✦ October’s Featured Dish
Firm, squeaky cheese threaded onto skewers and grilled until the outside blisters. A churrasco and beach-stand staple as Brazil moves into spring.
Get the Recipe →Small bites to start any Brazilian meal.
Farofa, pão de queijo and the sides on every Brazilian plate.
Tapioca, cuscuz, pão de queijo and the start of a Brazilian day.
Brigadeiro, beijinho, and Brazil's favorite sweets.
Caipirinhas, guaraná soda, and refreshing Brazilian beverages.
Rabanada, salpicão and the Festa Junina corn sweets.
Brazilian coffee, palm oil, and the essential flavors of Brazilian cooking.
Picanha, carne de sol and feijão tropeiro.
Moqueca and other coastal favorites from Brazil's shores.
Feijoada and other comforting, slow-cooked classics.
Coxinha, pastel, and snacks from Brazil's streets.
50 traditional dishes, ingredients, and cooking guides in one place.
Explore the Guide →Chewy, cheesy Brazilian bread rolls made with tapioca flour.
View the Recipe →Brazil's iconic chocolate truffle, loved at every celebration.
View the Recipe →Crispy, teardrop-shaped fried snacks filled with shredded chicken.
Explore Coxinha →Brazil's prized cut of beef, grilled churrasco-style to juicy perfection.
Explore the Guide →Big flavors. Little surprises. There’s a story in every bite.
Sweet politicsThe chocolate truffles are named for Brigadeiro Eduardo Gomes, who ran for president in 1945. His supporters sold them to raise money. He lost. The candy won.
Not a smoothie bowlIn Pará, where açaí grows, it’s eaten unsweetened as a thick purple purée, alongside fried fish and a spoonful of farinha. The sweet granola bowl came later.
Mostly not. Everyday Brazilian cooking leans on garlic, onion, lime and farofa. Heat comes on the side from malagueta pepper sauce, and Bahia’s Afro-Brazilian dishes are the spiciest in the country.
Explore the Brazilian pantry →Feijoada: black beans slow-cooked with pork and sausage, served with rice, farofa, collard greens and orange slices. Many restaurants serve it on Wednesdays and Saturdays.
Get the feijoada recipe →Cassava (tapioca) starch, eggs, milk and cheese. There’s no wheat flour, which gives the little rolls from Minas Gerais their crisp outside and chewy, stretchy middle.
Make pão de queijo at home →Brazil’s national cocktail: cachaça, a spirit distilled from sugarcane juice, muddled with lime and sugar and served over ice.
Make a caipirinha →Brazil is home to one of the world’s most vibrant and diverse culinary traditions, blending Indigenous, Portuguese, African, and immigrant influences into a cuisine celebrated around the globe. From hearty stews and flame-grilled meats to tropical fruits, savory street foods, and irresistible desserts, Brazilian food offers an incredible variety of flavors that reflect the country’s rich cultural heritage.
Whether you’re planning a trip to Brazil, searching for authentic Brazilian recipes, or simply curious about the country’s most popular dishes, you’ll find everything you need here. Discover iconic favorites like feijoada, pão de queijo, picanha, moqueca, coxinha, and brigadeiros, along with regional specialties from Bahia, Minas Gerais, Rio de Janeiro, São Paulo, the Amazon, and Southern Brazil. You’ll also explore traditional Brazilian desserts, refreshing drinks, cooking guides, and the fascinating culinary traditions that make Brazil one of the world’s great food destinations.
If you’re new to Brazilian cuisine, start with our comprehensive guide to Brazilian Food: 50 Traditional Dishes to Try, then continue exploring our authentic recipes, desserts, drinks, and regional food guides. Whether you’re cooking at home or discovering Brazil’s incredible flavors for the first time, AmigoFoods is your trusted resource for authentic Brazilian food.
Tacacá is the hot, sour street soup of Belém: tucupi poured over tapioca goma with dried shrimp and jambu leaves that make your lips tingle. Here is what it is, how locals eat it, and a recipe.
How to make geladinho, Brazil’s creamy freezer pop in a bag (sacolé, dindin), with flavor swaps, the regional names, and how it differs from a picolé.
Pato no tucupi is duck in tucupi: duck marinated in lime and garlic, roasted until golden, then simmered in tucupi, … Read more
Mocotó is Brazil’s slow-simmered cow’s foot stew. Beef feet cook for hours until the skin, tendons and meat turn soft … Read more
Baião de dois is a one-pot dish of rice and black-eyed peas from Ceará, in Brazil’s Northeast. The rice cooks … Read more
Kibe (also spelled quibe) is Brazil’s version of Lebanese kibbeh: a crisp, football-shaped croquette of ground beef and fine bulgur … Read more
Bolinho de bacalhau is Brazil’s crisp salt cod fritter, inherited from Portugal. How to desalt bacalhau, shape and fry bolinhos that hold together, plus a printable recipe.
Empada is Brazil’s little baked pie: a cup of crumbly, butter-rich pastry called massa podre, filled with something creamy (most … Read more
Bolo de fubá is Brazil’s golden cornmeal cake, made with fine fubá, eggs, milk and oil for breakfast or afternoon … Read more
Romeu e Julieta is Brazil’s guava-and-cheese dessert: a slice of firm guava paste, called goiabada, laid on a slice of … Read more
Quindim (keen-JEEN) is a glossy, bright-yellow Brazilian custard made from egg yolks, sugar and coconut. It bakes in a water … Read more
Canjica is Brazil’s creamy white corn pudding: whole dried corn kernels cooked until plump and tender, then simmered with milk, … Read more
Brazilian pastel is a thin, crisp pastry filled with seasoned beef or cheese and fried until its surface blisters. A … Read more
Pavê is a Brazilian layered dessert with milk-dipped cookies, condensed-milk cream and chocolate. This version finishes with a glossy ganache … Read more
Rabanada is Brazilian Christmas French toast: slices of day-old bread soaked in sweetened milk, dipped in egg, fried until golden … Read more