National Classics

• Feijoada (Black Bean Stew): Brazil’s national dish made by slow-cooking black beans with pork and sausages, traditionally served with rice, cassava flour, and orange slices. Usually available on Wednesdays and Saturdays, costing around 60–100 BRL per person.
• Churrasco (Brazilian BBQ): Waiters bring skewers of meat to your table and carve it to order. Must-tries include beef rump cap, garlic beef, and grilled pineapple. Well-known chains charge about 150–300 BRL per person.
• Moqueca (Seafood Stew): In Bahian style, it’s cooked with palm oil and coconut milk; in Espírito Santo, olive oil and annatto powder are used. Served with fragrant rice, it’s rich and flavorful.
• Caipirinha: Brazil’s national cocktail made with cachaça (sugarcane spirit), lime, and sugar. Beachside, a glass typically costs 10–20 BRL.

Street Food & Everyday Eats

• Pão de Queijo (Cheese Bread Balls): Fried or baked balls made from cassava flour and cheese, perfect for breakfast. Sold in bakeries for just a few BRL per bag.
• Pastel and Coxinha: Fried pastry pockets and drumstick-shaped chicken croquettes. Freshly made at markets and food stalls, priced 5–15 BRL.
• Açaí Bowl: A blended Amazonian berry smoothie topped with banana and granola, beloved by fitness enthusiasts and travelers alike.
• Drinks: Guarana soda and fresh-squeezed orange juice are widely available. Coconut water is often sold with a straw directly from the fruit.

Where to Eat & Price Ranges

• Rio de Janeiro: Affordable self-service restaurants off Copacabana Beach offer great value. Ipanema’s Garota de Ipanema bar is famous for inspiring a bossa nova song.
• São Paulo: The culinary capital of Brazil. Don’t miss the massive mortadella sandwich on the second floor of Mercado Municipal. Paulista Avenue is packed with trendy new restaurants.
• Salvador: Shrimp-filled acarajé (fried bean fritters) in Pelourinho are a legacy of African cuisine—look for stalls run by women in white dresses.
• Budget Guide: Simple meals cost 30–50 BRL, mid-range restaurants average 80–150 BRL per person, and premium churrascarias start at around 250 BRL.

Practical Tips

• At churrascarias, a green card on your table means “keep the meat coming,” while red means “stop.” The salad bar is also a highlight.
• Always ask for the price of drinks from beach vendors before ordering to avoid billing issues.
• Be cautious with raw salads and ice in remote areas; city restaurants are generally safe.
• Want to cook Brazilian food? Join a family-style cooking class in Rio or Salvador—typically a two-hour hands-on session with food to eat.