Side, Snack, Appetizer

Aipim frito

Cassava fries

Dessert, Sweet

Biscoitos de maizena

Cornstarch cookies

Side, Snack, Appetizer

Bocadito

The bocadillo or bocata, in spain, is a sandwich made with spanish bread, usually a baguette or similar type of bread, cut lengthwise. traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. in spain, they are often eaten in cafes and tapas bars.some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. they are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. different types of bocadillos are available in different parts of spain, such as the serranito, almussafes and esgarrat.

Side, Snack, Appetizer

Bolinhos de arroz

Rice fritters

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

Main

Galeto ao primo canto

Marinated, spatchcocked and grilled spring chicken, traditionally flattened and cooked between two hot griddles, commonly served with spaghetti

Dessert, Sweet

Papo de anjo

Papo de anjo or papo-de-anjo , roughly translated as "angel's double chin", is a traditional portuguese dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup. the name is typically pronounced [ˈpapu ˈðɐ̃ʒu] or [ˈpapu ðɨ ˈɐ̃ʒu] in portugal, [ˈpapu dʒi ˈɐ̃ʒu] or [ˈpapu ˈdʒɐ̃ʒu] in brazil. like fios de ovos and several other classical portuguese sweets based on egg yolks, papo de anjo is believed to have been created by portuguese nuns around the 14th or 15th centuries. laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks.according to most recipes, the yolks must be whipped until they swell to double their original volume. some recipes also call for egg whites (1--2 whites for each 10 yolks), beaten separately to stiff peaks consistency and gently mixed into the yolks. the mixture is then poured into greased muffin forms (about 1/2 tablespoon each) and baked until they are firm but still without crust. the pieces are then boiled lightly in the syrup, which may be flavored with rum, vanilla, or orange peel.

Side, Snack, Appetizer

Pastel

A pastel (plural: pastéis) is a typical brazilian fast-food dish, consisting of half-circle or rectangle-shaped thin crust pies with assorted fillings, fried in vegetable oil. the result is a crispy, brownish fried pie. the most common fillings are ground meat, mozzarella, catupiry, heart of palm, codfish, cream cheese, chicken and small shrimp. pastéis with sweet fillings such as guava paste with minas cheese, banana and chocolate also exist. the pastel is classified in brazilian cuisine as a salgado (savoury snack). it is traditionally sold on the streets, in open-air marketplaces, or in fast-food shops known as pastelarias. it is popularly said to have originated when chinese people adapted their traditional "spring rolls" to the brazilian taste, by using local ingredients. the recipe was later popularized by japanese immigrants that during world war ii tried to pretend to be chinese to escape from the prejudice japanese people were facing because of the japanese alliance during the war. another theory was that japanese immigrants adapted chinese fried wontons to sell as snacks at weekly street markets. a common beverage to drink with pastéis is caldo de cana, a sugarcane juice.it is also known as pastel de feira (plural: pastéis de feira).

Dessert, Sweet

Pastel de nata

Pastel de nata (portuguese pronunciation: [pɐʃˈtɛɫ dɨ ˈnatɐ] (plural: pastéis de nata; [-ˈtɛjʃ-], [-ˈtɐjʃ-])) is a portuguese egg custard tart pastry, optionally dusted with cinnamon. the dish is popular also in countries with historical ties to portugal.

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.

Dessert, Sweet

Quindim

Quindim (pronunciation — [ki᷉ 'dʒi᷉] or [ki᷉ 'di᷉]) is a popular brazilian baked dessert with portuguese heritage, made chiefly from sugar, egg yolks and ground coconut. it is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. the mixture can also be made in a large ring mold (like a savarin mold) in which case it is called a "quindão" and served in slices.

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.