Brazilian Food: Rodízio steakhouses, Feijoada, and Amazonian superfruits.

Brazil’s food scene is a destination in itself: big, bold, and shaped by Indigenous roots, Portuguese influence, and African heritage. Dining culture varies by region, but a few themes stay consistent across the country—generous portions, social eating, and an everyday love of street food. Expect lively botecos (casual bars serving snacks), neighborhood bakeries, open-air markets, and family restaurants where lunch is the main meal and dinner can be lighter. In many cities, the most memorable bites come from the street: sizzling grills, snack counters, and carts selling cold drinks under the sun.

Flavor-wise, Brazil leans into comforting combinations: slow-cooked beans, smoky meats, bright citrus, and the unmistakable richness of palm oil in the northeast. Regional “must-eats” are worth planning around. In São Paulo, the country’s biggest metropolis, food is fast, diverse, and market-driven—think iconic sandwiches, bakery snacks, and even popular Japanese-Brazilian fusion. In Salvador da Bahia, Afro-Brazilian cooking shines with deep aromas, seafood stews, and the golden color of dendê (palm oil). Desserts and drinks deserve equal attention: tropical fruit is treated like a daily luxury, and a quick cup of fresh juice can be as culturally “local” as any sit-down meal.

Regional food profile

Brazil’s regional food profile shifts dramatically: the southeast (including São Paulo) is known for market sandwiches, bakery snacks, and multicultural influences; the northeast (including Salvador da Bahia) is famous for Afro-Brazilian cooking with palm oil, seafood, and spice; across the country, grilled meats, bean-based comfort food, and fruit-forward drinks tie everything together.

Nationwide classics and grill culture

Feijoada

A slow-cooked black bean stew traditionally made with a variety of pork cuts, often served with rice and sides that balance the richness.
Type / timing: Main dish; typically a hearty lunch (often a weekend specialty).
Notes: Portions are filling. Many restaurants offer feijoada on specific days—asking locally can save time.

Picanha

A prized beef cut with a fat cap that stays juicy on the grill; a signature of Brazilian barbecue.
Type / timing: Main dish; lunch or dinner, especially at churrascarias.
Notes: Best when sliced against the grain. It is often simply seasoned with salt to highlight the beef.

Churrasco

Brazilian-style barbecue featuring skewered or grilled meats, often served in a rodízio format where different cuts come to the table continuously.
Type / timing: Main dish; lunch or dinner.
Notes: Pace matters—start with smaller portions and save room for favorite cuts.

São Paulo favorites and street-food staples

Mortadella sandwich (Mercadão)

A towering sandwich stuffed with mortadella, famous at São Paulo’s Municipal Market (Mercadão).
Type / timing: Main dish; lunch (or a very filling snack).
Notes: Ideal for sharing. Going earlier helps avoid the busiest queues.

Pastel

A crisp, deep-fried pastry with savory fillings (commonly cheese, meat, or heart of palm), a market and street staple.
Type / timing: Snack; often lunch or late afternoon.
Notes: Best eaten immediately while hot and crunchy.

Coxinha

A popular tear-drop shaped croquette, typically filled with shredded chicken and fried until golden.
Type / timing: Snack; breakfast, late morning, or afternoon.
Notes: Found everywhere from bakeries to snack bars; fresher batches are usually more crisp.

Pão de queijo

Chewy cheese bread made with tapioca starch; lightly crisp outside and soft inside.
Type / timing: Snack; breakfast or afternoon coffee time.
Notes: Naturally gluten-free due to tapioca starch, but always confirm if cross-contamination matters.

Empada

A small savory pastry with a tender crust, commonly filled with chicken or other savory options.
Type / timing: Snack; breakfast or lunch on the go.
Notes: Bakery counters are prime places to find a good empada.

Bolinho de bacalhau

Salt cod fritters with a crisp exterior and fluffy interior, linked to Portuguese culinary influence.
Type / timing: Snack or appetizer; lunch or early evening at bars.
Notes: Pairs well with cold drinks; salt cod can be salty—great with something refreshing.

Deep fried sushi

A Japanese-Brazilian fusion favorite, featuring sushi rolls that are battered and fried, often served with sauces.
Type / timing: Main or shareable snack; dinner.
Notes: Common in big-city dining scenes like São Paulo; choose busy, reputable spots for best quality.

Biscoito Globo

Light, airy cassava starch crackers often sold as an easy, crunchy snack.
Type / timing: Snack; anytime.
Notes: Best enjoyed fresh and crisp; popular with a cold drink.

Salvador da Bahia and Afro-Brazilian specialties

Acarajé

A deep-fried black-eyed pea fritter cooked in palm oil and typically split and filled with flavorful accompaniments (often including shrimp-based preparations).
Type / timing: Street-food main or snack; late afternoon into evening is common.
Notes: Can be spicy. If sensitive to heat or shrimp, ask what goes inside before ordering.

Bobó de camarão

A creamy shrimp stew often thickened with cassava (manioc) and enriched with coconut milk and regional seasonings.
Type / timing: Main dish; lunch or dinner.
Notes: Rich and comforting; seafood freshness matters—choose well-reviewed restaurants.

Farofa de dendê

Toasted cassava flour side dish flavored with dendê (palm oil), adding nutty crunch and a distinctive aroma.
Type / timing: Side dish; lunch or dinner.
Notes: Often served alongside stews and grilled items; a little goes a long way due to its richness.

Moqueca

A fragrant seafood stew typically cooked with aromatics and often coconut milk; regional versions vary, with Bahia known for palm oil notes.
Type / timing: Main dish; lunch or dinner.
Notes: Great for sharing. Ask which regional style the restaurant serves if comparing versions.

Sweets and fruit-forward favorites

Brigadeiro

A classic Brazilian chocolate truffle made with sweetened condensed milk and cocoa, commonly rolled in sprinkles.
Type / timing: Dessert; anytime, often after meals or at celebrations.
Notes: Easy to find in bakeries and dessert shops; quality varies, so look for smooth texture and rich cocoa flavor.

Açaí bowls

Chilled açaí (often blended) served bowl-style and commonly topped with fruit and other add-ons.
Type / timing: Snack or light meal; breakfast or afternoon.
Notes: Açaí in Brazil is frequently less sweet than tourist versions—ask about sweeteners if preferred.

Drinks and refreshers

Caldo de cana

Fresh sugarcane juice pressed to order, sweet and energizing—often found at markets and street stands.
Type / timing: Drink; daytime, especially in warm weather.
Notes: Choose vendors with clean equipment and good turnover for the freshest taste.

Guaraná soda

A popular Brazilian soft drink flavored with guaraná, a fruit associated with a lightly herbal, sweet profile.
Type / timing: Drink; anytime.
Notes: A common non-alcoholic pairing with snacks and street food.

Sucos naturais

Fresh juices made from Brazil’s wide range of tropical fruits, often blended to order at juice bars and snack counters.
Type / timing: Drink; morning through afternoon.
Notes: Try local fruit combinations and ask if water or ice is used if being cautious.

Caipirinha

Brazil’s iconic cocktail made with cachaça, lime, sugar, and ice—bright, strong, and refreshing.
Type / timing: Alcoholic drink; late afternoon to evening.
Notes: Strength can vary; it is reasonable to ask for a lighter pour or extra ice.