Minas Gerais

French bread with butter and/or jam

Toasted French bread rolls

Cornstarch cookies

Cajuzinho Portuguese pronunciation: [kaʒu'zĩɲu] is a popular sweet with an almost ubiquitous presences in Brazilian parties. It is made of peanuts, cashew nuts and sugar and is shaped like a tiny cashew, although it does taste strongly of peanut.

Blended papaya and ice cream, may also be made with crème de cassis (black currant liqueur)

Pumpkin and coconut compote

Paçoca is a candy made out of ground peanuts, sugar, honey and salt. Some recipes also add flour, such as corn flour, oat flour or cassava flour. It is typical of the Brazilian Caipira cuisine and most present in the countryside of southeastern states of São Paulo and Minas Gerais, being either manufactured or home-made. It is also very common during the Festa Junina, an annual festivity that celebrates the caipira lifestyle. It is known for its distinct dry texture and sweet taste, and is one of the most beloved Brazilian candies. Paçoca in its present form was invented during the Colonial Brazil Period, but Native Brazilian peoples had recipes that mixed cassava flour with other ingredients prior to colonization. Those recipes were modified by the settlers, creating the current combination that uses sugar. The word "paçoca" comes from the Tupi word pa'soka which means crumble.[citation needed] The term is also used for the savoury dish by the same name. Both are a mix of cassava flour pounded together with other ingredients – peanuts and sugar in the case of the sweet, and carne-de-sol (sun-dried-beef) for the savoury dish.[citation needed]

Pavê is a Brazilian dessert that consists of alternating layers of biscuits (ladyfingers or corn starch biscuits) and a cream made using condensed milk. It is similar in structure to the tiramisu. Generally, recipes involve heating condensed milk and milk, and stirring the mixture until it thickens. Then, layers of milk-soaked biscuits are placed into a container alternating with layers of the creamy mixture. Additionally, pavês can be made of many different flavors, such as chocolate, dulce de leche, peanut, or fruits such as strawberries, pineapples, lemons and peaches.

A Swiss roll, jelly roll , roll cake, cream roll, roulade or Swiss log or swiss cake —is a type of rolled sponge cake filled with whipped cream, jam, icing, or any type of filling. The origins of the term are unclear; in spite of the name "Swiss roll", the cake is believed to have originated elsewhere in Central Europe, possibly Austria or Slovenia. It appears to have been invented in the nineteenth century, along with Battenberg cake, doughnuts, and Victoria sponge. In the U.S., commercial snack-sized versions of the cake are sold with the brand names Ho Hos, Yodels, Swiss Cake Rolls, and others. A type of roll cake called Yule log is traditionally served at Christmas. The spiral layered shape of the Swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "Swiss roll" metamaterial in optics, and the term jelly roll in science, quilting and other fields.

Sweet braided bread with a coconut filling and glazed with sugar

The tareco is a little tough biscuit, made of wheat flour, eggs and sugar; that, when put into the oven, get the disk shape. It makes part of the popular culture from the Northeast region of Brazil from far. It is said that the tareco was first made in the state of Pernambuco, and then introduced to all Brazil's Northeast. Its presence is noticed in poetry and lyrics; such as the famous song "Tareco e Mariola" (Tareco and Mariola), by Flávio José.

Cachaça is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous and popular cocktail. In Brazil, caipirinha is often paired with the dish feijoada. Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, aguardente de cana is made by distilling sugar cane juice into liquor, and the pot stills from Madeira were brought to Brazil to make what today is also called cachaça. The process dates from 1532, when one of the Portuguese colonists brought the first cuttings of sugar cane to Brazil from Madeira.

Swiss lemonade, limonada suíça or Brazilian lemonade is a type of Brazilian limeade made of lime pieces with peel, ice cubes, sugar, and water. The ingredients are usually beaten together in a blender and then strained. There are several versions of this drink, including one with condensed milk (Portuguese: limonada suíça com leite condensado). The word lemonade is used since lime is known as Tahitian lemon (Portuguese: limão-taiti) in Brazil.

Rice cooked with pequi fruit

Creamy hearts of palm soup

Beans with sausage, collard greens, eggs and manioc (cassava) flour

Chicken and okra

Cooked cornmeal mixed with sausage, meat, vegetables, cheese, cinnamon, sugar, etc.

Stewed chicken and vegetables in a sauce traditionally made with chicken blood, vinegar, tomatoes

Suckling pig with crispy skin, common during Christmas

Angu é um prato típico da culinária brasileira, preparado com fubá, água, um pouco de sal e, normalmente, alho frito no azeite. Nas regiões em que houve influência de imigrantes italianos, o angu passou a ser identificado como a polenta, prato típico italiano. Além da receita utilizando farinha de milho, o angu também pode ser preparado com farinha de mandioca ou com farinha de arroz. O nome "angu" vem da palavra àgun do idioma africano em fon, da África Ocidental, onde a palavra se referia a uma papa de inhame sem tempero. A palavra também pode provir do iorubá a'ngu. Vale observar, entretanto, que, a partir de 1498, os portugueses começaram a propagar o milho pela costa africana, começando na bacia do Congo. A palavra "angu" passou a ser usada no Brasil para papas feitas com farinha de mandioca ou de milho, as quais eram acompanhadas por miúdos de carne de vaca ou de porco. Com o tempo, a palavra "angu" passou a ser usada apenas para as papas feitas com fubá, enquanto as papas feitas de farinha de mandioca passaram a ser chamadas de pirão. Na primeira metade do século XIX, o artista e cronista Jean-Baptiste Debret, em Voyage pittoresque et historique au Brésil, descreve a venda do angu de farinha de mandioca:

Avoador, often referred to as the generic name biscoito de polvilho and also known as biscoito de vento , peta, or biscoito voador (flying biscuit), is a Brazilian snack food that is typical of Minas Gerais and the cuisine of Central-West Brazil. Its basic ingredients are water, milk, oil, and cassava starch. They are popular all throughout Brazil, but especially in the northeast and southeast. One popular brand is Biscoito Globo sold on beaches of Rio de Janeiro. The recipe's exact origins are unknown. According to historian Luís da Câmara Cascudo, the biscuit was already prepared for rural landowners in 18th century Minas Gerais by farm cooks.

Rice fritters

Broa is a type of maize bread traditionally made in Portugal, Galicia, Angola, Mozambique, Cape Verde and Brazil, however in those countries it is more closely related to cornbread and its original recipe from Native Americans, where it is traditionally seasoned with fennel.[citation needed] Broa is made from a mixture of cornmeal and rye or wheat flour, and is leavened with yeast rather than baking powder or baking soda. The Portuguese word broa has several possible origins. It may have originated from the Suebian or Gothic word brauth, meaning 'bread', or it may come from Celtic roots such as bron or bara. Some scholars argue for a pre-Roman origin, due to similar terms like Spanish borona, Galician boroa, and Asturian borona. In Portugal, broa de Avintes, is a type of broa listed on the Ark of Taste. This yeast bread has the rustic flavor and texture that suitably accompanies soups, such as caldo verde.

Canastra is a type of cheese from Brazil. Its name comes from the region where it is produced, a highland known as Serra da Canastra, located in the southwest region of the Minas Gerais state. The climate, altitude, pasture and water of this area are specific for its manufacturing and for this reason this delicacy is only made in a handful of towns, under supervised production. In 2008 the Canastra cheese was deemed to be part of the intangible cultural heritage of Brazil. The Canastra cheese is made out of raw cow's milk and has a mildly spicy, full-bodied flavour. It is found under three types of maturation: fresh, half and fully cured. The fresh stage means a four-day period and the fully cured forty days.

Cassava fries

Pão de queijo ʒu], "cheese bread" in Portuguese) or Brazilian cheese balls is a small, baked cheese roll or cheese ball, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, originating in the state of Minas Gerais. In Brazil, it is inexpensive and often sold from streetside stands by vendors carrying a heat-preserving container. It is also commonly found in groceries, supermarkets and bakeries, industrialized or freshly made. The cassava flour is what gives the snack its distinct texture, which is chewy and elastic, being crunchy on the outside. Most countries in South America have their own versions of this snack; the main difference between them in general is the ingredients used in the recipe, which can change slightly giving different results. In Brazil traditionally both sour and sweet cassava flour are used; the Brazilian recipe also excludes some ingredients used in other countries such as corn starch, all-purpose flour, black pepper, sugar, fennel, and baker's yeast.

Savory pie made with hearts of palm

Minas cheese ˈmĩnɐs], literally "cheese from Minas") is a type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais. It comes in three varieties, named queijos-de-minas frescal (fresh), meia-cura (half-aged) and curado (aged). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil. It is similar to frescal, but not as immensely juicy, soft and mild, and also generally less salty. Minas cheese is made from cow's milk according to traditional recipes. It used to be matured naturally in open air or, much less often, over a cooker to dry with the heat. Mainly used for people who want to have a healthier diet, recommended in diets and even for people with gastritis.