Side, Snack, Appetizer

Aipim frito

Cassava fries

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.

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

Cuca de banana

Banana cake with a streusel topping

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

Pastel de palmito

Savory pie made with hearts of palm

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

Main

Roupa velha

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

Main

Sanduíche de mortadela

Mortadella sandwich

Dessert, Sweet

Toucinho do céu

Egg custard made with almond flour

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.