Brazilian Cuisine

Brazilian cuisine is as vast and diverse as the country, shaped by indigenous, African and Portuguese roots and varying widely by region. Its icons are the churrasco, the endless grilled meats of the churrascaria barbecue, and feijoada, the rich national stew of black beans and pork traditionally eaten on weekends. Alongside come tropical fruits, street snacks like coxinha and pão de queijo, and the lime-and-cachaça caipirinha.

What to look for

• Churrasco - the endless grilled meats of the churrascaria.
• Feijoada - the hearty black-bean and pork stew, the national dish.
• The street snacks - coxinha, pão de queijo and pastéis.
• The caipirinha - the national cocktail of cachaça, lime and sugar.

When to go

Year-round; feijoada is traditionally a leisurely weekend lunch, and the churrascaria, with its all-you-can-eat grilled meats, is a Brazilian institution. Regional specialities, from Bahian seafood to Amazonian fish, reward seeking out.

What to expect

Feijoada and churrasco are heavy, meat-heavy meals, so pace yourself, especially at the all-you-can-eat rodízio barbecue. Regional variety is enormous, so one region's food is not the whole picture. The caipirinha is stronger than it tastes. Tropical fruits and juices are a lighter, delicious highlight.

Nearby

Bahia is famed for its Afro-Brazilian seafood, the south for its barbecue, the Amazon for its fish.