There are hundreds of Brazilian foods,
snacks, dishes, drinks, desserts and fruits. Our highly visual
(and opionated) guide to everything you should try in Brazil.
Brazilian
traditional cuisine uses a wide variety of readily-available ingredients.
But most are cooked with simple culinary techniques: boil it or fry
it. This makes the different dishes seem almost rudimentary and very
18th Century. At the same time, most of the ingredients are rich in
flavor, and therefore do not need complicated culinary improvement.
The three most traditional dishes, “Feijoada”,
“Bacalhoada” and “Tutu à Mineira” were
all “slave” foods: rich in carbohydrates, proteins and
fat, all needed to compensate for excessive manual labor. Due to their
rich flavor, they were eventually adopted by all social classes.
Bahian
food has a flavourful African influence, consisting mostly of sea
food, beans, coconut milk and palm oil.
The Churrasco is of Argentinean influence. With
the exception of salt, the meats are cooked with no spices or sauces,
because the chef wants to show his guests that the quality and flavor
of the meat does not need to be camouflaged.
At the same time, sugar cane cultivation had a
strong effect on desserts: traditional Brazilian desserts are nothing
more than fruits blended with tons of sugar. Most of these can be
eaten along with cheese.
The contemporary-cuisine chefs in Brazil are making
an impressive rediscovery of local ingredients, by adding new twists
to old recipes, or inventing new dishes altogether and finally discarding
the French school.
Comida A Kilo
Food by the pound. You pile your plate from the buffet, weight it,
and pay on weight. Prices range from $10 to $38 per kilo.
A
tradicional cozinha brasileira tem uma grande variedade de ingredientes
fáceis de achar. Mas muitos são preparados com simples
técnicas culinárias: cozido ou frito. Isto faz os diferentes
pratos parecerem quase rudimentares e do século XVIII. Ao mesmo
tempo, muitos dos ingredientes são ricos em sabor, e por isso,
não precisam da utilização de uma culinária
complicada.
Os três mais tradicionais pratos, feijoada,
bacalhoada e tutu à mineira eram todos, comida de escravos:
ricos em carboidratos, proteínas e gordura, que eram necessários
para compensar o excessivo trabalho manual. Devido ao seu rico sabor,
eles foram eventualmente aceitos por todas as classes sociais.
A
comida baiana tem a saborosa influência africana, que consiste
principalmente de frutos do mar, feijão e azeite de dendê.
Brazilian
traditional cuisine uses a wide variety of readily-available ingredients.
But most are cooked with simple culinary techniques: boil it or fry
it. This makes the different dishes seem almost rudimentary and very
18th Century. At the same time, most of the ingredients are rich in
flavor, and therefore do not need complicated culinary improvement.
Bahian
food has a flavourful African influence, consisting mostly of sea
food, beans, coconut milk and palm oil. 
A
tradicional cozinha brasileira tem uma grande variedade de ingredientes
fáceis de achar. Mas muitos são preparados com simples
técnicas culinárias: cozido ou frito. Isto faz os diferentes
pratos parecerem quase rudimentares e do século XVIII. Ao mesmo
tempo, muitos dos ingredientes são ricos em sabor, e por isso,
não precisam da utilização de uma culinária
complicada. 
A
comida baiana tem a saborosa influência africana, que consiste
principalmente de frutos do mar, feijão e azeite de dendê.
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