São Paulo

French bread with butter and/or jam

Toasted French bread rolls

Cornstarch cookies

Pumpkin cake

Brazil nut cake is a cake prepared using Brazil nuts as a primary ingredient. Coffeecake, shortcake, pound cake, fruitcake, brownies and torte cake may be prepared using Brazil nuts as a main ingredient. Ground or chopped Brazil nuts may be used. Brazil nut cake is a dish in Brazilian cuisine, and it is a common and popular cake in the Amazon region of Bolivia, Brazil and Peru. Brazil nut cake is prepared using Brazil nuts as a main ingredient. Other typical cake ingredients may be used, such as flour, sugar, butter, eggs, milk and baking powder. The Brazil nuts may be sliced, chopped, ground or granulated, the latter preparation may be performed using a food processor. Some desserts are prepared without the use of flour, whereby the use of ground Brazil nuts may take the place of flour. It may be prepared with the addition of fruit, such as dates. Shortcake, coffee cake, pound cake, fruitcake and brownies may be prepared using Brazil nuts as a primary ingredient. Brazil nut cake is a part of Brazilian cuisine, as are other dishes prepared with Brazil nuts. In Brazil, sweet dishes prepared using Brazil nuts are more common in the northern part of the country compared to other areas. Orange-flavored Brazil nut cake is common and popular in the Amazon region of Bolivia, Brazil and Peru, where it is generally consumed plain or topped with an orange or chocolate glaze. In the Amazon region, the cake may be prepared using orange juice in the batter. The cake is sometimes topped with whole or chopped Brazil nuts. Some versions of the cake in this region include cocoa powder in the batter.

Chocolate cake with a coconut cream filling

A churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in France and the Southwestern United States. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras, jeringos, or tejeringos in some regions. They are normally eaten for breakfast dipped in coffee, or in hot chocolate for an afternoon snack. There are also two slightly different snacks in Portugal, called porra and fartura, which are filled with jelly instead of the doce de leite traditional to Brazilian churros.

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

Pumpkin and coconut compote

The manjar blanco , known in Catalan as menjar blanc or menjablanc, is a term used in Spanish- and Catalan- speaking areas of the world in reference to a variety of milk-based delicacies. It refers to variations of blancmange, a European delicacy found in various parts of the continent as well as the United Kingdom. In the Americas (South America primarily) it refers to a sweet, white spread or pastry filling made with milk. This term is sometimes used interchangeably with dulce de leche or cajeta in Latin America but these terms generally refer to delicacies prepared differently from those just described. Related dishes exist by other names in other regions, such as tembleque in Puerto Rico. In Portuguese-speaking countries, the dish is slightly different and known as manjar branco. Manjar blanco in Spain and in other parts of Europe refers to a dessert (blancmange in English), traditionally light brown in color (although often colored by added ingredients), made with a mould with a consistency like gelatin (in fact modern varieties are often made with gelatin). In the Middle Ages, the dish was prepared with chicken or fish, rice, sugar, and almond milk or milk and other ingredients (the dish was probably influenced by the Arab cuisine of Muslim Spain). Today the primary ingredients in Spain tend to be milk, almonds, corn starch or gelatin, and sugar.

Manjar branco is a pure white Brazilian coconut pudding similar to blancmange. It is identical to the Puerto Rican tembleque. In Brazil manjar branco is made in a ring mold and is served with a sauce made of pitted prunes poached in port wine. Commercial mixes for manjar branco and tembleque are available in Brazil, the U.S., and in other Latin American countries. In order to improve the texture and taste, unsweetened shredded coconut may be added to the mix. Manjar branco in Portugal usually refers to blancmange, but there is another dessert that shares the name. The Manjar branco of Coimbra is an unusual dessert, made from chicken breast, milk, sugar, rice flour, orange zest, and salt.

Honey cakes, small gingerbread cakes sandwiched with a variety of fillings, for example, doce de leite, chocolate, coconut, coated in chocolate

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

Chocolate covered cream pie with a crust made with Maria or Maizena cookies, several variations, may be made with ice cream, cream cheese a condensed milk

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.

Caruru is a Brazilian food made from okra, onion, shrimp, palm oil and toasted nuts (peanuts and/or cashews). It is a typical condiment in the northeastern state of Bahia, where it is commonly eaten with acarajé, an Afro-Brazilian street food made from mashed black-eyed peas formed into a ball and then deep-fried in palm oil. Caruru possibly comes from the African term kalalu. Another possibility is that it is a Tupi noun, ka'á-riru (lit.: "eating herb"), as defined by the Brazilian folklorist Luís da Câmara Cascudo. It is a curious case of similar words, which generates some confusion between the plant and the dish. Guilherme Piso, who lived in Pernambuco (1638–1644), reports the caruru made with medicinal and food herb (and not with okra). In his story in Historia Naturalis Brasiliae, the doctor from Count Maurício de Nassau informs that "this bredo (caruru) is eaten as a vegetable and cooked instead of spinach ...". Another account, in 1820, in the Amazon, by Von Martius, mentions the "caruru-açu" during a meal with the natives near the Madeira River, when he experienced "a delicacy of chestnuts pounded with an herb similar to spinach ..." . In other words: this description is of a caruru made with the caruru plant, originally from the Americas (and not from Africa, which is the case of okra). For the dish, the cuisine of Dahome Nagô, from Yoruba Nigeria, and indigenous from Bahia would have been combined. During his visit to Africa, at the end of the 18th century, Father Vicente Ferreira Pires called the meal in Daomé "chicken caruru", revealing that the use of oil palm, a palm of African origin. Originally, the Brazilian caruru was a stew of herbs that served to accompany another dish (meat or fish). The current version of the caruru, however, is more African than indigenous, being made with okra, chili, dried shrimp and palm oil.

Creamy hearts of palm soup

White beans and sausage

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

Chicken and okra

Suckling pig with crispy skin, common during Christmas

Bread, stuffed with cold cuts, cheese

Fish cooked in banana leaf

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

Mortadella sandwich

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.

Banana stuffed with ground beef, cheese

Rice fritters

Blood sausage with nuts, honey or brown sugar

Coxinha is a popular food in Brazil of Paulista origin. Consists of chopped or shredded chicken meat, covered in dough, molded into a shape resembling a teardrop, battered and fried. Coxinhas were originally made with any part of the chicken, and its traditional shape is meant to resemble a drumstick. In its modern processed form, it may have originated in Limeira, São Paulo, in the 19th century. In the book Stories & Recipes, Nadir Cavazin says that the son of Isabel, Princess Imperial of Brazil (1846–1921) and Prince Gaston, Count of Eu, a child who lived in seclusion for having mental problems, had a favorite dish, chicken, but only ate the drumstick. One day, not having enough drumsticks, the cook decided to turn a whole chicken into drumsticks, nop for a flour dough shaped into a drumstick. The child endorsed the results. Empress Teresa Cristina, when she was visiting him, could not resist the tasty delicacy; she liked it so much that she requested that the master of the imperial kitchen learn how to prepare the snack.

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

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

A sauce for seafood, fish, made with vinegar, water, garlic, spring onions, parsley, cumin and salt, similar to chimichurri

Savory pie made with hearts of palm