Brazil

🇧🇷Brazil

Buchada de Bode

A Northeastern dish of goat stomach and offal stuffed with seasoned rice, blood, and herbs, then sewn and boiled until tender.

🇧🇷Pernambuco, Brazil

Cabeça de Galo

A Pernambuco peppery broth thickened with eggs and cassava flour, traditionally served as a restorative meal.

🇧🇷Brazil

Cachaça

A clear distilled spirit made from fresh sugarcane juice, produced across Brazil and the base ingredient of the caipirinha.

🇧🇷Brazil

Cachorro Quente Brasileiro

Cachorro quente

A Brazilian street hot dog loaded with sausage, mashed potatoes, corn, peas, grated parmesan, vinagrete, ketchup, mustard and shoestring potatoes, all piled into a soft bun.

🇧🇷Brazil

Cafezinho

Brazil's tiny, sweet, strong filtered coffee, brewed through a cloth filter and served to guests as a gesture of hospitality. Sugar is added to the grounds before brewing.

🇧🇷Brazil

Caipirinha

Brazil's national cocktail made with cachaça, muddled lime, and sugar, served over ice in a short glass. The vodka-based variant is the caipiroska.

🇧🇷Brazil

Caju

The cashew fruit, a yellow-red pear-shaped peduncle with a sweet, astringent juice, with the nut attached at the bottom.

🇧🇷Brazil

Cajuzinho

A peanut and condensed milk truffle shaped like a small cashew, coated in sugar and topped with a cashew nut, a classic Brazilian party sweet.

🇧🇷Piaui, Brazil

Cajuína

Crystal-clear cashew juice clarified to strip its tannin, then baked in sealed bottles until the sugars caramelize to amber — Piauí's IPHAN-registered heritage drink.

🇧🇷Brazil

Caldeirada de Peixe

A Brazilian Amazonian fish stew of tambaqui or other river fish simmered with tomatoes, onions, peppers and potatoes. Eaten with rice and farofa in the north.

🇧🇷Brazil

Caldeirada de Tucunaré

Amazonian fish stew of whole tucunaré pieces simmered with tomatoes, onions, peppers and coriander, stirred with cassava flour into pirão.

🇧🇷Brazil

Caldinho de Feijão

A small cup of thin, smoky black bean broth served as a starter in Brazilian bars, often with diced sausage, bacon, coriander and a splash of cachaça.

🇧🇷Brazil

Caldo de Cana

Fresh sugarcane juice pressed on the spot and served over ice, Brazil's most common street beverage. Also called garapa, it is sweet, grassy and often finished with a squeeze of lime.

🇧🇷Brazil

Caldo de Piraña

An Amazonian soup of piranha, yuca, and green plantain, slow-cooked until rich and gelatinous. A pre-Hispanic dish of the Colombian Amazon, served with fariña.

🇧🇷Brazil

Camu Camu

Amazonian wild fruit, an exceptional natural source of vitamin C, far exceeding oranges. Used in drinks, dairy, and nutraceuticals.

🇧🇷Amazonas, Brazil

Canangucha

An Amazonian palm fruit native to Colombia, with purple skin and oily, orange flesh. Used in juices, ice cream, and oil, a staple of the Amazon diet.

🇧🇷Curitiba, Brazil

Carne de Onça

Curitiba's raw seasoned beef spread with onion and rye bread, a named bar snack rather than game meat.

🇧🇷Brazil

Carne de Sol

A lightly salted beef from the Northeast, partially dried in the sun or shade for a day or two, then grilled or pan-fried before serving.

🇧🇷Pernambuco, Brazil

Cartola

A traditional Pernambuco dessert of sliced banana and queijo minas layered in a tall glass with cinnamon, sugar, and a molten chocolate topping.

🇧🇷Bahia, Brazil

Caruru

An Afro-Bahian dish of okra cooked with dried shrimp, dendê oil, onion, and ground nuts, forming a thick, viscous stew.

🇧🇷Brazil

Casadinhos

Two small Brazilian cookies joined by guava paste or dulce de leche and finished with sugar.

🇧🇷Brazil

Casquinha de Siri

Crab meat sautéed with garlic, onion, tomatoes, and herbs, served in crispy crab shells or small cassava baskets, topped with farofa.

🇧🇷Pará, Brazil

Castanha-do-Pará

Large Amazonian Brazil nuts sold whole or roasted, with a buttery crunch and a strong regional identity.

🇧🇷Brazil

Catuaba

A Brazilian alcoholic beverage of Amazonian bark, guaraná, marapuama and sweet red wine, popularly taken as an aphrodisiac and energy drink. Sold in bars and supermarkets.

🇧🇷Brazil

Catupiry

Creamy, spreadable processed cheese from Brazil, iconic as a pizza and pastry filling and a national menu phrase.

🇧🇷Tocantins, Brazil

Chambari

A Tocantins beef-shank stew slowly cooked until gelatinous and served with rice, cassava or hot sauce.

🇦🇷Argentina

Charque

Charqui

Sun-dried, heavily salted beef from the South, historically a staple for long journeys and a key ingredient in traditional gaucho cooking.

🇧🇷Rio Grande do Sul, Brazil

Chimarrão

An infusion of yerba mate leaves in hot water, sipped through a metal bombilla from a cuia gourd, central to gaucho culture.

🇧🇷Oriente (Amazonian Ecuador), Brazil

Chontaduro

A palm fruit native to the Colombian Pacific and Amazon, with orange-red skin and starchy yellow flesh. Eaten with salt or honey, a staple of Pacific cuisine. On Cali streets the boiled fruit is sold in paper bags with salt and lime (chontaduro con sal).

🇧🇷Brazil

Chopp

A frothy, freshly pulled draft beer served ice-cold in Brazilian botecos, traditionally drunk in small glasses with friends.

🇧🇷Rio Grande do Sul, Brazil

Churrasco

A gaucho-style barbecue where large cuts of beef, pork, and sausage are slow-roasted over charcoal or open flame on metal skewers.

🇧🇷Brazil

Coalhada

Tangy strained yogurt used in northeastern Brazilian meals, desserts and savory sauces.

🇧🇷Brazil

Cocada

A chewy coconut sweet of grated coconut and sugar, cooked until golden and cut into squares or diamonds. Found across Brazil in many regional styles, from white and soft to brown and sticky.

🇧🇷São Paulo, Brazil

Coxinha

Tear-shaped croquettes filled with shredded chicken and cream cheese, breaded and fried until golden and crunchy.

🇧🇷Brazil

Creme de Milho

A creamy Brazilian corn chowder blended smooth and finished with cheese, bacon bits and parsley. Served warm as a starter or comfort dish.

🇧🇷Brazil

Creme de Papaia

A Brazilian dessert of blended papaya with vanilla ice cream, topped with cassis liqueur. Sweet, smooth and classic in restaurants and home kitchens.