Side, Snack, Appetizer

Aipim frito

Cassava fries

Main

Bacalhau espiritual

Cod casserole with onions, carrots, garlic and bechamel sauce

Dessert, Sweet

Biscoitos de maizena

Cornstarch cookies

Side, Snack, Appetizer

Bolinhos de arroz

Rice fritters

Side, Snack, Appetizer

Bolinhos de bacalhau

Bolinhos de bacalhau ([buˈlĩɲuʒ ðɨ βɐkɐˈʎaw], name in northern portugal and brazil (literally "codfish cakes") or pastéis de bacalhau ([pɐʃˈtɛjʒ ðɨ βɐkɐˈʎaw], name in central and southern portugal, particularly in the lisbon area, and in palop (literally "codfish pastries") are typically made from a mixture of potatoes, bacalhau (codfish), eggs, parsley, onion and sometimes a hint of nutmeg. they are also commonly referred to as "salt cod fritters" or "salt cod croquettes" the bolinhos or pastéis de bacalhau 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. it is called accras de morue in french antilles.

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.

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

Couve a mineira

Garlicky collard greens

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

Cuscuz branco

Thick tapioca and coconut pudding or cake

Dessert, Sweet

Doce de abóbora com coco

Pumpkin and coconut compote

Main

File a Osvaldo Aranha

Filet mignon, potatoes, rice and egg farofa, named in honor of brazilian politician and diplomat osvaldo arahna

Main

Frango com quiabo

Chicken and okra

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.

Main

Mocotó

Mocotó (brazilian portuguese: [moko'tɔ]) 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.

Side, Snack, Appetizer

Molho apimentado

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

Breakfast

Pão de manteiga

French bread with butter and/or jam

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

Rabanadas

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

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

Roupa velha

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

Dessert, Sweet

Torta de limão

Lime tart

Main

X-tudo

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