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Originated in Rio de Janeiro in the mid-south. Though mainly influenced by
Portuguese cooking, Cariocan cuisine
has developed unique local culinary characteristics.
of this Brazilian cuisine include:
This is the most famous Brazilian cuisine dish. It is an assortment of meats
such as smoked tongue, jerked and fresh beef, pork, smoked and fresh sausages,
and pig's feet and ears. These foods are arranged on a platter and accompanied
by side dishes of black beans, rice, shredded kale, hot chili sauce, and orange
slices. Manioc meal (ground cassava root) is then sprinkled over practically
A side dish of whole cooked black beans served with pureed black
beans. An elaborate variant is Tutu a Meneira (pureed black beans mixed with
eggs, pork, and Portuguese-style linguica sausage).
Thrives in the mid-north along the east coast. This Brazilian
cuisine style was
influenced by the African slaves who were imported to work the plantations.
Flavors are robust. Most ingredients are West African in origin or spirit, which
is not surprising considering that Bahia resembles West Africa in geography and
The classic Bahian dish is:
Camarao & Peixe
Fresh shrimp and fish in a thick sauce made with dried
shrimp, coconut milk, nuts, and dende (a palm-nut cooking oil).
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