7 typical Brazilian foods to try around the country

Getting to know the natural beauties of Brazil is one of the desires of thousands of Brazilians, and there is no shortage of destinations. But, in addition to enjoying the landscapes, one of the main attractions of some locations is the gastronomy. That’s because trying typical foods is one of the best ways to get to know the local culture.

According to a survey* carried out by the travel agency Booking.com, focused on travel sensations, 92% of Brazilians prefer to try typical local food and dishes rather than invest in international food when they are out and about. In addition, more than one person in three stated that the taste of typical foods reminds one of travel.

With that in mind, the online booking platform has listed some famous Brazilian foods to try while traveling. Check out!

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1. Acarajé from Comandatuba (Bahia)

This dumpling, whose dough is made from black-eyed peas, onion, salt and fried in palm oil, is one of the sensations ofBahian gastronomy. The food, which originates from the African religion of candomblé, is also quite common in Africa, being known as akarain some places, kosaiin others, and koose, in a third region. Acarajé is most commonly served with pepper, dried shrimp, caruru and vatapá, and may be accompanied by a vinaigrette sauce in some places.

Where to stay to taste?

Ilha de Comandatuba is located on the south coast of Bahia, in a region known as Costa do Cacau. To get there, you need to take a boat crossing or charter a flight to Comandatuba Airport. That’s where the Transamerica Comandatuba resort is located, which has a food system all-inclusive, when all meals are included in the booking package. There, the traveler will also be able to taste the dish that is the symbol of the state.

two. Baião de dois from Maceió (Alagoas)

Baião de dois is a typical recipe from Northeast region and mixes two ingredients very present at the table of Brazilian families: rice and beans. It is said that the preparation of this dish consists of cooking raw rice in beans with already cooked broth, adding other seasonings such as onions, tomatoes, peppers and spices such as coriander and chives. In some regions, it is also common to see the presence of dried meat, and there are still those who add curd cheese.

Where to stay to taste?

Maceió is the most populous municipality in Alagoas and has a coastline of unforgettable beauty, where you can enjoy a bike path, boardwalk and tents. The beaches of Pajuçara, Ponta Verde and Jatiúca stand out along the 6 km of coastline, and it is on the latter that the Jatiuca Hotel & Resort is located. It is possible to find the baião de dois on the menu of this accommodation, and the tourist can enjoy meals between moments of rest and leisure to taste this local delicacy.

3. Sun-dried meat from Genipabu (Rio Grande do Norte)

Another typical ingredient in the cuisine of northeastern Brazil, sun-dried meat gained its name because its artisanal preparation method consisted of salting the meat and leaving it to dry in the sun. This special way of making meat began in the 17th century and was inspired by an indigenous practice of drying meat over a fire, and one by the Portuguese, who introduced the habit of using salt as a preservative. Nowadays, protein parts are prepared in a covered and ventilated place.

Where to stay to taste?

Genipabu, also known as Ecological Tourist Park dunes de Genipabu, is located about 25 km from Natal and is one of the famous postcards of Rio Grande do Norte. There, it is possible to go to the beach, visit the dunes and observe the lagoon and the environmental protection area. On the menu at Pousada Villa do Sol, which is located in the locality, there are options for dishes that have sun-dried meat as the protagonist, such as the dish “Delícia Potiguar”, the curious paçoca de carne de sol and the popular escondidinho.

4. Sao Paulo Barbecue (Sao Paulo)

The famous Brazilian barbecue needs no explanation: meats, breads, cheeses and even vegetables are grilled over coals to get that flavor of a family reunion or get-together with friends. It is even difficult to pinpoint the date on which this practice began to be used, but it is deduced that it would have been when man mastered fire, in Prehistory, and began to roast game meat. There is also no consensus on the origin of the name, but a Dictionary of the Spanish Academy bets that it would be a word generated by the sound produced by the fat when dripping on the embers.

Where to stay to taste?

São Pedro is a municipality in São Paulo with about 34,000 inhabitants and is one of the 29 locations in São Paulo considered tourist resorts by the State, as it meets prerequisites defined by state law. And there, at Hotel Fazenda São João, one of the city’s accommodations, barbecue is taken seriously: the hotel has a “churrascódromo” and even a ritual for preparing ribs in Fogo de Chão. However, there are also vegetarian and vegan options for those who do not consume animal protein.

5. Feijoada from Foz do Iguaçu (Paraná)

Another dish that every Brazilian knows, feijoada was created in Portugal, but in Brazil it receives a national touch as it is made exclusively with black beans. It is usually prepared with beef and pork and accompanied by rice, sautéed cabbage, farofa and sliced ​​orange. Nowadays, there are vegetarian and vegan versions, which can include ingredients such as beets, yams, pumpkin, cassava, among others.

Where to stay to taste?

Visiting Foz do Iguaçu is the wish of many people who want to see with their own eyes the 275 waterfalls that make up one of the Seven New Wonders of Nature. The city also offers good gastronomy and other leisure options, such as thematic museums and other parks with natural beauty. The Bourbon Cataratas do Iguaçu Thermas Eco Resort is a hotel in Foz that, in addition to all the fun and nature, also offers a full traditional feijoada every Saturday.

6. Moqueca capixaba (Espírito Santo)

Moqueca is a well-known dish in Brazil, but there are two different options: Bahia and Espírito Santo. In Espírito Santo, the protagonists are fish and shrimp, leaving aside coconut milk and palm oil, present in Bahia. The other ingredients in this delicious recipe are tomatoes, onions and coriander, and the accompaniments are pirão and rice.

Where to stay to taste?

The city of Vitória is a tourist destination on the rise, and the growth of business tourism has been encouraging the improvement of service infrastructure, such as new hotels and restaurants and the increase in leisure options. The Hotel Senac Ilha do Boi is a school hotel located in the capital of Espírito Santo – the hotel’s design prioritized the pedagogical character, in order to provide students with different learning environments to experience and practice the acquired knowledge. This is reflected in the local gastronomy, highly recommended and recognized, and which will give the guest the opportunity to taste a good moqueca from Espírito Santo.

7. Cheese bread from São Lourenço (Minas Gerais)

There is no way to talk about cheese bread without mentioning the state of Minas Gerais. After all, despite the fact that the first records of this delicacy, which even gained the palate of foreigners, date from the 1950s, the most important milestone occurred in the 1960s, when the recipe was disseminated by a cook and businesswoman from Minas Gerais. The mixture of sour or sweet manioc flour with eggs, salt, vegetable oil and cheese is so successful in the country that there are snack bars and restaurants specializing in their own recipes.

Where to stay to taste?

It is part of the Circuito das Águas de Minas Gerais, in the Serra da Mantiqueira, the city of São Lourenço, one of the best known hydromineral resorts in Brazil. The main attraction of the place is the Parque das Águas, with more than 400 m² and several springs of mineral water, which are said to have healing properties. The Vila Chico hotel is a set of cozy chalets offering entertainment for the whole family in the city. In the reviews, there are those who specifically praise the local cheese bread – and even those who say they have never eaten one like it.

*Research commissioned by Booking.com in October 2021.

By Bianca Carvalho