Brazil

🇧🇷Bahia, Brazil

Abará

A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.

🇧🇷Bahia, Brazil

Acarajé

Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.

🇧🇷Bahia, Brazil

Acaçá

A Bahian corn parcel associated with Candomblé, steamed until firm and served in ritual and festive foodways.

🇧🇷Brazil

Aluá

A fermented Brazilian drink made from pineapple peel, water, sugar, and cloves, lightly effervescent and mildly sour.

🇧🇷Minas Gerais, Brazil

Angu

A thick Brazilian cornmeal porridge, similar to Italian polenta, cooked until sliceable and served with stews, meats or eggs. Common in Minas Gerais and the interior.

🇧🇷Sergipe, Brazil

Aratu

A small mangrove crab from Sergipe, prized in coastal cooking and sold in local seafood markets.

🇧🇷Rio Grande do Sul, Brazil

Arroz Carreteiro

A gaucho rice dish cooked with diced charque or carne de sol, onions, garlic, and tomatoes, traditionally prepared by cattle drivers on the trail.

🇧🇷Goiás, Brazil

Arroz com Pequi

A Goiás and Central-West rice dish cooked with the yellow pequi fruit, giving the grains a fruity, slightly resinous flavor and a buttery texture. Eaten by scraping the flesh from the spiky seed.

🇧🇷Brazil

Arroz de Hauçá

A Northeastern rice dish associated especially with Maranhão and Bahia, made with chicken, dried shrimp and dendê oil and linked to Candomblé ritual food.

🇧🇷Brazil

Arroz de Linguiça

Brazilian sausage rice: white rice cooked with sliced smoked linguiça, onions, garlic and tomatoes. A simple, comforting one-pot meal, especially in the south and interior.

🇧🇷Pernambuco, Brazil

Arrumadinho

A Pernambuco platter of beans, shredded carne de sol, vinaigrette and farofa arranged in separate colorful sections.

🇧🇷Bahia, Brazil

Azeite de Dendê

Deep-orange palm oil that gives acarajé, vatapá and moqueca their unmistakable Bahian aroma and color.

🇧🇷Brazil

Açaí

Wassaï

A deep-purple Amazonian palm berry with thin skin around a large seed, pulped and prized for its earthy flavor across Brazil and French Guiana.

🇧🇷Pará, Brazil

Açaí na Tigela

A frozen, purple açaí palm-fruit purée served in a bowl and topped with banana, granola and guaraná syrup. A beach and juice-bar staple from Pará, now found across Brazil.

🇧🇷Brazil

Baba-de-moça

A glossy Brazilian egg-yolk and coconut cream used as a spoon dessert and as a filling for cakes.

🇧🇷Brazil

Bacuri

A round, yellow-green Amazonian fruit with sweet, sticky white pulp and a strong, pleasant fragrance.

🇧🇷Brazil

Baião de Dois

A hearty Northeastern dish of rice and beans cooked together with cheese, herbs, and sometimes dried meat, similar to a pilaf.

🇧🇷Bahia, Brazil

Bala Baiana

A Bahian coconut sweet coated in a thin amber caramel shell that cracks around the soft filling.

🇧🇷Parana, Brazil

Barreado

A slow-cooked meat stew from Paraná, traditionally layered in a clay pot sealed with a flour paste and simmered for hours with bacon and spices.

🇧🇷Brazil

Batida

Batida di Coco

A blended cachaça cocktail shaken with fruit such as coconut, passion fruit or lemon plus sugar and ice, Brazil's casual bar classic.

🇧🇷São Paulo, Brazil

Bauru

A classic Brazilian pressed sandwich of roast beef, melted mozzarella, tomato and pickles inside a pão francês with the crumb hollowed out. Born in a São Paulo lanchonete.

🇧🇷Brazil

Beijinho

Soft coconut and condensed milk truffles rolled in sugar or coconut flakes and topped with a clove, a classic party sweet.

🇧🇷Brazil

Beiju

A thin, crispy cassava starch crepe from the Amazon, folded over cheese, coconut, or other fillings.

🇧🇷São Paulo, Brazil

Beirute

A São Paulo bakery sandwich on Arabic-style bread, layered with roast beef, cheese, lettuce and tomato.

🇧🇷Brazil

Bife à Cavalo

Grilled beef steak topped with a fried egg whose yolk runs over the meat, served with rice, beans and fries — a standard Brazilian restaurant plate.

🇧🇷Brazil

Bife à Parmegiana

Breaded beef cutlet fried crisp, covered with tomato sauce and melted cheese, served with rice and fries — Italian-Brazilian comfort food at its most ordered.

🇧🇷Minas Gerais, Brazil

Biscoito de Polvilho

Light, crispy baked rings made from tapioca starch, oil, and salt, originating in Minas Gerais, with a distinctive crunch and airy texture.

🇧🇷Bahia, Brazil

Bobó de Camarão

A creamy Bahian stew of shrimp and cassava puree thickened with coconut milk and dendê oil, seasoned with tomatoes, peppers, and cilantro.

🇧🇷Brazil

Bolinho de Chuva

Brazilian rain cake fritters: small drops of cinnamon-scattered batter deep-fried until golden and dusted with sugar and cinnamon. A bakery and home treat.

🇧🇷Brazil

Bolo de Cenoura

Brazilian carrot cake: a moist, spiced carrot sponge topped with a generous layer of brigadeiro-style chocolate frosting. A birthday and everyday bakery staple.

🇧🇷Minas Gerais, Brazil

Bolo de Fubá

A moist Brazilian cornmeal cake, simple and buttery, common in Minas Gerais and the Northeast.

🇧🇷Brazil

Bolo de Macaxeira

A dense, moist cassava cake with a chewy center, common in northeastern bakeries and coffee breaks.

🇧🇷Pernambuco, Brazil

Bolo de Rolo

A thin sponge cake from Pernambuco spread with goiabada and rolled tightly into a spiral, producing distinctive thin red and yellow stripes when sliced.

🇧🇷Brazil

Bolo Formigueiro

A Brazilian vanilla cake dotted with chocolate sprinkles that look like ants when the crumb is sliced.

🇧🇷Brazil

Bombocado

A rich baked coconut-and-cheese custard with a browned top, found in Brazilian pastry counters.

🇧🇷Brazil

Brigadeiro

Soft chocolate truffles made from condensed milk, cocoa powder, and butter, rolled in chocolate sprinkles and served at parties.