1. Barbecued meat

Both Argentina and Brazil proclaim themselves the barbeque champions of South America. And while each nation approaches its meat differently, from the cuts to the sides, one thing is constant: the ogre-sized portions of meat, which are best enjoyed at a slow pace and with an elasticized waistband.

2. Moqueca (pronounced moo-kek-a)

Moqueca is more than just a simple fish stew; it is presented to the table in a flamboyant display when the sizzling hot clay pot is unveiled amidst aromatic vapour. Both Capixabas and Baianos, who hail from the neighbouring state of Esprito Santo and live in Bahia, respectively, claim to be the dish’s original cooks and make delicious variations of it. Fish and/or other seafood is cooked in its most basic form with diced tomatoes, onions, and coriander.

3. Cachaça

Cachaça, which has been produced since the 1500s from fermented sugarcane juice, is well recognised for its spiciness in caipirinhas, the national cocktail of Brazil. Although cachaças that are uncolored and unaged are frequently used to make caipirinhas, there are thousands of higher-quality golden variants that have been aged in wooden barrels and are enjoyed straight by connoisseurs.


4. Brigadeiros

Bragadeiros, Brazil’s version of the chocolate truffle, are so easy to create that they are practically rolled out for children’s festivities all throughout the country. Condensed milk and cocoa powder are simmered together to make the candy balls, which are then formed into balls and dusted with chocolate sprinkles. They are too sweet for certain palates and are sure to produce an instant sugar high. But you won’t hear anything negative from Brazilians.

5. Pão de queijo

Brazilian’s po de queijo, a moreish snack enjoyed at any time of day, brings together cheese and bread, two staple favourites loved throughout the world. The gluten-free bread rolls are made of tapioca flour, eggs, and grated curado minas cheese (a cow’s milk cheese from the state of Minas Gerais), rolled into little balls. They are crisp on the exterior and soft and chewy on the inside. Keep a watch out for po de queijo that has been loaded with cream cheese or other meaty contents and is served in fist-sized rolls (or even a cake-sized bake) for a sinister twist.

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6. Acarajé (pronounced a-ka-ra-zjeh)

The acarajé is a deep-fried patty made of crushed black-eyed peas, palm oil, and puréed onions, which is then sliced open and filled with dried shrimp and vatapá, a rich and spicy purée of prawns, bread, cashew nuts, and other ingredients. It is one of the most calorie-dense street snacks I’ve ever had the good fortune to try. The dish’s birthplace is Bahia, in northeastern Brazil, where its flavours have strong ties to African cuisine. Acarajé is finest when served hot, straight from the oil vat, with a generous splash of spicy sauce.


7. Quindim

Another Bahian favourite, quindim is a shiny yellow confection composed just of eggs, sugar, and coconut (with butter a common addition). The top is a smooth, firm custard that clings pleasantly to the roof of the mouth, while the bottom is packed with grated coconut and roasted and golden on the bottom.


8. Açaí (pronouned a-sa-ee)

Because it is considered a superfood, the aça is possibly the most well-known fruit from the Amazon. The tough purple fruit, which indigenous people have long consumed as a source of energy, is also prepared as a sauce for fish in Amazonian cuisine. It became well-known as the go-to energy treat for surfers in glitzy Rio de Janeiro thanks to a brilliant marketing effort in the 1980s. It can be found at every café, bakery, juice bar, and supermarket in the nation and is typically served as a sweet, gloopy, frozen sorbet that is sometimes topped with granola and banana slices or blended with juices. Even açai beer and vodka are available for purchase.


9. Feijoada

Feijoada is one of the few foods consumed throughout all of Brazil. It is a hearty stew made with black beans, sausages, and various kinds of pig, usually of lesser grade, including trotters and ears. It takes up to 24 hours to prepare feijoada the traditional technique, which includes soaking the beans and desalinating the pig. The majority of Brazilians often eat feijoada on Wednesdays and Saturdays in restaurants and pubs. On the side, you’ll find rice, greens, orange slices, farofa (toasted manioc flour), and pork scratchings. Cachaça is also provided to help with digestion.

10. Fried bar snacks

The preferred beverage in Brazil is beer, which is typically served so cold that chunks of ice stick to the bottle. A variety of fried foods, such as pastéis (deep-fried parcels of crisp pastry filled with melted cheese, minced beef, or creamy hearts of palm), crunchy manioc batons, or bolinhos (‘little balls,’ most frequently made with salt cod), make the ideal pairing. Another well-liked option is coxinha, or “small thigh,” which is consisting of shredded chicken and mashed potatoes, shaped like a (quite voluptuous) thigh, and dusted with golden breadcrumbs.

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