Pernambuco

Bolo de rolo is a typical Brazilian dessert, from the state of Pernambuco. The cake batter is made with flour, eggs, butter and sugar. This dough is wrapped with a layer of guava paste, giving the appearance of a swiss roll with much thinner layers. It is recognized as a national dish in Brazilian law. Its origin lies in the adaptation of Portuguese cake colchão de noiva (bride's mattress), a kind of sponge cake rolled with a filling of nuts. Upon arriving in Brazil, the Portuguese cooks changed the filling to guava fruit, which is plentiful in northeastern Brazil, cooked with sugar, which was abundant since it was made in the factories of the region. It is common to sprinkle the bolo de rolo with sugar for presentation. Ordinary Law № 379/2007: bolo de rolo was recognized as intangible heritage of Pernambuco.

Sweet cornmeal cake

Pastel de nata is a Portuguese egg custard tart pastry, optionally dusted with cinnamon. Outside Portugal, they are particularly popular in other parts of Western Europe, Asia and former Portuguese colonies, such as Brazil, Mozambique, Macau, Goa and East Timor. The Macanese variant has been adopted by KFC and is available in regions such as mainland China, Hong Kong, Taiwan, Thailand and Singapore. In Indonesia, this pastry is especially popular in Kampung Tugu, Jakarta, a culturally Portuguese (Mardijker) enclave. Pastéis de nata tarts are pastries inspired by an original recipe called Pastéis de Belém, which were created before the 18th century by Catholic monks at the Jerónimos Monastery in the civil parish of Saint Mary of Bethlehem, in Lisbon. At the time, convents and monasteries used large quantities of egg-whites for starching clothes, such as friars and nuns' religious habits. It was quite common for monasteries and convents to use the leftover egg yolks to make cakes and pastries, resulting in the proliferation of sweet pastry recipes throughout the country.

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.

Cabeça de galo is a dish from the cuisine of the northeast of Brazil, particularly the states of Pernambuco and Paraíba. It consists of a broth of casava flour with eggs and spices and may contain other ingredients such as tomatoes, coriander, garlic, peppers, and onions.

Cabidela or arroz de cabidela (cabidela rice) is a Portuguese dish made with poultry, usually a Rooster (chicken). It is typical of the northern Minho region. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes. The blood is captured when the animal is slaughtered and imparts a brown color to the dish. Occasionally, white rice can be served with the dish, although this is not common. Cooking with blood is an antique custom common to several ancient cultures; in Portugal, Cabidela has been found in written record since the 16th century and may equally be prepared with other fowl or animals (duck, turkey, pork, kid or game), though these are rare. Variations on the dish is also popular in many of Portugal's former colonies, such as Macau, where a similar dish made with duck (pato de cabidela or pato à cabidela) is one of the most famous dishes in Macanese cuisine. In Brazil, this dish is normally made with chicken (galinha à cabidela or galinha de cabidela), and is considered a typical dish of the city of Recife. The rice is cooked separately. It is also a very common dish in the state of Minas Gerais, where it has the name galinha ao molho pardo. It's also common to cook only the chicken's blood, with vinegar and vegetables, until it becomes a sauce that can be added to rice or to the cooked chicken itself.

Black bean soup with beef or pork

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

Mollusk similar to mussel

An appetizer platter with charque (beef jerky), beans, farofa (ground and fried cassava), vegetable vinaigrette, clarified butter

Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat . Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready to eat, needs no additional preparation, and can be stored for months without refrigeration. A proper protein-to-moisture content is required in the final cured product to ensure maximum shelf-life.

Queijo coalho or queijo-de-coalho ˈkwaʎu]; literally "curd cheese") is a firm but very lightweight cheese produced in Northeastern Brazil, with an almost "squeaky" texture when bitten into (similar to cheese curds). It is a popular and cheap snack for beach-goers in Brazil or in homemade churrasco, where the cheese is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavored sauce. It is eaten off a stick, much like a kebab. It gets a golden surface when grilled, and does not melt much.

Queijo manteiga, or butter cheese, is a traditional cheese from Brazil's Northeast region, made from cow's milk without rennet, resulting in a soft, elastic, and fatty yellow cheese. It is commonly produced in states like Pernambuco, Rio Grande do Norte, Paraíba, and Bahia.