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Brazilian Cuisine

Brazilian cuisine varies greatly by region, reflecting the country's mix of indigenous and immigrant populations.Brazil This has created a national cuisine marked by the preservation of regional differences. Examples are Feijoada, considered the country's national dish; and regional foods such as vatapá, moqueca, polenta and acarajé. The national beverage is coffee and cachaça is Brazil's native liquor. Cachaça is distilled from sugar cane and is the main ingredient in the national cocktail, Caipirinha.

The average meal consist mostly of rice and beans with beef and salad. Its common to mix it with cassava flour (farofa). Fried potatoes, fried cassava, fried banana, fried meat and fried cheese are very ofteBrazilian Cuisinen eaten in lunch and served in most typical restaurants. Popular snacks are pastel (a pastry), coxinha (chicken croquette), pão de queijo (cheese bread and cassava flour / tapioca), pamonha (corn and milk paste), esfirra (Lebanese pastry), kibbeh (from Arabic cuisine), empanada (pastry) and empada little salt pies filled with shrimps or hearth of palm.

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