Side, Snack, Appetizer

Angú à Mineira

Angu é um prato típico da culinária brasileira, preparado com fubá, água e um pouco de sal, normalmente levando alho frito no azeite como tempero. 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.

Main

Arroz com pequi

Rice cooked with pequi fruit

Side, Snack, Appetizer

Avoador

Avoador, often referred to as the generic name biscoito de polvilho and also known as biscoito de vento, peta or biscoito voador, is a brazilian snack food, typical from minas gerais and central-west region cuisines. 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 rio's beaches.

Dessert, Sweet

Biscoitos de maizena

Cornstarch cookies

Side, Snack, Appetizer

Bolinhos de arroz

Rice fritters

Side, Snack, Appetizer

Broa

Broa ([ˈbɾow.ɐ] or [ˈbɾo.ɐ]) is a type of corn and rye 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.broa(mostly not in brazil) 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 name "broa" comes from the gothic or suebian word brauth that means bread. in portugal, broa de milho is a type of broa listed on the ark of taste. this yeast bread has the rustic flavor and texture that suitably accompanies soups, especially caldo verde, a portuguese soup made with tender kale, potatoes, and chouriço sausages. in the philippines, broa (or broas) traditionally refer to ladyfingers, and not to a type of cornbread. additionally, in guyana, broas are instead a style of sugar cookies (or biscuits), flavored with lime, cinnamon, and nutmeg.

Drink

Cachaça

Cachaça (portuguese pronunciation: [kaˈʃasɐ]) is a distilled spirit made from fermented sugarcane juice. also known as pinga, caninha, and other names, it is the most popular spirit among distilled alcoholic beverages in brazil. outside brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail. in brazil, caipirinha is often paired with the dish feijoada.

Dessert, Sweet

Cajuzinho

Cajuzinho portuguese pronunciation: [kaʒu'zĩɲu] (from caju, "cashew"; literally, "little cashew") 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.

Side, Snack, Appetizer

Canastra

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 entitled an intangible cultural heritage of brazil.

Main

Creme de palmito

Creamy hearts of palm soup

Dessert, Sweet

Creme de papaya

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

Dessert, Sweet

Doce de abóbora com coco

Pumpkin and coconut compote

Main

Feijão tropeiro

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

Main

Frango com quiabo

Chicken and okra

Main

Fubá suado

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

Main

Galinha ao molho pardo

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

Main

Leitão pururuca

Suckling pig with crispy skin, common during christmas

Drink

Limonada suíça

Swiss lemonade or limonada suíça (portuguese pronunciation: [li.mo.ˈna.dɐ su.ˈi.sɐ]) is a type of brazilian lemonade 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.

Side, Snack, Appetizer

Mandioca frita

Cassava fries

Dessert, Sweet

Paçoca

Paçoca (portuguese: [paˈsɔkɐ]) is a candy made out of ground peanuts, sugar 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.

Breakfast

Pão de manteiga

French bread with butter and/or jam

Side, Snack, Appetizer

Pão de queijo

Pão de queijo (portuguese pronunciation: [ˈpɐ̃w dʒi 'kejʒʊ], "cheese bread" in portuguese) or brazilian cheese bread is a small, baked cheese roll or cheese bun, a popular snack and breakfast food in brazil. it is a traditional brazilian recipe, originating in the state of minas gerais.pão de queijo originated in brazil. enslaved people would soak and peel the cassava root and make bread rolls from it. at this time, there was no cheese in the rolls. at the end of the 19th century, more ingredients became available to the colonial community such as milk and cheese. they added milk and cheese to the tapioca roll making what we now know as pão de queijo. it is also widely eaten in northern argentina and is inexpensive, often sold from streetside stands by vendors carrying a heat-preserving container. in brazil, it is also very commonly found in groceries, supermarkets and bakeries, industrialized or freshly made. despite being referred to as "bread", the cheese bread is basically a type of starch tart cookie or sweet plus eggs, salt, vegetable oil, and cheese, with soft and elastic consistency and with a few variations.

Breakfast

Pão na chapa

Toasted french bread rolls

Side, Snack, Appetizer

Pastel de palmito

Savory pie made with hearts of palm

Dessert, Sweet

Pave

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.

Side, Snack, Appetizer

Queijo minas

Minas cheese (queijo minas or portuguese: queijo-de-minas, pronounced [ˈkejʒu (dʒi) 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. frescal cheese (as the name implies) is served quite fresh, about 4–10 days after preparation, still white and tender. good frescal must be juicy, soft, and slightly granulated (instead of rubbery), with a mild taste. the saltiness of its taste might vary widely across producer. it is not good for cooking, except with beef or pork (the juice helps change its taste), or, as an ingredient to a wider recipe, grilled with sauces such as soy sauce until rubbery. it can be used to make sandwiches, pastries, and crêpes, but it gets slightly rubbery instead of stringy with heat. it pairs well with turkey breast and other low fat cold cuts, cooked onions, tomato, as well as salad rockets, cooked spinach and other strong-tasting vegetables. curado cheese is ready for consumption when the juice has evaporated and the cheese has solidified and acquired a yellowish tint. good curado cheese must have a white core, punctured with tiny bubbles of air, slightly more granulated than frescal and with a stronger taste, tending to bitter. it is excellent for cooking, being used for a huge variety of dishes of all types, including pastel de queijo and the famous pão de queijo (cheese bun). frescal cheese is often served with goiabada, a sweet product made out of guavas similar to quince cheese. when these two flavors are combined it is known as romeu-e-julieta (romeo & juliet), and this combination can be eaten as it is or used in a wide variety of dishes like cake, pie or ice cream. frescal cheese also pairs well with other forms of fruit preserve or doce de leite.

Dessert, Sweet

Rocambole

A swiss roll, jelly roll (united states), roll cake, cream roll, roulade or swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. 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 versions of the cake are sold with the brand names of 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.

Dessert, Sweet

Rosca de coco

Sweet braided bread with a coconut filling and glazed with sugar

Dessert, Sweet

Tareco

The tareco (brazilian portuguese: [ta'ɾɛku]) 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

Side, Snack, Appetizer

Torresmo

Pork rind is the culinary term for the skin of a pig. it can be used in many different ways. it can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (us) or scratchings (uk); these are served in small pieces as a snack or side dish. the frying renders much of the fat, making it much smaller.