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
37–40 of 40
Tacacá
A hot Amazonian Brazilian broth made with tucupi and jambu and served with dried shrimp, cassava starch, and chilli.
Tutu de feijão
A thick Brazilian bean purée enriched with manioc flour and seasoned aromatics, sometimes accompanied or enriched with pork and egg.
Vaca atolada
A Brazilian stew of beef ribs and cassava braised with onion, garlic, and savory cooking liquid until tender.
Virado à paulista
A traditional São Paulo plate combining seasoned beans mashed with cassava flour, rice, pork, fried egg, collard greens, and often fried banana.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.