Brazil

A thick, spoonable bowl of frozen blended açaí palm berry pulp layered with granola, sliced banana, and honey, served cold as a Brazilian breakfast or energizing snack.

A deep-fried fritter of skinned, aerated black-eyed pea paste cooked in dendê palm oil, split open while hot and filled with vatapá (a shrimp-peanut-coconut paste) and caruru (an okra-and-dried-shrimp stew), then topped with whole dried shrimp and hot pepper sauce.

An Afro-Brazilian Bahian stew of fresh shrimp folded into a thick, velvety cassava purée enriched with coconut milk, dendê palm oil, and a sofrito of tomato, onion, and garlic.

A Brazilian confection made by cooking sweetened condensed milk with cocoa powder and butter to a fudge-like mass, cooling it, rolling it into balls, and coating those balls in chocolate sprinkles.

Brazil's national cocktail: fresh lime wedges and granulated sugar muddled together in a rocks glass, then packed with ice and topped with cachaça.

A thick, pureed Brazilian black-bean broth enriched with bacon and sausage, served hot in a cup as a street-side and bar staple.

Beef and pork cuts coated in coarse rock salt and grilled on long metal skewers over live hardwood charcoal, then carved and served directly from the skewer.

A Brazilian deep-fried street snack of teardrop-shaped cooked wheat dough — made with chicken broth — filled with seasoned shredded chicken, coated in breadcrumbs, and fried until golden.

A São Paulo savoury steamed cornmeal mould flavoured with tomato sauce and studded with sardines, vegetables, eggs, and palm hearts, turned out as a decorative ring or dome.

Farofa is a toasted manioc (cassava) flour mixture sautéed with fats, aromatics, and often bacon, served as a side dish in Brazilian cuisine.

A thick, slow-braised Brazilian black bean stew incorporating a range of salted, smoked, and fresh pork cuts, served as a communal feast with white rice, farofa, couve refogada, and orange slices.

A Minas Gerais farmhouse dish of chicken braised in its own seasoned juices with abundant okra until tender, a cornerstone of comida mineira.

A carbonated soft drink made from guaraná berry extract, sugar, and carbonated water, characterized by a fruity, slightly bitter flavor and natural caffeine, widely consumed in Brazil.

A slow-simmered Brazilian fish or seafood stew built on tomato, onion, peppers and coriander, served in its own broth straight from the clay pot.

A Brazilian confection of spiced honey cake formed into rounds, filled with dulce de leche, and fully enrobed in chocolate.

A small, round Brazilian roll made exclusively from tapioca starch (polvilho), eggs, fat, and Minas-style semi-soft cheese, yielding a naturally gluten-free bun with a lightly crusted exterior and a hollow, intensely chewy, cheesy interior.

A Brazilian deep-fried pastry of thin wheat dough sealed around a savory or sweet filling and fried until crisp and blistered, a fixture of street markets.

A Brazilian cut and dish of beef rump cap with its fat cap left intact, salted simply and grilled, classically on a curved skewer.

A small baked Brazilian custard made of egg yolks, sugar, and grated coconut, set firm with a glossy golden top and a moist coconut base.

A one‑pot dish of rice cooked with beans, seasoned with aromatics and often enriched with coconut milk, served hot as a main course.

A classic Brazilian dessert pairing of fresh white cheese eaten together with firm guava paste, the romance of the two being the whole point.

A Brazilian griddle flatbread formed when moist cassava (tapioca) starch is sprinkled into a hot dry pan and fuses into a soft, chewy round that is folded around fillings.

A Brazilian dish from Minas Gerais of mashed cooked beans (usually black or brown beans) thickened to a smooth paste with manioc (cassava) flour.

An Afro-Brazilian creamy paste of bread soaked and blended with shrimp, peanuts, coconut milk, and dendê (red palm) oil into a rich savory purée.

A Bahian Afro-Brazilian chicken stew thickened and flavoured with ground dried shrimp, peanuts and cashews, enriched with golden dendê (palm) oil and coconut milk.