Barbecued meat is a Brazilian speciality. Picanha (rump) is the most popular cut and it is seasoned with only salt before it’s cooked to perfection. The thick layer of fat is charred and the tender, pink, smokey middle falls apart in your mouth. Picanha is one of the highlights you’ll find at a Brazilian barbecue but there plenty of others including wild boar and chicken hearts.
Feijoada is a rich, hearty stew made with different cuts of pork and black beans. It is the national dish and is served countrywide. Traditionally, it’s made with offal such as trotters and ears which are slow-cooked and the whole process can take up to 24 hours (which is why most people just have it in restaurants nowadays). Caldinho de feijão is a lighter version which contains less meat.
Pão de Queijo
The Brazilian “cheese bread” originates from the Minas Gerais, a region in the south. The light, fluffy rolls became popular in the 1950s though recipe dates back centuries. The dough is made from cassava flour and queijo Minas, a Brazilian soft cheese. They can be eaten at any time of the day as a snack and they are also popular for breakfast, served with cheese and jam.