Rio de Janeiro

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)

Thick tapioca and coconut pudding or cake

Pumpkin and coconut compote

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.

French toast, topped with sugar and cinnamon, common during Christmas

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.

Lime tart

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.

Cod casserole with onions, carrots, garlic and bechamel sauce

Creamy hearts of palm soup

Filet mignon, potatoes, rice and egg farofa, named in honor of Brazilian politician and diplomat Osvaldo Arahna

Chicken and okra

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

Suckling pig with crispy skin, common during Christmas

Mocotó is a Brazilian dish made from cow's feet, stewed with beans and vegetables. The name is derived from the Kimbundu mbokotó. This dish is also popular in Portuguese cuisine, where it is known as mão de vaca com grão. The only difference in the Portuguese variation is the inclusion of chickpeas. Mocotó was originally made in Angola and picked up by the Portuguese during their colonization of the southwestern African country. Brazil later adopted the dish and incorporated their own taste by adding vegetables.

Mixed dish of fish, cod, potatoes, kale, eggs, vegetables, garlic

Large hamburger topped with condiments, bacon, ham, egg, cheese, onions, lettuce, tomato, grated carrots, corn, peas, chopped beets, olives, quail eggs, potato sticks

Cassava fries

Rice fritters

Bolinhos de bacalhau or pastéis de bacalhau ( Portuguese: [pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], lit. 'codfish pastries') are a traditional Portuguese dish, typically made from a mixture of potatoes, codfish, eggs, parsley, onion and sometimes a hint of nutmeg. They are also commonly referred to as "salt cod fritters" or "salt cod croquettes". These pastries are shaped using two spoons, deep fried and served hot or cold before meals as an appetizer or as a meal itself (usually served with plain or seasoned rice, salad and olives). Ideally, they should be slightly crunchy on the outside and soft and creamy on the inside.

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.

Garlicky collard greens

Malagueta hot sauce, made with malagueta chili peppers, used as a marinade, in pasta sauce, with grilled meats, seafood, fejoida, salads

Savory pie made with hearts of palm