Typical Brazilian food: main dishes and desserts

The cuisine of Brazil includes a wide variety of dishes and flavors, among which three major influences can be classified: indigenous, European and African. Most of the typical ingredients and dishes of Brazil can be found today in any city we visit in the country.

Below you have an index with all the points that we are going to deal with in this article.

Typical dishes of Brazil

One of the most typical ingredients of traditional Brazilian dishes is beef. Fried dishes are also very frequent, as is the case with acarayé or Coxinha, two of the most popular snacks of Brazilian origin. The use of fish and fruits such as cassava is also very frequent, as you can see in the following list of the main dishes of Brazil.

Sun meat

This dish, also called jabá, consists in dried meat which has been previously exposed to the sun for at least four days. Since it requires a dry climate, this dish is more common in semi-arid areas of northeastern Brazil, such as Bahia, Ceará, Maranhão, Paraíba, Piauí, Pernambuco, Rio Grande do Norte, etc.

In the following video, you can see how the sun-meat is prepared in detail:

It is estimated that the origin of this meat preparation technique dates back to the Prehistoryspecifically, the first indigenous communities in Brazil. These groups of people used this method of cooking simply because they did not have to keep food. Therefore, the process of salting and exposure of meat to the sun was the most effective.

In addition to meat-of-sun, there are two other meat dishes in salted meat: dried meat and pork. Although all three dishes may seem the same, the difference between them lies in how they are prepared.

Dried meat requires greater amounts of salt and more sun exposure time, while the pond is held in vacuum plastic packaging, so it requires a more elaborate preparation process.

Sun meat with "pir√£o de leite"

I finished

In Portuguese called I crammed, consists in thick bread buns made of white beans and onions that are left resting from the previous night. It is fried in palm oil and served with sauce, which can be vatap√°, dried shrimp cream or green bean curur√ļ. It is a very typical dish of Bahia.

The origin of this kind of buns is very likely African, specifically, the indigenous communities of Africa who emigrated to Brazil. Like candombié, acarayé is related to Afro-Brazilian religious traditions. It is usually taken as a snack at snack time.


This dish is rather a type of snack widely consumed in Brazil, as well as in Portuguese cuisine. The term coxinha literally means in portuguese thigh, because it is prepared with chicken breast (known in the region as frango).

Once fried, the chicken breast is wrapped in a dough, so that the breast is breaded. Finally, fry in plenty of oil. The result is similar to popular croquettes in Spanish tapas. They are usually taken wet in hot sauce.


Also know as Pequeque Moqueca, is prepared based on fish, salt, spices and herbs that vary according to the area. It is usually marinated with onion, pepper, tomato and coriander leaves, in addition to coconut milk and palm oil (dendê azeite in Portuguese). Water is not used for cooking and its preparation takes time. If you want to learn how to prepare Pequeque Moqueca, you can do it with the following video:

Like many other traditional Brazilian dishes, the moqueca is from indigenous origin. Originally it was prepared with leaves of various trees and, therefore, there are today two variants. On the one hand, we find the Moqueca Baiana, whose home state is Bahia, located in the Northeast Region of Brazil. On the other hand, we find the Moqueca Capixaba, original of Espírito Santo, to the southeast.

The moqueca

On the other hand, the Moqueca Capixaba It is a variety of moqueca from the state of Espírito Santo. The ingredient that differentiates this variant of moqueca is the urucum, also know as annatto (in Spanish, achiote), a spice of reddish-yellowish color. The fish that is usually used for its preparation is the bass, which is cut into thick slices, washed and seasoned with salt and lemon. In addition, tomato, onion, coriander, chopped garlic, oil, achiote coffee powder and fish stock are added.

Annatto seeds


The call tapioca It is a popular dish in other Latin American countries, such as in Venezuelan cuisine. Also known as cassava cassava Or simply, casabe or huntress, is a type of crusty bread made of Yucca.

For its preparation, it is roasted either grilled or in a budare or in a comal. The result is unleavened bread, crispy, thin and circular in appearance.

Its consumption is estimated that it started already in prehispanic times, because cassava was, along with corn, the main crop in the area. The tapioca or casabe was one of the main sources of food for the natives.

Tapioca or casabe


Tacac√° is a soup made from jamb√ļ and tucup√≠ herb, which consists of a broth made with the manioc plant, and shrimp. It is usually served in a jar and it is tradition not to use any cutlery, but it is taken with the fingers. There are two main dishes with which this kind of soup is used: the Tacac√° No Tucup√≠ and the Duck No Tucup√≠.

In the first case, the main ingredient of this soup species called Tacacá No Tucupí, which is traditionally served in a jar, are the prawns. The most traditional thing is to take it sips, bringing the lips to the bowl and sipping in small quantities. This is because to take it in a traditional way, you should not use any utensil, so when you take the shrimp fingers are used.

Tacacá No Tucupí

In regards to Duck No Tucupí, its main ingredient is the Tucupí broth, which is prepared with a yellowish cassava sauce, and seasoned with a herb called jambo. It is a dish that is baked. For its elaboration, a large duck, onions cut in rings, garlic, bacon, tomatoes, vinegar, chopped bay leaf, cumin coffee, pepper, oil, watercress, Tucupí and roasted cassava flour are needed.

Duck not Tucupí

P√£o de queijo

One of the specialties of Mato Grosso’s cuisine are the P√£es de Queijo, that is, they are cheese muffins made from very fine flour and cheese mines, a variety of cheese very popular in Brazil.

To prepare this traditional cheese bread in the state of Minas Gerais, you need a glass of milk, oil, water, sweet or sour cassava starch, eggs and 300-400 g of cheese mines.

P√£es de Queijo

I complain coalho

He I complain Coalho It is a typical snack of Brazilian food in general and of the Northeast Region of Brazil in particular. These fried cheese strips They are made with pasteurized cheese, made from fermented cow’s milk. Its flavor could be described as slightly salty and its texture is thick and soft.

The most common is to take it as an aperitif and, in fact, it is usually sold on some Brazilian beaches in street stalls. Its price is usually very cheap. The taste of this cheese depends on the type of ingredients with which it is prepared, although the most typical are the oregano and the Garlic.

I complain coalho


Considered national dish, it is made based on black beans combined with smoked or salted meats, usually pork. They are served with cassava flour, fried plantain, chopped cabbage, rice or oranges. Other ingredients, such as eggs and sausages, can also be added.

A curiosity about this dish is that, traditionally, it is served on Wednesdays and Saturdays, so these days you can taste the feijoada in the vast majority of restaurants in the southern region of Brazil.



This dish consists of roasted beef, either grilled or grilled. Although it is a very common dish also in other South American countries such as Argentina or Bolivia, in Brazil the element that characterizes it is that it is usually accompanied by cassava flour and tomato sauce. It is tradition to roast meat with swords.

In the following video you can see from beginning to end how is the process of preparing a good Brazilian churrasco:

There is a type of churrasco called picanha, because the part that is cooked in this case is the back of the beef tenderloin. This part of the ox is the most appreciated type of meat in the whole country. It is customary to cook it on the grill, that is, on a barbecue or barbecue.

"Picanha" to the fire


The flavors of typical Brazilian drinks are characterized by being as exotic as possible on the palate. For its elaboration, fermented sugar and tropical fruits are very present. More than drinks, it would be more appropriate to talk about refreshing and sweet cocktails. Below we list the best known.


Adapted to Spanish as caipirinha, this cocktail is prepared based on cacha√ßa (cachaza in Spanish), which is obtained from the distillation of fermented sugarcane juice. The other basic ingredient of caipirinha is lime, which is also usually sliced ‚Äč‚Äčto decorate the glass.



Guarana is a soda energy drink It is made with ground guarana seed. It contains caffeine and is also consumed in other countries in South America, such as Paraguay. It has been marketed under the brands Brahma and Antarctica.


Coconut milkshake

The coconut smoothie is a very easy drink to make whose main ingredient is coconut and milk, ingredients to which sugar is added (usually, brown sugar) and everything is crushed. Finally, it is usually served with sprinkled cinnamon.

Coconut milkshake


Coconut, chocolate, condensed milk, passion fruit, milk … possibly these are the most used ingredients for the preparation of traditional desserts in Brazil. This, once again, gives a touch of the most exotic to these sweet dishes suitable for all types of palates. Keep reading if you want to know what are the main desserts and sweets of the country of samba.

Coconut Beijinho

He Coconut Beijinho or coconut kisses is a dessert that can not be missed when talking about the typical desserts of Brazil. Actually, it is a type of brigadeiro that is made from condensed milk, butter and coconut. All this is cooked over medium heat. The trick during cooking is to stir it without stopping, so that the mixture does not burn and acquires the typical texture of this dessert.

Once the mixture has been cooked for about 15 minutes, it should be left standing for another quarter of an hour. After this time, we will see how the mixture becomes thick and it is easier to detach it from the pan or container where we have placed them. Then, it’s about making small balls with this dough and sprinkle grated coconut above. Traditionally, the final touch is provided by a clove.

Coconut Beijinho


Brigadeiros, incorporated in Brazilian cuisine from approximately 1940, are a very typical sweet in Brazil, especially in Rio Grande do Sul, where they are known by the name of negrinhos. Although it is a typical dessert throughout the country, it is especially popular in birthday parties with him Beijinho and the Cajuzinho.

In short, the brigadeiro is part of the Brazilian culture to such an extent that it has become a national icon. It is prepared from north to south and is suitable for any palate. In some special dinners, you can acquire the status of ‚Äúgourmet‚ÄĚ dish if it is made with special ingredients.

In addition, it has the advantage that its elaboration is very simple. As for the ingredients necessary for its preparation, condensed milk, powdered chocolate, butter and granulated chocolate are needed.


Passion fruit

The passion fruit, also called fruit of the passion, is the star fruit of Brazilian cuisine. With it, many dishes and desserts typical of Brazil are made.

In any case, perhaps the ones that stand out the most are, on the one hand, the mini passion fruit and coconut cakes and, on the other, the mousse. For the preparation of mini cakes, vanilla and gelatin extracts in powder or leaves are also added.

Mini passion fruit and coconut cakes

As for passion fruit mousse, like other more common mousse, such as chocolate or lemon mousse, passion fruit mousse is made with cream, although there are those who prefer to make it based on whites, and squeezed juice Passion fruit

For its preparation, the traditional recipe includes condensed milk, cream of milk or cream and jelly without flavor. Of course, between 2 and 8 units of passion fruit are needed, always depending on the amount of diners, but it is very important that the presence of this fruit abounds, since after all it is the main ingredient.

Passion fruit mousse


This dessert closely resembles the traditional Spanish rice pudding, with the difference that sweet corn is also added to the munguz√° and made with coconut milk. According to the traditional recipe, rice grains should be crushed a little before serving.

This dessert is original from the Northeast Region of Brazil, where it is taken throughout the year unlike other desserts made with rice, which are usually more typical during the Juninas Festivities. In the southeast of the country, for example, it is called canjica.


Romeo and Juliet

Called Romeu and Juliet In Portuguese, this dessert is called in this peculiar way because it is born from the union of two opposing elements: cream cheese and Goiabada Or, what is the same, sweet guava.

Actually, this dessert has its origin in the gastronomy of Bulgaria, even the recipe that is followed in Brazil is exactly the same as in Bulgaria.

The main advantage of this dessert is that its elaboration is very simple, since small pieces of guava candy and white cheese are needed in small pieces. All this is wrapped in phyllo dough, mixed with an egg and sugar, and fried in oil.

Romeo and Juliet

Milk pudding

This is another of the Brazilian desserts in which condensed milk is one of the main ingredients. In addition to the brigadeiros, Brazilians use this ingredient for the preparation of the so-called pudim, which is nothing more than a milk pudding. In short, it is one of the Brazil star desserts.

To prepare this delicious dessert whose final result is characterized by its rounded shape with a hole in the center, you need sugar, warm milk, condensed milk and eggs. Finally, once the pudding cooking process is finished, it is usual to add liquid caramel on top.

"Pudim" or milk pudding

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