When it comes to popular Brazilian food, Brazilian steakhouses tend to get a lion’s share of the credit.
A lot of people know Fogo de Chao swept America with its red and green stop-and-go system for getting more meat.
But traditional Brazilian cuisine is so much more than that.
Brazilian dishes are as varied as the culture they come from and heavily influenced from Portuguese and African cuisine.
This colorful country from South America produces great fried food, excellent cuts of meat, and even some delicious drinks.
There is so much food to choose from in Brazil that it can be overwhelming. That is why we have created this guide.Consider this your tour through the full menu of typical dishes, so that you know what to track down when you visit São Paulo or Rio de Janeiro, Brazil, cook up some Brazilian recipes or simply go to a Brazilian restaurant.
Read on to tempt your tastebuds with the best Brazilian cuisine.
What Is Brazilian Food
Brazilians are proud of their culture, and that extends to their food. That is as it should be.
As you can see from the list that follows, their cuisine includes sweets, meats, and some incredibly famous balls of cheese bread (pão de queijo).
These foods from South America are not just tasty, either.
They come with rich histories and cultural expressions that we have made sure to include in our descriptions.
Popular Brazilian Foods You Should Try Right Away
Eating Brazilian food is a way of partaking in Brazilian traditions.
See for yourself all the reasons Brazilians have to be proud of their food.
These are the must-try Brazilian dishes.
1. Cuscuz
What better place to start then with a traditional Brazilian breakfast dish?
Cuscuz is made from cornmeal that is coarse and unprocessed.
It is steamed and served with coconut milk. Coconut milk lends a delicate flavor to the cuscuz.
Cuscuz was not originally part of Brazil’s cuisine.
Instead, it is a North African staple that was brought in by the Portuguese colonizers.
2. Salpicão de Frango
Salpicão de Frango, otherwise known as Brazilian chicken salad, is a well-loved dish in its home country.
Salpicão de Frango puts the spotlight on tender, flavorful shredded chicken meat.
They are mixed with fresh vegetables and fruits and tossed in a special mayonnaise-based dressing.
The Brazilian dish is topped with shoestring potatoes, batata palha, and traditionally served with rice.
3. Feijoada
Feijoada is the national dish of Brazil and represents some of the most essential elements of Brazilian culture.
Feijoada traces its origins to the African slaves who, during colonial times, would make this hearty stew from black beans and leftover pork parts, transforming humble ingredients into a rich and flavorful meal.
It’s a main dish with a heavy dose of black beans, an integral part of many popular Latin foods.
So what is it? Feijoada is a thick meal of black beans and pork that sticks to the ribs of anyone who eats it.
Traditionally, cooks made feijoada by stewing the less desirable parts of the pig in a clay pot for 24 hours.
One of the most Brazilian things about Feijoada is its versatility.
Nowadays, the national cuisine comes with all sorts of additional elements that make it the full meal it is in and of itself.
Those extra local ingredients can include kale, rice, and even orange slices for a kick of tangy sweetness.
Here’s an easy Feijoada recipe. that represents brazil’s national dish well.
4. Picanha
We could not hold out long when it came to putting Brazilian barbecue on this list.
The proper name for Brazilian steakhouses is churrascarias, and they are descended from a gaucho culture that saw cowboys skewering their meats and roasting them on the spit, seasoned with a bit of salt.
A beautifully cooked picanha steak is one of the most classic cuts of meat you will find at a churrascaria.
The specific cut is the top part of the sirloin steak.
Because of its thick layer of fat, picanha really melts in your mouth when it is cooked just right.
Picanha is the star of the traditional Brazilian BBQ!
5. Brigadeiro
It is time to talk about the sweet stuff. A brigadeiro is as simple as sweets gets.
It is just a chocolate truffle made of condensed milk, cocoa powder, and butter, but the combination of those ingredients creates a multitude of flavors.
And they are extremely popular in São Paulo!
The classic brigadeiros are milk chocolate and topped with chocolate sprinkles. But they also come in white chocolate.
Some non-conventional brigadeiros even have filling like an entire strawberry!
6. Tacaca
Tacacá is a flavorful, aromatic, and spicy Northern Brazil soup that’s served piping hot.
You’ll make it with jambu, tucupi, hot yellow chili peppers, dried shrimp, manioc starch, tapioca flour, and the many other aromatic ingredients that make up this mouthwatering dish.
It’s an exciting and one-of-a-kind representation of Brazilian street food, and it may overwhelm you at first with its vibrant flavor and fragrant aroma.
However, it will inevitably make you fall in love one sip at a time.
7. Canjica
The creaminess continues with canjica, another traditional dessert.
Canjica is especially popular during Festa Junina.
This dessert has whole pieces of corn mixed in with condensed milk and coconut milk.
Like a brigadeiro, it usually comes with sprinkles on top, and you may get a little taste of cinnamon as well.
Typically a festival dessert, canjica is now easily available at any time of year and on our list of 19 Brazilian Desserts You’ve Never Heard Of-and Won’t Ever Forget.
8. Feijao Tropeiro
Sadly, not many people living outside of Brazil know this delicacy as the recipe did not expand out of South America—partly because of how hard it was to pronounce.
By the way, it’s fay-JÃUM tro-pay-ro.
Feijao tropeiro is a classic Brazilian dish introduced by tropeiros, troops of cattlemen, in the 17th century.
Tropeiros loved it for its simplicity.
Modern variations of this Brazilian food have become complex, but the original feijão tropeiro recipe was a simple meal that consisted of dried meat cuts, cassava flour, and tropeiro beans.
9. Acai
Did you think acai was a man-made creation of the superfood industry, which seems to churn out a new hyped ingredient every year?
Well, guess again. Acai is a berry with a long history in Brazil.
Like many popular Brazilian fruits, acai is quite versatile.
You can add it to anything that goes well with fruit, like yogurt, sorbet, or even raw.
You can also get the Brazilian fruit crushed up in smoothies, fruit juices, and powders.
But the most famous of all is the acai bowl. Better known in Brazil as Acai na Tigela.
However you have it, don’t take a trip to Brazil without getting acai in at least one dish.
10. Moqueca
Here we have another stew in moqueca. This time, instead of pork, it’s fish that is the star ingredient.
Other main ingredients include veggies like tomatoes and chopped green onions as well as flavor enhancers such as garlic and coriander.
Moqueca does not come without controversy, and the controversy is over its origins.
The residents of the northeastern Bahia state claim it, but so do the residents of southern state Espirito Santo.
As a sort of resolution, they each have their own versions of the dish now.
Moqueca Baiana is heavier, and it includes bell peppers, coconut milk, and palm oil as ingredients.
Moqueca capixaba—named for the residents of Espirito Santo—is a little healthier, using olive oil as well as a greater variety of seafood.
Crab, lobster, and shrimp can all appear in the southern version of the Brazilian fish stew.
11. Pato no Tucupi
The translation on this dish is both simple and complicated. “Pato” is “duck,” but “tucupi” is “tucupi sauce.”
Thus, duck in tucupi sauce.
However you refer to it, pato no tucupi is a dangerously delicious dish.
That is because tucupi sauce is made from fermenting wild manioc root.
This raw juice is poisonous, which is why the sauce is prepared through boiling for sometimes up to five days.
It is worth the risk. Pato no tucupi is best in the city of Belem where it came from, but it is delicious no matter where you find it.
12. Romeu e Julieta
Another Brazilian dessert and you will not believe how simple this star-crossed treat is.
It is mainly two ingredients, goibada (guava paste), and queijo de minas (brazilian cheese).
But from seeing how it is used, it might as well be Brazil’s answer to peanut butter and jelly.
It is a straightforward combo, but the flavor mixture has given rise to an entire pastry industry of Romeu e Julieta dishes.
There are pizzas, cheesecakes, pies, and other pastries that include the jelly and mild, white cheese.
You can also get Romeu e Julieta by itself, and for the purest experience, we recommend it.
13. Bobo de Camarao
Bobó de Camarão is a traditional dish from the Bahia region of Brazil that includes shrimp, vegetables, palm oil, coconut milk, and a puree of manioc, or cassava root.
It is often served with white rice, which pairs well with the creamy, flavorful sauce.
Bobó de Camarão gets its yellow color from red palm oil and its creaminess from coconut milk.
14. Caipirinha
You didn’t think we would leave you without something to drink, did you? How about Brazil’s most popular drink?
When it comes to beverages, there is no other choice but Brazil’s national cocktail, the caipirinha.
It is simply the most famous cocktail in Brazil, and it is a perfect pair to almost any of the foods you see here.
Everyone has their own special caipirinha recipe, but like most typical dishes, the basic ingredients are simple.
There are three: sugar, lime, and cachaca.
But wait, what is cachaca? We are glad you asked.
15. Kibe
Although kibe has a long history with Brazilian cuisine, it roots all the way from the Middle East.
It’s a popular Levantine dish that uses lamb meat by tradition.
Although the traditional Levantine recipe uses lamb meat, the Brazilians uses ground beef.
Kibe can enjoyed as an appetizer or any time snack.
If you’re big fan of beef dishes, kibe could be your next favorite snack.
16. Mocoto
A Brazilian cuisine signature, Mocoto is a classic dish primarily popular in the southern and northeastern regions of the country.
Mocoto is a famous Brazilian food containing cow’s feet.
It’s a stew that boils with beans and vegetables. And you can serve it with rice cooked or as soup.
In the past, the poor used the wealthy’s meat leftovers to make this dish because, although inexpensive, it’s nutritious and warmed them in winter.
17. Cachaca
Even though it is an ingredient in a caipirinha and not a traditional Brazilian food, we do not consider it cheating to create a separate entry for cachaca.
That is because there are thousands of varieties of this fiery spirit.
Do enough research on cachaca and you will find two things.
First, it has a long history dating back to the 16th century. Second, a lot of Brazilian people consider it basically rum.
The latter assumption is a mistake. The main difference between cachaca and rum is the source of its sugar.
Rum is made from molasses, but cachaca is pure fermented juice of the sugar cane itself.
18. Bolo de Rolo
Bolo de rolo is a Brazilian dessert that originated in Pernambuco province.
This traditional rolled cake is very similar to a jelly roll cake or a Swiss roll. It’s one of Brazil’s favorite desserts.
It’s made up of many thin sponge layers joined together to form a giant shell, then spread with sweet guava jam and rolled up.
Usually, the bolo de rolo is sliced to show the swirled layers and served with whipped cream, unsweetened fresh cream, or more filling on top.
19. Acaraje
No one said that Brazilian food is the healthiest on the planet.
Acaraje, is a Afro Brazilian dish that is not for the faint or clogged of heart.
But it is full of flavor, thanks to its deep-fried onions, black eyed peas, shrimp, and vatapa. Expect more on vatapa shortly.
All of these ingredients and flavors make acaraje a popular street food delight.
For the ultimate acaraje experience, try them fresh from the fryer and wish a heavy helping of chili sauce.
20. Quindim
A distant cousin of flan, quindim is another dessert in the simple vein of brigadeiros.
Its ingredients include sugar, grated coconut, egg yolks, and the occasional heap of butter.
Quindim comes in cupcake molds, which give the desert a toasted bottom where the coconut sits.
The top has the smooth yet stable custard mouthfeel of a good flan.
The toasted bottom of the quindim is what makes it so different from flan, which has a more uniform texture throughout.
21. Coxinhas
Coxinha, one of Brazil’s most common street foods, is a delicious, savory snack that has become a symbol of the country’s fast food culture.
Its name translates to “little thigh” in Portuguese, which references its traditional shape mimicking a chicken thigh, although these days it’s usually crafted into a teardrop shape.
Coxinhas are made by encasing a creamy filling of shredded chicken, onions, parsley, and occasionally catupiry, or cream cheese, in a dough made from wheat flour and chicken broth.
This dough is then molded around the filling into the characteristic shape, breaded, and deep-fried to golden perfection.
The result is a crispy exterior surrounding a moist, flavorful interior that is both filling and incredibly satisfying.
Coxinhas can be found in various establishments throughout Brazil, from high-end restaurants to beachside food stalls.
They are often served with a spicy or tangy sauce on the side for dipping.
Despite their simplicity, coxinhas hold a special place in the hearts of many Brazilians, representing comfort food at its finest.
They are also increasingly recognized worldwide as a delicious example of Brazilian cuisine.
22. Vatapa
Didn’t we tell you we would return to vatapa?
Just because it is one of the many fillings for acaraje does not mean it’s not a perfectly valid food choice on its own.
You might not be surprised to find out that vatapa is another one of the stew-adjacent Brazilian foods.
Most commonly, a vatapa recipe includes shrimp, coconut milk, palm oil, ground peanuts, herbs, and spices. But that’s not all.
The real treat of vatapa is the bread that comes inside.
It is one thing to create a delicious stew with the fresh ingredients the farms, forests, and rivers of Brazil have to offer.
It is another, more elevated thing altogether to bind it all with bread.
23. Bacalhau
There is so much focus on meat in Brazilian food that the country’s amazing seafood dishes can get overlooked.
That is why we include bacalhau on this list. It is a salted cod dish that betrays Brazil’s Portuguese roots since it is also quite popular in Portugal.
The Brazilian version of bacalhau is a fish baked with potatoes, tomatoes, olives, and onions. It gets served often with olive oil and white rice.
Another variation is rolling bacalhau into fish balls and frying them for yet another delicious Brazilian street food. (#32 on the list).
Bacalhau is no easy dish to prepare. Rehydrating the fish alone can take a long time.
For that reason, it is most common to eat bacalhau on special occasions.
24. Farofa
Farofa is a classic Brazilian side dish that is primarily made from toasted manioc flour.
Manioc flour also refers to yucca or cassava flour.
This recipe is commonly mixed with nuts or raisins, and you’ll also find hard-boiled or scrambled eggs included, too.
To really take things up a notch, bananas are typically added to the recipe.
Bananas and raisins give the side dish a subtle sweetness, while the smokiness of the bacon offsets the sweet flavor.
25. Empada
Forget your traditional empanadas and try an empada instead.
The truth is, the dishes are not that far apart, as they are both delicious baked or fried pockets of filling.
In Brazil, empadas contain all forms of dried meat, seafood, and cheese.
Vegetarians will appreciate the heart of palm filling in some of these little pies.
Everyone will appreciate that almost all bars and restaurants across Brazil serve them.
26. Pao de Queijo
We will admit we have been holding out on you.
Pao de queijo is not only a beloved snack in Brazil, but it has also gained popularity worldwide.
It has origins in Minas Gerais, in southern Brazil.
These Brazilian cheese bread balls are perfect for breakfast, a quick snack or even as a side dish for a meal.
What sets Pao de queijo apart from regular cheese bread is the use of cassava flour, which gives it a unique texture and flavor.
Cassava flour is also gluten-free, making Pao de queijo an excellent option for those with gluten intolerance or celiac disease.
If you have never tried pão de queijo before, you are missing out on a truly delightful treat.
Its crispy exterior and chewy, cheesy interior make the Brazilian cheese bread an irresistible snack.
And if you ever find yourself in Brazil, make sure to indulge in the many variations of Pao de queijo available.
Pão de queijo is a must-try for anyone who loves cheese and bread. The Brazilian cheese buns has rightfully earned its place as a national treasure and has become a beloved food worldwide.
So go ahead, give Pao de queijo a try, and experience its cheesy goodness for yourself!
27. Galinhada Mineira
Galinhada is the Brazilian version of arroz con pollo.
It’s a traditional brazilian chicken dish from the state of Minas Gerais.
A complete meal ideal to serve a hungry crowd of family members or friends.
28. Pamonha
The snack used to be sold mainly as a Brazilian street food and traditionally served during Festa Junina.
Pamonhas are now often cooked at home or served in traditional Brazilian restaurants.
Pamonha is a popular street food that is a sweet corn paste covered in corn husks that’s been boiled.
It can be made either sweet with coconut milk or savory by being stuffed with cheese, ham, beef, chicken, or peppers.
Pamonha is derived from the Old Tupi word pa’mua, meaning “sticky.”
29. Pastel
You’ll find them being sold everywhere by Brazilian street vendors.
A pastel is a Brazilian fried pastry filled with an assortment of sweet and savory fillings like cheese, smoked sausage, chicken, shrimp, hearts of palm, or other meat.
Pastel dough is more like spring rill than empanada dough as their crust is thinner and crispier.
They typically come in the shape of a half circle or a rectangle and served with caldo de cana.
30. Rabanadas
The Brazilian dessert originated in Spain and Portugal before making it to Brazil in no time.
Rabanada is a Brazilian type of French toast and pronounced, hah-bah-nah-duh.
It’s essentially wheat bread that’s been soaked in milk.
Rabanada mostly appears on dining tables around Christmas. It’s the main afternoon snack or Brazilian dessert in that merry time of the year.
31. Baião de Dois
Baião de dois is a traditional dish from the Northeast of Brazil that features black-eyed peas and rice.
This typical dish, often paired with green beans and other local vegetables, provides a glimpse into the country’s agricultural richness.
Baião de dois dates back to the time of traditional Brazilian folk dances and has many variations.
You can cook it with pork, beef, cheese, cilantro, and other spice.
Feel free to add your own additional food items to the baião de dois and see how the flavor changes.
The traditional Brazilian rice dish originated when times were hard in Brazil, so other ingredients were often added to prevent pantry items from going bad.
32. Bolinho de Bacalhau
If you’re a fan of seafood then you’ll love this bolinho de bacalhau!
It’s exactly what’s in the name: codfish deep fried into bite-size balls.
You can make these with breading in an oven, but why do that when you can fry them?
Bolinho de Bacalhau is a dish made up of potatoes mixed with cod. A filling dish if there ever was one!
Codfish balls are super popular. They’re commonly served in Brazilian food trucks or street stands.
33. Bolo de Fuba
Bolo de fuba is a traditional Brazilian cornmeal cake known for its delicate sweetness, unique texture, and delightful aroma.
The popular Brazilian cake is made from fubá (finely ground cornmeal), sugar, butter or oil, eggs, milk and baking powder.
Some variations of the recipe may also include grated coconut, cheese, or guava paste for added flavor and texture.
This moist and tender sponge cake is a staple in Brazilian cuisine and is often enjoyed during breakfast or as a comforting afternoon snack, accompanied by a hot cup of coffee or tea.
The Brazilian corn flour cake has its origins in the fusion of Portuguese and African cuisine traditions during Brazil’s colonial period and has since become a beloved treat enjoyed by all!
34. Carne de Sol
Carne de Sol, which translates to “sun-dried beef” or “meat of the sun,” is a traditional Brazilian recipe from the Northeastern region of the country.
The commonly eaten dish features beef that has been generously salted and then left to dry under the sun for a few days.
This sun-drying process not only preserves the meat but also enhances its flavors, resulting in a tender and savory dish
The minced meat dish is typically served with traditional Brazilian sides of farofa (toasted cassava flour), rice, beans, fried bananas or a simple green salad..
35. Curau
Curau is a traditional Brazilian dessert made from corn, milk, sugar and cinnamon.
This creamy corn pudding has a unique texture and flavor that make it a popular treat in Brazil.
With roots in Indigenous, African and Portuguese cultures, Curau is often enjoyed during special occasions and celebrations, such as Festa Junina, a Brazilian folk festival.
36. Estrogonofe de Carne
Estrogonofe de Carne, known as Beef Stroganoff in English, is a popular dish in Brazilian cuisine that has its origins in 19th-century Russia.
It is a creamy, hearty dish typically made with sautéed beef, mushrooms, heavy cream, tomato sauce, onions, garlic, and often a dash of mustard and Worcestershire sauce.
The Brazilian version has some distinct features compared to the original Russian recipe.
It uses fresh cream instead of sour cream and includes the addition of tomato sauce.
Estrogonofe de Carne is usually served with rice and batata palha, a type of thin, crispy potato sticks, which is not traditionally seen in other versions of the typical dish.
37. Arroz com Pequi
Arroz com Pequi, which translates to ‘rice with pequi,’ is a traditional Brazilian dish particularly popular in the central and west regions of the country, such as the states of Goiás, Mato Grosso, and Mato Grosso do Sul.
The primary ingredients are rice and pequi, a local fruit.
The pequi fruit, renowned for its pungent aroma and creamy texture, is the star of this dish.
The fruit’s flesh is sautéed with rice, typically with garlic and onions, and sometimes with chicken, creating a flavorful, unique and creamy dish.
38. Cachorro Quente
Cachorro Quente is the Portuguese term for “hot dog,” a popular food item in Brazil that has been adapted in unique ways from the American original.
However, the Brazilian take bears little resemblance to the simple sausage in a bun that is often found in the United States.
In addition to the standard sausage or hot dog, the Brazilian variant can include ground beef, sweet corn, peas, grated cheese, mashed potatoes, mayonnaise, ketchup, mustard and sometimes even batata palha, or shoestring potatoes, for a unique blend of flavors and textures.
The choice and combination of toppings make each Cachorro Quente a personal culinary adventure.
39. Brazilian Limeade
Brazilian lemonade or limeade, also known as “Limonada Suíça” or “Swiss Lemonade” in Brazil, is a unique and delicious twist on traditional limeade.
This beverage is a popular treat in Brazil, and it’s known for its creamy and smooth consistency that differentiates it from other types of limeade.
Unlike typical limeade, which involves only the lime juice, Brazilian limeade includes the whole lime, peel and all, which is blended with water and then strained.
This method infuses the drink with more of the essential oils from the lime peel, resulting in a more complex, aromatic flavor profile.
But what truly sets Brazilian limeade apart is the addition of sweetened condensed milk.
The sweetened condensed milk gives the drink a silky, creamy texture and adds a touch of sweetness that perfectly balances the tartness of the limes.
The end result is a creamy, sweet-and-sour beverage that is incredibly refreshing.
40. Mousse do Maracuja
Mousse de Maracujá, or Passion Fruit Mousse, is a beloved dessert in Brazil known for its vibrant flavor and silky texture.
This tropical treat strikes a beautiful balance between the sweet creaminess of the mousse and the slightly tart, exotic flavor of the maracuja.
It’s an excellent choice for finishing a meal, offering a light and refreshing dessert that doesn’t feel too heavy.
The preparation of Mousse de Maracujá is relatively simple, often requiring only a few ingredients — typically sweetened condensed milk, cream, and fresh passion fruit.
These are combined and then whipped to a light, fluffy texture. The mousse is then refrigerated until it sets, resulting in a creamy and delightful dessert.
41. Azeite Dende
Azeite de dendê, also known as palm oil, is a rich, reddish oil extracted from the fruit of the African oil palm (Elaeis guineensis).
It plays a crucial role in Brazilian cuisine, particularly in the traditional dishes of the northeastern region, such as Bahia’s famous moqueca and acarajé.
Azeite de dendê imparts a distinctive, robust flavor and vibrant color to foods, making it an essential ingredient in Afro-Brazilian cooking.
Its deep roots in African culture also link it to the culinary heritage brought by enslaved Africans to Brazil, where it remains a staple in many regional dishes today.
An Entire World of Brazilian Food to Explore!
Believe it or not, these 41 Brazilian staple foods do not cover the entire spectrum of the Brazilian diet.
There are so many more traditional dishes and Brazilian recipes to explore. Can you believe your luck?
Where to Buy Brazilian Food
Continue on your Brazilian gourmet journey by checking out our entire section dedicated to Brazilian foods.
Find água de coco, palm hearts, doce de leite and more.
Or if you are ready to take the plunge, shop for authentic Brazilian ingredients and products at Amazon.
More Brazilian Foods
See all →
Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.