A FOOD TRADITION
Brazilian Cuisine
A diverse national cooking tradition shaped by Indigenous, African, Portuguese, and regional ingredients and techniques.
Dishes linked to this cuisine
1–12 of 40
Arroz carreteiro
A Brazilian one-pot rice dish traditionally cooked with dried beef, onion, garlic, and savory seasonings.
Arroz com pequi
A Brazilian rice dish in which rice is cooked with the aromatic pequi fruit and usually seasoned with onion and garlic.
Arroz de cuxá
A Maranhão-style rice dish cooked with a tangy cuxá mixture of vinagreira leaves, sesame, aromatics, and often dried shrimp.
Baião de dois
A northeastern Brazilian rice-and-bean dish typically prepared with rice, cowpeas, aromatics, dried meat, and regional cheese.
Barreado
A slow-cooked Brazilian beef stew from Paraná prepared with beef, onion, garlic, spices, and water in a tightly sealed pot.
Beijinho
A Brazilian coconut sweet made by cooking sweetened condensed milk with coconut and butter until thick, then shaping it into small confections.
Bolo de rolo
A Brazilian rolled cake composed of many thin baked layers spread with guava paste and rolled into a spiral.
Brigadeiro
Brigadeiro is a Brazilian confection made by cooking sweetened condensed milk with butter and cocoa until thick, then shaping it into balls and coating it with sprinkles.
Broa de milho
A rustic Brazilian cornmeal bread or cake baked from cornmeal with a lightly sweet, crumbly texture.
Buchada de bode
Buchada de bode is a Brazilian goat-offal preparation in which seasoned viscera are cooked inside a goat stomach casing until tender.
Caldeirada de peixe amazônica
A hearty Amazonian fish stew simmered with fish, tomatoes, peppers, onions, garlic, and fresh coriander in a seasoned broth.
Caldo de piranha
A Brazilian hot fish soup made from piranha with a seasoned broth, vegetables, and herbs.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.