Brazil

Feijoada

Black beans stewed with salted and smoked pork cuts, served Saturday with orange.

Churrasco

Skewered cuts grilled over coals and carved at the table until you turn the card.

Pão de queijo

Tapioca-and-cheese rolls, crisp outside and stretchy within, eaten hot at breakfast.

Moqueca

Fish stewed in coconut milk, dendê oil and coriander, in a clay pot from Bahia.

Acarajé

Black-eyed pea fritters fried in palm oil and split open for vatapá and shrimp.

Coxinha

Shredded chicken shaped into a teardrop, breaded and fried, sold at every bakery.

Pastel

Thin fried pastry rectangles filled with cheese or meat, a street-market staple.

Picanha

Rump cap salted coarsely and grilled fat-side down, the cut Brazil chose.

Vatapá

Bread, shrimp, peanut and coconut cooked into a thick, spiced purée.

Bobó de camarão

Shrimp in a creamed cassava and coconut sauce, richer than it sounds.

Farofa

Toasted cassava flour with butter and bacon, scattered over everything on the plate.

Brigadeiro

Condensed milk and cocoa rolled into balls and coated in sprinkles, at every birthday.

Açaí na tigela

Frozen Amazonian berry pulp served like sorbet with banana and granola.

Tapioca

Cassava starch griddled into a soft crêpe, folded over cheese or coconut.

Baião de dois

Rice and beans cooked together with curd cheese and dried meat, from the Northeast.

Carne de sol

Lightly salted beef dried in the shade, grilled and served with cassava.

Pudim de leite

Condensed milk flan with a dark caramel, turned out whole and trembling.

Caipirinha

Cachaça muddled with lime and sugar over ice, the national cocktail by law.

Cachaça

Spirit distilled from fresh cane juice, aged in native woods or drunk white.

Guaraná

Amazonian berry soda, sweet and faintly apple-like, outselling colas at home.