Acre

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, such as smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation . The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level.

Tereré is an infusion of yerba mate (botanical name Ilex paraguariensis) prepared with cold water, a lot of ice and pohã ñana (medicinal herbs), and in a slightly larger vessel. This infusion has its roots in Pre-Columbian America, which established itself as traditional during the time of Governorate of Paraguay. There's also a variant made with juice, called "Juice tereré" or "Russian tereré", depending on the region. On December 17, 2020, UNESCO declared the tereré of Paraguay as an intangible cultural heritage, which includes the drink (tereré) and its preparation methods with medicinal herbs (pohá ñaná). It is similar to mate —a drink also based on yerba mate—but with the difference that tereré is consumed cold, preferably in the warmer areas of the Southern Cone. It is traditional from Paraguay, where it's considered a cultural icon. In recent decades it has become popular in some areas of Southern Brazil, in Eastern Bolivia and in Argentina (countries where the tereré of juice is more popular than the tereré of water). Both refreshing or medicinal herbs are often added, such as pererina, cocú, mint, sarsaparille, horsetail family, burrito, agrial or wax begonia, batatilla, verbena, spikesedges, ajenjo, slender dayflower, escobilla, lemon balm, saffron crocus, ginger, taropé, perdudilla blanca and others. Currently, in Paraguay exist various franchises that sell flavored ice based on medicinal-refreshing weeds/fruits for consumption in the tereré.

Baião de dois is a dish originating from the Brazilian state of Ceará, typical of the Northeast Region and parts of the North Region, such as Rondônia, Acre, Amazonas and Pará. It consists of a preparation of rice and beans, preferably Brazilian beans such as "feijão verde" or "feijão novo". It is common to add queijo coalho. Dried meat is not added in Ceará. In Paraíba and in Pernambuco, there is a variant called rubacão, a dish that is very popular in the Sertão. The origin of the name baião de dois is related to baião, a music and dance style typical of the Northeast Region, with the number 2 referring to the combination forming the base of the dish: rice and beans. The term gained popularity with the song Baião de Dois, a partnership between the composer from Ceará, Humberto Teixeira, with the "Rei do Baião", from Pernambuco, Luiz Gonzaga, in the mid 20th century. The cearense origin of the delicacy is attested by the folklorist Câmara Cascudo, citing a reference from 1940, Liceu Cearense, by Gustavo Barroso.

Moqueca is a Brazilian seafood stew. Moqueca is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, coriander, palm oil and coconut milk. The dish and its countless variations are present in the cuisine of several Brazilian states and compete for the position of national culinary symbol – in 2013, in a promotional survey by the Ministry of Tourism, the typical recipe that could not be missed on a tourist's table was chosen, even displacing feijoada. According to Luís da Câmara Cascudo, author of History of Food in Brazil (Global), the fish that the Indians baked wrapped in leaves was called pokeka.[citation needed] Just like the word, which made “make a wrap”, the dish was gradually transformed, taking on the way of cooking in each place. In Bahia, where African influence prevailed, coconut milk and palm oil became mandatory ingredients – dorado, shark, whiting and sea bass are the most used fish. In the Espírito Santo version, Caloca Fernandes, author of Gastronomic journey through Brazil (Senac-SP), sees a purer aspect of Portuguese stews. In moqueca from Pará, an Amazonian fish that is accompanied by tucupi, jambu and shrimp. In Manaus, versions based on freshwater fish such as pirarucu and surubim also prevail.[citation needed] Regardless of region, cooking in a ceramic pan is often seen as an essential part of the dish, as it is capable of retaining heat and keeping the broth steaming for longer.[citation needed] In Espírito Santo, the subject is taken so seriously that it has become a heritage site – the Ofício das Paneleiras de Goiabeiras, a neighborhood in Vitória, was registered as a cultural asset by the National Historical and Artistic Heritage Institute (Iphan) in 2002.[citation needed] To this day, these ceramic pans are often made with clay from the region according to the indigenous technique: after being modeled by hand, they receive dye made from red mangrove bark, and are burned in the open air. The raw material used goes beyond keeping the moqueca hot. “This type of clay reduces the acidity of tomatoes and peppers, which is why moqueca from Espírito Santo does not cause heartburn”, guarantees Paulo Cesar Casagrande, owner of the Meaípe restaurant in São Paulo. At Meaípe, the Capixaba whiting moqueca is served on the table with rice and pirão. “The Bahian makes the pirão like the Indians: he puts the broth on the plate and throws the raw flour on top. We do it like the Portuguese: first we hydrate the flour in cold water and only then add the broth. As the raw flour ferments in the belly, the Bahian pirão is heavier,” explains Paulo.[citation needed]

Stewed oxtail, serve with polenta

Tacacá is a typical dish of Northern Brazil (mostly consumed in Pará, Amazonas, Acre, Amapá and Roraima). It is made with jambu (a native variety of paracress), and tucupi (a broth made with wild manioc), cooked tapioca starch (“goma de tapioca” - manioc), as well as dried shrimps and fragrant, small yellow peppers known as “pimenta de cheiro”. It is traditionally served hot in a bowl made from an Amazonian gourd known as cuia.