What is the top 10 of the best restaurants of Brazil? Let us start with a quote from Lonely Planet Brazil: “In Brazil, eating is, like so many other things, another pretext for pleasure taking. There is no such thing as Brazilian haute cuisine per se, but the food tastes good almost anywhere you go.” We agree. Travelers in Brazil will find plenty of nice street food, fast food corners, coffee bars offering fried and filled pastries, pay-by-weight buffet restaurants, pizzerias and grill restaurants, but demanding food lovers that are looking for sophisticated restaurants might find themselves a little . . . → Read More: Top 10 best restaurants of Brazil
Fish dishes Fish is the king of the Amazonian cuisine. There are dozens of exceptionally tasteful species of fish: peixe nobre (noble fish), the pirarucu (the largest world freshwater fish), the tambaqui, are good examples. They are big fishes, almost boneless, delicious when grilled over charcoal. Also exceptional are smaller fishes as surubim, curimatã, jaraqui, acari and tucunaré. The freshness and the special flavour of all those species of Amazon fish make the dishes based on them truly glorious. They are usually served grilled, but they can also be fried, or presented in tomato sauce (escabeche), or in coconut . . . → Read More: Typical Amazon food
Lobster and simple seafood dishes are common and extremely cheap in Salvador da Bahia. A lobster dish is cheaper than a fast food dish in
Europe or at the USA. Simple seafood is an excellent food option, shared by many Salvador’s visitors with conservative food habits.
But for those who aren’t afraid of gastronomic news, and whose stomachs can handle peppered food, the dishes that should be tasted have strange names, with African origin: Vatapá, moqueca, caruru, acarajé… They are seafood based dishes, but they also have other ingredients.
Vatapá is a kind of seafood stew, with ground peanuts, . . . → Read More: Typical Bahia food
Feijoada, a flavorful stew of beans and pork, is called the national dish of Brazil. Typically served at noon on Wednesdays and Saturdays, this hearty meal is a thick mixture of beans, fresh and smoked meats plus seasonings. Feijoada is such a heavy dish that the only recommended activity after eating is napping. Also, it’s recommended to wash it down with caipirinha.
A popular myth states that the Brazilian feijoada was a luxury dish of African slaves on Brazilian colonial farms, as it was prepared with relatively cheap ingredients (beans, rice, collard greens, farofa) and leftovers from salted pork . . . → Read More: Brazilian national dish: Feijoada
Mandioca Frita is Brazil’s answer to French fries. The tuber, also known as cassava root, was the main staple of the Brazilian natives at the time of discovery and has become an important food in all of Brazil. It is presented in several versions: as paçoca, carimã, mingau, beiju, farinha de mandioca and tucupi.
History The coastal Tupi Indians were the first aboriginal people to interact with the Portuguese, and in general, these contacts were peaceful. For years, settlers came to Brazil without their women – wives, if they were married, or female relatives. They soon found that the . . . → Read More: Mandioca flour replaced wheat flour in Brazil
 Abara A banana-leaf-steamed Acaraje. Acaraje Black-eye pea cake deep fried in palm oil, then filled with dried shrimp topped with coconut, cashews, garlic, more shrimp and hot pepper sauce. Bolinho de Bacalhau Cod fish cake in ball format. Bolinho de Aipim Deep-fried cassava dough with a ground beef center. Bolinho de Estudante A dry tapioca pressed into shape, grilled then rolled in cinamon sugar. Cachorro Quente A variation of the hotdog: bread, hot dog link, tomato paste with onions and peppers, then optionals: corn, string potatoes, parmesan. Churros Deep fried dough filled with doce de leite. Then rolled . . . → Read More: Salgadinhos: Brazilian snacks
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