10 traditional dishes of Brazilian cuisine
Brazilian cuisine is a vibrant blend of cultures and flavors, offering a true feast for the senses. Its traditional dishes, rich in flavor, texture, and color, are shaped by a mix of European influences (particularly Portuguese, German, and Italian from the 16th century) and African roots, brought to the country through enslaved communities. These diverse influences merge with indigenous traditions to create a deep, meaningful food culture. Each meal connects you to the land, respecting agricultural cycles and native customs, and takes you on a journey to the heart of Brazilian identity.
In Brazil, ancestral ingredients carry stories with them. That’s why cassava, yam, black beans, coconut, and açaí are much more than just food staples. At Iberostar hotels and resorts, where local and sustainably sourced ingredients are a priority, you can experience the best of this unique culinary tradition, filled with global inspirations. To whet your appetite, here are 10 must-try dishes on your next trip to Brazil.
Essential dishes of Brazilian cuisine
Feijoada
Feijoada, also known as "fechuada," is more than just a typical Brazilian meal; it’s the national dish. This hearty stew is made with black beans, vegetables like tomatoes, bell peppers, and onions, salted pork (ribs, loin, or bacon), and sausages such as chorizo. When served, it’s often topped with cassava flour or farofa, which is pre-cooked and mixed with other ingredients like eggs, millet, or collard greens. It’s accompanied by a side of boiled white rice, a staple in Brazilian cuisine, and slices of orange.
The original recipe was introduced to South America by African communities. Luís da Câmara Cascuda writes about it in his book History of Food in Brazil, highlighting its humble, resourceful nature. In Brazilian homes, it’s traditional to eat it on Wednesdays and Saturdays, and many restaurants include it in their daily menus. Exploring a destination through its food opens up a deeper cultural experience.
Fried cassava
Fried cassava is a popular snack or side dish in Brazilian cuisine. Think of it as a crispier, slightly sweet version of French fries, with a distinct earthy flavor from the root vegetable. You'll come across fried cassava in restaurants and street food stalls throughout Brazil. Also known as mandioca, cassava has been cultivated in the Amazon for over 3,000 years. Its high nutritional content—nearly double the calories and carbohydrates of potatoes—made it a crucial food source during times of scarce harvest.
Cassava is highly versatile in the kitchen. It can be fried, boiled, roasted, or ground into gluten-free flour, making it a key ingredient in both sweet and savory dishes.
Palm heart salad skewers
Brazilian cuisine is famous for its meat dishes, but it also offers plenty of plant-based options that are light and refreshing, especially during the warmer months. If you're vegan, you'll have no trouble finding delicious choices. One standout is salada do palmito no espeto or palm heart salad skewers, which feature hearts of palm paired with mixed greens like lettuce, arugula, or spinach sprouts, along with red onion and cherry or kumato tomatoes. The salad is dressed simply with extra virgin olive oil, vinegar, salt, thyme, and pepper.
Opting for more plant-based meals while traveling not only supports your health but also contributes to the preservation of ecosystems, such as the rich biodiversity of the Amazon River.
Farofa
Farofa, another iconic dish in Brazilian cuisine, can be enjoyed as a side dish, starter, or even a main course, depending on how it's prepared. The base is made from unrefined cassava flour, which is sautéed in melted butter with finely chopped garlic and onions until it turns golden and fragrant. From there, it can be enhanced with ingredients like olives, eggs, and fresh parsley. More substantial versions might include beans, millet, crispy bacon, chorizo, bananas, collard greens, and a variety of sweet or spicy sauces.
Its origins lie in the Bahia region, home to the Iberostar Waves Bahia resort, a five-star getaway in the heart of Praia do Forte. This vibrant hotel, both in color and energy, is ideal for families, groups of friends, and active couples. With nature-focused activities and the ocean as a constant backdrop, it offers a journey of self-discovery and sensory pleasures, starting with authentic Brazilian cuisine at its six all-inclusive restaurants. You can also visit the resort’s sea turtle conservation station, which helps protect and monitor five endangered species.
Pão de Queijo
Pão de queijo, or cheese bread, hails from the Brazilian countryside in the state of Minas Gerais. In this region of lush, green forest, the recipe was handed down through generations until Maria Dalva Couto, affectionately known as Doña Dalva, opened a small shop over 30 years ago with her children, Hélida and Hélder, offering this delicious snack. It quickly became a local favorite.
Similar to a fried dumpling, pão de queijo is made by combining fine cassava flour with aged cow’s cheese, eggs, and milk to form a dough, which is then shaped and fried until golden. This savory treat has become a beloved staple of Brazilian cuisine.
Moqueca de Peixe
Fresh seafood is a cornerstone of Brazilian cuisine, particularly in coastal regions like Praia do Forte. One of the most iconic dishes is moqueca de peixe, a rich stew that showcases the country’s coastal flavors. With indigenous roots and African and Portuguese influences, this dish blends local fish like sea bream or hake with shrimp, vegetables (onions, bell peppers, tomatoes), and spices such as cilantro, annatto, and jambu. The base of the stew includes tucupi (cassava root broth), palm oil, and coconut milk, giving it a unique depth of flavor. It’s traditionally served with white rice and a squeeze of lime to brighten the dish.
At the restaurants in Iberostar Selection Praia do Forte, as with all Iberostar resorts, the focus is on responsibly sourced seafood. By staying at this five-star hotel with a commitment to sustainability, located next to a nature reserve, you’ll experience the best of Brazilian cuisine. You can relax in suites designed for your comfort and enhance your stay with water sports, soothing spa sessions, ethical sea turtle watching, and many more outdoor adventures.
Acarajé
Acarajé, a beloved street food in Brazil, was introduced in the 16th century by the Yoruba people from Africa. In their language, "àkàrà" means "ball of fire" and "je" means "to eat," which perfectly describes this flavorful snack. It consists of a black bean and onion fritter, stuffed with shrimp sautéed in garlic and parsley, and fried in palm oil. Acarajé is traditionally served with a spicy malagueta pepper sauce, onions, and green tomatoes.
During events like Rio’s Carnival, these “fireballs” are a popular street snack, offering a taste of Afro-Brazilian culture and history.
Coxinha de Pollo
Another beloved street snack in Brazilian cuisine is coxinha de pollo, a savory treat similar to a croquette or Italian arancini, but shaped like a small, rounded cone. The traditional version is made with shredded boiled chicken, though there are variations featuring pork, shrimp, or even vegetarian options with vegetables or mushrooms. The filling is mixed with sautéed bell peppers, onions, garlic, and tomatoes, and seasoned with parsley and sweet paprika. This flavorful mixture is encased in a dough made from chicken broth, milk, butter, and wheat flour, then breaded and fried to crispy perfection
Brigadeiro
In the 1940s, during the outbreak of World War II (when Brazil joined the Allies), fresh milk and sugar were hard to come by in most countries. Out of this challenging time came the creativity to invent brigadeiro, a sweet treat that is now a beloved staple of Brazilian cuisine, made from dark chocolate and condensed milk. According to historical records, it was first made in Rio de Janeiro. The recipe involves melting cocoa powder into butter and condensed milk. Once the mixture cools, it’s shaped into small balls and rolled in chocolate sprinkles. Before serving, the balls are placed in paper baking cups. Whether as a dessert, a pre-workout snack, with coffee, or alongside a colorful cocktail, these bites will give you an energy boost thanks to the naturally occurring caffeine and theobromine in the cocoa.
Cocada
Cocada is a traditional Brazilian dessert from Salvador, Bahia, made primarily with coconut, one of the most consumed fruits in the Caribbean. Its high water content, along with minerals like phosphorus, magnesium, potassium, and iron, and vitamins E, C, and B, make it a perfect summer treat. The dessert is made by sautéing shredded coconut, condensed milk, and sugar in melted butter or margarine. The mixture is then spread onto a flat tray, cut into small portions, and left to chill in the fridge. The result? A sweet, chewy snack that's perfect for taking to the beach or enjoying with breakfast or as an afternoon treat. Kids will love it!
By opting for locally grown coconuts and other fruits, you support small farmers and promote sustainable, community-based tourism, allowing you to enjoy Brazil’s rich culinary traditions while respecting the land and the communities that cultivate it.
