are numerous variations: some versions differ in their fillings or seasonings. coxinhas are filled with oozing cheese or shrimp. Savor them as you walk, at a marketplace or by the seaside.
Tutu mineiro , the signature cuisine from the Minas Gerais area
Starting in the Nordeste region of Brazil, sarapatel It’s a daring dish with a strong flavor profile that might take some getting used to. Made from organ meats, it undergoes marination in vinegar followed by cooking with blood, and is typically served alongside. farofa (manioc flour) or white rice. Characterized by its bold spiciness and luxurious creaminess, this dish is a specialty from the regions of Pernambuco and Sergipe. It is commonly enjoyed during popular festivities and family reunions.
T utu mineiro , a signature meal from Minas Gerais
In the mountainous regions of Minas Gerais, tutu mineiro Serves as a cornerstone in regional eateries. This hearty meal consists of crushed beans mixed with cassava flour and bacon, deeply rooted in the heritage of local farmers and miners seeking sustenance through hard work. Often crowned with a fried egg or sausage, this filling cuisine accompanies a plentiful portion of rice alongside finely sliced and stir-fried kale, known locally.
Quindim , a specialty from Nordeste
Quindim It’s a dessert characterized by its smooth, velvety consistency, beloved by residents of the Nordeste area. Hailing from Recife, this small golden custard is exceedingly sugary and has a distinct coconut flavor. You can find it in virtually every bakery and coffee shop throughout the Nordeste. Simply impossible to resist!
Tacacá , a robust Amazonian soup known for its intense flavor
From the heart of Amazonia , tacacá It truly piques interest. This manioc soup is prepared using dried shrimp. jambú (a botanical specimen that induces a mild numbing effect on the tongue) and a fermentation product tucupi The sauce boasts an extremely robust flavor. Presented in calabash bowls, it is consumed hot during the later part of the day to invigorate the senses and stimulate mental clarity.
Pão de queijo , a delightful cheese originating from Minas Gerais
One bite of pão de queijo These circular cheese pastries, a staple in Minas Gerais cuisine, boast a crunchy exterior and delightfully creamy interior. Crafted using cassava flour, eggs, and regional cheese, they offer a lightweight texture ideal for snacking. They’re best enjoyed piping hot at nearly every cafe across the nation.
Beiju , the classic manioc pancake
To conclude your culinary journey, be sure to sample the beiju , a delicate pancake prepared using cassava flour, common among indigenous groups. It can be sweetened with condensed milk or savory with cheese or dried meat. beiju is versatile, lightweight and remarkably tasty!
