Discover the meaning of typical Brazilian food and drink terms and get some background information to help you understand the richness of Brazilian cuisine.
Read about Brazil's blue land crab.
Find out why this fish delicacy is called "navy blue".
A slow-cooked meat stew from Paraná State.
A kid's birthday party hit, named for a presidential candidate.
A pre-refrigerator era specialty that has become a Brazil food tradition.
Catupiry is a kind of cream cheese made in Brazil.
A sweet corn pudding and a popular June Festival food.
Farofa is a typical Brazilian dish consisting of roasted manioc flour and complements.
A signature Rio de Janeiro steak dish created by a politician.
Gengibirra - read about Brazil's ginger soda.
A typical dish from Praia da Redinha, in Natal.
Goiabada cascão is a thicker, more textured and usually handcrafted kind of goiabada, or guava paste.
Goiabada is a sweet made from guavas, known in English as guava paste or guava marmelade.
An acronym for a typical Belo Horizonte combo.
Icy cold sweetness in Old Recife.
Mocotó, or cow's foot, is an important item in Brazil culinary, especially in the Northeast and in the deep South.
Cheese and cassava rolls from Minas Gerais.
A sweet made of ground peanuts, sugar and cassava flour.
Pirão is a kind of gravy usually made from fish stew juices, to be served as a side dish.
Queijo Minas is a kind of cheese originally made in Minas Gerais, Brazil. It is made from raw cow milk and it can be ripened or not.
Pure sweetness from the heart of Brazil.
The Brazilian answer to wasteful buffets.
One of Brazil's most popular and traditional chocolate brands.
One of the treats made from versatile manioc.
A typical bean dish from Minas Gerais.
How much can a cheeseburger take?
A cachaça-based drink strongly associated with Itaúnas, a beach famous for its sand dunes and forró.
