Brazilian food is delicious and remarkably diverse. These type of foods from the different regions of the country that will make you want to visit and enjoy them!

2. About Brazilian Foods
Brazil is known for its great parties, and we know that
every great party calls for great food. While Christmas
and New Years’ festivities are centered with big meals,
even the street food in Brazil is remarkably diverse.
Decked are some common yet mouthwatering Brazilian
foods from the different regions of the country that will
make you want to visit and enjoy them!

3. • Acai
 Açaí na tigela is a typical Brazilian dish made of frozen and
mashed acai palm fruit.
 It is served as a smoothie in a bowl or glass, and is commonly topped
with granola and banana, and then mixed with other fruits
and guarana syrup.
 Acai is popular all over Brazil, but mainly in Para, Rio de
Janeiro, Florianopolis, Sao Paulo, Goias and along the northeastern
coast, where it is sold in kiosks lining the beach promenade and
in juice bars throughout the cities.

4. • Coxinha
 Coxinha is a popular food in Brazil consisting of chopped or
shredded chicken meat, covered in dough, molded into a shape
resembling a chicken leg, battered and fried.
 It is a popular street food in Brazil, but is also commonly on restaurant
menus.
 The crispy fried exterior surrounds a layer of soft dough filled with
shredded seasoned chicken, and sometimes cheese as well.
 They are a safe bet for someone who is a little hesitant to typical
Brazilian meats.

5. • Acaraje
 Acaraje is a dish made from black-eyed peas, deep-fried to a crisp
golden brown color and then deep-fried in dende.
 It is found in West African and Brazilian cuisines. The dish is
traditionally encountered in Brazil's northeastern state of Bahia,
especially in the city of Salvador.
 Acarajé serves as both a religious offering to the gods in
the Candomblé religion and as street food.
 They are then split in half and stuff with caruru and vatapá —thick,
spicy pastes made with okra, cassava, and cashews.

6. • Cachaça
 Caipirinha is Brazil's national cocktail, made with cachaça, sugar
and lime.
 Cachaça, also known as pinga, caninha, or any one of a multitude of
traditional names, is Brazil's most common distilled alcoholic
beverage.
 Both rum and cachaça are made from sugarcane-derived products, in
cachaça the alcohol results from the fermentation of fresh sugarcane
juice that is then distilled, while rum is usually made from refinery by-
products such as molasses.

7. • Churrasco
 churrasco is the term for a barbecue which originated in southern
Brazil.
 It uses a variety of meats, pork, sausage and chicken which may be
cooked on a purpose-built "churrasqueira", a barbecue grill, often with
supports for spits or skewers.
 "churrasqueiras" are similar to those used to prepare the Argentine,
Chilean, Paraguayan and Uruguayan asado, with a grill support, but
many Brazilian "churrasqueiras" do not have grills, only the skewers
above the embers.
 The meat may alternatively be cooked on large metal or wood skewers
resting on a support or stuck into the ground and roasted with the
embers of charcoal.

8. • Pastels
 Pastels are world famous dish, bring enjoyed differently all over the
world.
 In Brazil, Pastels are flaky pastry fried envelopes, stuffed with different
fillings including cheese, meats, vegetables, or can also be filled with
sweet jams and relished as a desert.
 It is traditionally sold on the streets or in fast-food shops known
as pastel arias.
 It is popularly said to have originated when Japanese immigrants
adapted Chinese fried wontons to sell as snacks at weekly street
markets.

9. • Prawn Skewer
Fresh prawns on a skewer is the number one food to be
spotted on the beaches in Brazil, where the vendors
wander up and down sell giant grilled prawns impaled
on giant wooden skewers.

10. • Quindim
 Quindim is a popular Brazilian baked dessert, made
chiefly from sugar, egg yolks, and ground coconut.
 It is a custard and usually presented as an upturned cup
with a glistening surface and intensely yellow color.
 The mixture can also be made in a large ring mold in which
case it is called a "quindão" and served in slices.