Main

Barreado

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

Breakfast

Café pingado

Coffee with just a drop of milk

Main

Carneiro assado

Roast lamb

Main

Carneiro no buraco

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

Drink

Chimarrão

Mate or maté () also known as chimarrão or cimarrón, is a traditional south american caffeine-rich infused drink. it is made by soaking dried leaves of the yerba mate ilex paraguariensis, in hot water and is served with a metal straw in a container typically made from a calabash gourd (the mate proper), but also in some areas made from a cattle horn (guampa). mate was consumed by the guaraní and tupí peoples. it has been drunk in south america since before the arrival of europeans. its consumption was exclusive to the natives of paraguay, more specifically the departments of amambay and alto paraná. some ethnic groups that consumed it are the avá, the mbyá and the kaiowa, and also, to a lesser extent, other ethnic groups that carried out trade with them, such as the ñandevá, he taluhets (ancient pampas) and the qom (tobas). it is the national beverage of argentina, paraguay and uruguay and is also consumed in the bolivian chaco, northern and southern chile, southern brazil, syria (the largest importer in the world) and lebanon, where it was brought from paraguay and argentina by immigrants.yerba mate (ilex paraguariensis), ka'a in the guarani language, contains (among other compounds) the stimulant caffeine. the leaves are dried and chopped or ground to make the coarse powdery preparation called yerba (meaning 'herb'), which is then soaked in hot water. the metal straw is known as a bombilla or bomba and is traditionally made of silver. modern straws are typically made of nickel silver, stainless steel, or hollow-stemmed cane. the bombilla functions both as a straw and as a sieve. the submerged end is flared, with small holes or slots that allow the brewed liquid in, but block the chunky matter that makes up much of the mixture. a modern bombilla design uses a straight tube with holes or a spring sleeve to act as a sieve.the container the mate is served in is also known as mate. it is commonly made from calabash gourd but may also be made out of other materials. today, mate tea is sold commercially in tea bags and as bottled iced tea.

Side, Snack, Appetizer

Colony

Colony cheese (portuguese: queijo de colônia, pronounced [ˈkejʒu dʒi koˈlõnjɐ]) is a type of cheese made in the highlands of the brazilian state of rio grande do sul. it is one of the icons of southern brazilian cuisine, also being produced in santa catarina, despite being originally from uruguay.

Main

Creme de palmito

Creamy hearts of palm soup

Dessert, Sweet

Doce de abóbora com coco

Pumpkin and coconut compote

Side, Snack, Appetizer

Encapotado

Fritters, commonly filled with chicken or shrimp

Side, Snack, Appetizer

Esfiha

Sfiha or sfeeha (arabic: صفيحة, romanized: ṣafīḥa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with 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 brazil, where it is known as esfiha or esfirra, after being introduced by immigrants from syria and lebanon.

Main

Frango com quiabo

Chicken and okra

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

Breakfast

Pão de manteiga

French bread with butter and/or jam

Side, Snack, Appetizer

Pastel de palmito

Savory pie made with hearts of palm

Main

Peixe na telha

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

Side, Snack, Appetizer

Pinhão

Araucaria angustifolia, the paraná pine, brazilian pine or candelabra tree (pinheiro-do-paraná, araucária or pinheiro brasileiro), is a critically endangered species in the conifer genus araucaria. although the common names in various languages refer to the species as a "pine", it does not belong in the genus pinus.

Main

Quirera

Cornmeal porridge with pork, ham, sausage

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.

Main

Virado

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.