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
13–24 of 40
Canjica
Brazilian sweet hominy pudding traditionally cooked with milk and sugar and often flavored with coconut and cinnamon.
Carne de onça
Explore the dish and its connections.
Carne de sol
A traditional Brazilian preparation of beef that is salted and air-dried before being grilled, fried, or braised.
Churrasco
Brazilian churrasco is meat seasoned simply and cooked over charcoal or an open flame, often as an assortment of grilled cuts.
Costela no bafo
A Brazilian dish of beef ribs slow-cooked in a tightly covered environment until the meat becomes very tender.
Coxinha
Brazilian teardrop-shaped fried savory pastry with a wheat-flour dough surrounding seasoned shredded chicken and sometimes a cheese filling.
Cuscuz nordestino
A northeastern Brazilian steamed couscous made primarily from hydrated cornmeal and salt, often served with butter, milk, coconut, or sugar.
Cuscuz paulista
A Brazilian savory molded couscous made from seasoned cornmeal with tomato, vegetables, and commonly sardines, eggs, or other garnishes.
Empadão goiano
A Goiás-style savory pie with a wheat-flour crust and a substantial filling of chicken, pork sausage, cheese, palm heart, vegetables, and seasonings.
Escondidinho
A Brazilian layered casserole of seasoned mashed cassava concealing a savory dried-beef filling and often finished with dairy and cheese before baking.
Feijão tropeiro
A Brazilian bean and manioc-flour mixture typically combined with pork, sausage, eggs, aromatics, and leafy greens.
Feijoada
A slow-cooked Brazilian bean stew made with black beans and a varied assortment of pork and other preserved meats.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.