Just like its population, the Brazilian cuisine is influenced by the Indians, Portuguese, African, Italian, Middle East, etc. with very diverse tastes and seasonings. Each region has a different food specialty and some dishes will vary from one state to the other. Brazilian food is like their people, all are welcome.
Feijoada is a heavy stew of black beans, sausages and cuts of pork– all going into the mix, similar to the French cassoulet. Most Brazilians go out to restaurants and bars to eat this plate, traditionally present in restaurants on Wednesdays and Saturdays, regardless of the weather. Rice, kale, orange slices, farofa (toasted manioc flour) and pork scratchings are served on the side, with a tipple of cachaça to “ease” digestion.
Caipirinha is Brazil's national cocktail, made with cachaça (sugar cane hard liquor), sugar and lime. Cachaça, also known as Pinga is Brazil's most common distilled alcoholic beverage. Cachaça is made from sugarcane in result of from the fermentation of fresh sugarcane juice that is then distilled.
The drink is prepared by smashing the fruit and the sugar together, adding the liquor and ice.
More than a mere fish stew, moqueca is usually served in hot clay pot. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighboring state of Espírito Santo) both claim to the origins of the dish. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red food coloring called urucum , while the Baianos serve a heavier version, with dendê, palm oil, peppers and coconut milk. It’s eaten with rice, farofa (fried manioc flour) and pirão (a spicy, manioc flour fish porridge, that’s far tastier than it sounds).
Churrasco has many different meanings throughout South America, but in Brazil it simply refers to a barbeque, which is almost comprised of large chunks of meat cooked on skewers. Originally, this tradition started in Rio Grande do Sul. When in Brazil you may want to visit a churrasqueiria, a restaurant that has all-you-can-eat barbequed meat, sometimes served impaled on swords.
Pão de queijo
These bread rolls are found throughout the country and are prepared in the home and served at restaurants, bakeries, almost every place. If you don't have time to make your own you can also find them in the supermarket freezer section. It is a simple roll with cheese but very tasty and is traditionally eaten especially for breakfast.
Cozinha is a common snack in Brazil(called salgado) which is made of flour dough and stuffed with minced chicken, sometimes Catupiry cheese, shaped like a drumstick and deep fried in batter until golden brown.
It is a popular Brazilian baked dessert, made from sugar, egg yolks, and ground coconut. It is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. The mixture can be made in a large ring mold in which case it is called a "quindão" and served in slices.
Probably the most famous and traditional national dessert of Brazil they look like balls of chocolate similar to truffles. A thick mix of condensed milk, butter and chocolate powder is cooked. Once cooled, they are rolled into balls and covered in chocolate sprinkles like a truffle. Nowadays there are several different versions of brigadeiro, but the chocolates ones are by far the popular ones.