Brazil

🇧🇷Brazil

Quentão

A warm, spiced Brazilian cocktail of cachaça, sugar, ginger, and cinnamon, served at Festa Junina.

🇧🇷Brazil

Quibebe

A Brazilian pumpkin dish cooked down with onion and pepper into a thick savory mash.

🇧🇷Brazil

Quindim

A baked custard dessert made from egg yolks, sugar, and coconut, with a glossy golden top and a dense, jelly-like texture.

🇧🇷Brazil

Rabanada

A Brazilian-style French toast of bread slices soaked in milk and egg, fried until golden, then coated in sugar and cinnamon syrup.

🇧🇷Brazil

Rabo de Galo

A bold Brazilian mix of cachaça and red vermouth, a classic boteco shot.

🇧🇷Brazil

Rapadura

A solid block of unrefined cane sugar boiled and poured into molds, with a deep molasses flavor and a hard, chewy texture.

🇧🇷Brazil

Requeijão

A soft pourable cream cheese sold in distinctive squat glass jars, spread thickly on French bread at breakfast or melted into hot dishes.

🇧🇷Brazil

Rissole

Small deep-fried pastries of soft dough enclosing corn-and-cheese, chicken or shrimp filling, a bakery-counter favorite in São Paulo and Rio.

🇧🇷Brazil

Romeu e Julieta

A classic Brazilian sweet pairing of goiabada (guava paste) with fresh white cheese, served as a dessert or snack. The salt cheese balances the dense guava sweetness.

🇧🇷Rio Grande do Sul, Brazil

Sagu

Sagu de vinho

A dessert from Rio Grande do Sul of small tapioca pearls cooked in red wine and sugar until translucent and pudding-like, served warm or chilled.

🇧🇷Brazil

Salpicão

A Brazilian shredded chicken salad mixed with carrots, raisins, corn, apples and mayonnaise, served cold at buffets, parties and lanchonetes.

🇧🇷São Paulo, Brazil

Sanduíche de Mortadela

A São Paulo market sandwich of pão francês piled high with pan-fried mortadella slices, optionally with cheese and mustard. Famous at Mercadão's Bar do Mané.

🇵🇹Porto, Portugal

Sanduíche de pernil

Sanduíche de pernil is a roast-pork sandwich served in Porto and São Paulo, with sliced pork piled into a crusty roll and optional cheese.

🇧🇷Bahia, Brazil

Sarapatel

A Brazilian offal stew of pork or beef blood, liver, heart and tripe, cooked with tomatoes, peppers and vinegar. Dark, rich and popular in Bahia and the northeast. In Pernambuco the cow-foot version is known as sarapatel de mocotó.

🇧🇷Brazil

Sequilhos

Small Brazilian cassava-starch cookies that crumble softly and melt quickly on the tongue.

🇧🇷Brazil

Sonho

A Brazilian oval yeast doughnut filled with pastry cream or dulce de leche, dusted with sugar. A classic padaria treat.

🇧🇷Minas Gerais, Brazil

Sopa de Mandioca

A thick Brazilian cassava soup from Minas Gerais and the interior, made with chunks of cassava, meat, sausage and kale. Hearty and filling.

🇧🇷Rio de Janeiro, Brazil

Sopa Leão Veloso

A Rio de Janeiro seafood soup packed with fish, shellfish, tomato and aromatic broth.

🇧🇷Brazil

Suco de Açaí

A thick, deep-purple Amazonian açaí drink, thinner than the bowl but still rich and earthy. Traditionally consumed sweetened or unsweetened in Belém and the north.

🇧🇷Brazil

Suco de Cajú

Suco de caju

Tangy, vitamin-C-rich juice made from the cashew apple, the fleshy fruit that grows above the cashew nut. Common in Brazil's northeast and sold at juice bars and markets.

🇧🇷Brazil

Suco de Maracujá

Brazilian passion fruit juice, refreshingly tart and usually sweetened. A breakfast and bakery staple, often served with the seeds strained out.

🇧🇷Brazil

Sweet Porridge

Mungunzá

A creamy, sweet white corn porridge cooked with milk, sugar, cinnamon, and coconut, traditionally served during Festa Junina celebrations.

🇧🇷Pará, Brazil

Tacacá

An Amazonian street soup of tucupi broth, jambu leaves, dried shrimp, and tapioca gum, served steaming in a cuia bowl.

🇧🇷Amazonas, Brazil

Tambaqui

A large, red-bellied Amazonian fish with oily, firm flesh, often grilled whole, fried in chunks or stewed in caldeirada. A prized food fish in Brazil's north.

🇧🇷Brazil

Tapioca Crepe

Tapioca

A crepe made from hydrated cassava starch that is sifted and cooked on a hot plate until the edges fuse, then filled with sweet or savory toppings.

🇧🇷Pernambuco, Brazil

Tareco

A Pernambuco griddled cookie-like sweet with a firm edge, commonly sold in bakeries and neighborhood markets.

🇦🇷Mato Grosso do Sul, Argentina

Tereré

A cold infusion of yerba mate in ice water, sipped through a bombilla from a horn or glass guampa, popular in Mato Grosso do Sul.

🇧🇷Minas Gerais, Brazil

Torresmo

Crispy fried pieces of pork belly or rind, a bar snack and side dish from Minas Gerais. Salty, crackling and often served with lime and farofa.

🇧🇷Espirito Santo, Brazil

Torta Capixaba

A seafood pie from Espírito Santo, filled with layers of fish, prawns, palm hearts, olives, eggs, tomatoes and onions under a crisp pastry top. Traditionally eaten at Easter.

🇧🇷Brazil

Tucumã

An orange Amazonian palm fruit with firm, oily flesh, eaten raw, in tucumã rings, or with manioc flour.

🇧🇷Brazil

Tucunaré

Amazonian peacock bass, simply grilled or fried and served with tucupi and jambu.

🇧🇷Pará, Brazil

Tucupi

Yellow broth pressed from wild manioc and left to ferment for days to tame its toxins, the backbone of tacacá, pato no tucupi and Amazonian kitchens.

🇧🇷Brazil

Tutu de Feijão

A creamy mixture of mashed beans thickened with manioc flour, cooked with garlic and bacon, served alongside rice and pork.

🇧🇷Brazil

Umbuzada

A thick sertão drink of umbu fruit and milk, tangy and creamy, from Brazil's dry northeast.

🇧🇷Brazil

Uvalha

A small fragrant Brazilian Atlantic-Forest fruit used fresh, in juices and in homemade preserves.

🇧🇷Brazil

Vaca Atolada

A rustic stew of beef ribs and cassava chunks simmered in a rich tomato and bean broth, with the cassava becoming soft and starchy.