Paraná

Coffee with just a drop of milk

French bread with butter and/or jam

Pumpkin and coconut compote

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.

Maté is a traditional South American caffeine-rich infused herbal drink. It is also known as chimarrão[a] in Portuguese, cimarrón[b] in Spanish, and kaʼay in Guarani. It is made by soaking dried yerba-maté (Ilex paraguariensis) leaves in hot water and is traditionally served with a metal straw (bombilla) in a container typically made from a calabash gourd (also called the mate), but also made from a cattle horn (guampa) in some areas. A very similar preparation, known as mate cocido, removes some of the plant material and sometimes comes in tea bags. Today, maté is sold commercially in tea bags and as bottled iced tea. Maté has been originally consumed by the Guaraní and Tupi peoples native to Brazil and neighboring countries. After European colonization, it was spread across the Southern Cone countries, namely Argentina, Paraguay, Uruguay and Chile, but it is also consumed in the South of Brazil and the Bolivian Chaco. Maté is the national beverage of Argentina, Paraguay and Uruguay. In Chile, maté is predominantly consumed in the central and southern regions. Maté is also popular in Lebanon and Syria, where it was brought by immigrants from Paraguay and Argentina.

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.

Beef, onion, garlic, pork bacon, black pepper, bay leaf and cumin slow-cooked in a heavy clay pot

Roast lamb

Lamb in the hole, lamb (sheep), vegetables, potatoes cooked in an earth oven

Creamy hearts of palm soup

Chicken and okra

Fish fillets are topped with a tomato-based sauce, placed on a tile, then baked in an oven

Cornmeal porridge with pork, ham, sausage

Virado, also known as virado à Paulista, is a whole-meal dish from the state of São Paulo, Brazil. It dates to the time of the earliest Portuguese settlers to the region. The dish consists of a platter of beans cooked in sautéed onion, garlic, fat, and salt; dried, toasted manioc flour; a pork chop; fried sausage; breaded and fried plantain; eggs, preferably with the soft yolk; kale, cut into strips and braised in fat; rice; and torresmo, a crisply cooked pork rind. Virado is traditionally served on Mondays. About 500,000 plates of the dish are served per week in the city of São Paulo. Virado arose spontaneously during the early colonial period of Brazil as a dish of the bandeirantes. The bandeirantes traveled to the interior of Brazil first to capture and enslave native Brazilians, and later to find gold, silver, and diamonds. They carried beans, pork, and corn flour in their backpacks to the interior of the state. Stored in the backpack, the ingredients "turned" and mixed, hence the name of the dish, "virado". Virado in the period of the bandeirantes consisted only of beans, usually cooked without salt so as not to harden, maize flour, dried meat, and bacon. Cassava flour was substituted for corn flour after the introduction of the crop to the São Paulo region in the 18th century. The bandeirantes and other early settlers ate virado cold or warmed. The earliest written reference to virado is in 1602, when Nicolau Barreto made an expedition to present-day Paraguay, Bolivia, and Peru. It is also associated with the monção, who led expeditions by river into remote areas of the Brazilian interior from the early 18th to the early 19th century.

Colony cheese is a type of cheese made in the highlands of the Brazilian state of Rio Grande do Sul and in Uruguay. It is one of the icons of southern Brazilian cuisine, also being produced in Santa Catarina, despite being originally from Uruguay. This cheese is made by artisan production, usually in rural areas of the highlands, especially in regions settled by German and Italian immigrants who starting almost two hundred years ago brought with them their cheese-making traditions. It has low production cost, due to its simple manufacturing process, consisting mainly of milk, salt and milk enzymes. It typically goes through a maturation process that can take several months. The aging gives the cheese its most striking feature: a soft, slightly spicy inside, complex flavor and surrounded by a solid yellow crust. The older the cheese gets, bigger and harder its crust get, making the taste of this product more pungent and striking. There can be a formation of small white mold in its external part, but that does not affect the quality of the product. This problem can be solved by storing it in environments of low relative humidity. Usually this cheese is consumed accompanied by red wines, or it can also be used for cooking, especially in pizzas, lasagnas and other pastas.

Fritters, commonly filled with chicken or shrimp

Sfiha or sfeeha is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with parsley, onion, tomato, pine nuts, and spices. It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun. Sfiha has become popular in parts of South America, where it is known as esfiha or esfirra in Brazil or as empanada árabe (arab empanada), fatay or sfija in Argentina, after being introduced by Middle Eastern immigrants to the former and to the latter from Syria and Armenia. Flatbreads have been present in the Fertile Crescent since prehistoric times. They have been cooked on hot surfaces such as stones, a metal sajj plate, taboon, or tandoor. In the medieval Arab world, with the development of the brick oven or furn, a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire.

Cassava fries

Savory pie made with hearts of palm