# The best traditional Brazilian dishes

Typical dishes from Brazil's five regions, from Amazonian tacacá to gaúcho barbecue, chosen from those that come up most in Brazilian food guides.

- 15 votes · 24 items
- Sep 3, 2024 · tacoqueen_floripa
- https://even.best/en/l/22/the-best-traditional-brazilian-dishes

## Top 20

1. **Feijoada** (3 · ▲3 ▼0) — Black beans cooked with pork cuts and sausage, served with rice, collard greens, farofa and orange; a national symbol.
2. **Carne de sol with cassava** (2 · ▲2 ▼0) — Salted, wind-dried beef served with boiled or fried cassava and clarified 'bottle butter'.
3. **Churrasco gaúcho** (1 · ▲1 ▼0) — Meats roasted on skewers over a ground fire with coarse salt, a Rio Grande do Sul tradition; picanha is the star.
4. **Pão de queijo** (1 · ▲1 ▼0) — Cheese bread from Minas Gerais made with tapioca starch, crunchy outside and chewy inside.
5. **Moqueca baiana** (1 · ▲1 ▼0) — Fish or shrimp stewed in coconut milk, dendê palm oil, peppers and coriander.
6. **Coxinha** (1 · ▲1 ▼0) — Teardrop-shaped snack of potato or flour dough filled with shredded chicken; king of the snack bars.
7. **Baião de dois** (1 · ▲1 ▼0) — Rice and green beans cooked together with coalho cheese, carne de sol and coriander; from Ceará.
8. **Pato no tucupi** (1 · ▲1 ▼0) — Duck roasted and cooked in tucupi with jambu, the dish of the Círio de Nazaré in Pará.
9. **Galinhada with pequi** (1 · ▲1 ▼0) — Chicken rice with pequi, the Cerrado fruit; typical of Goiás.
10. **Tapioca** (1 · ▲1 ▼0) — A disc of cassava starch filled with sweet or savoury toppings; a north-eastern breakfast.
11. **Maniçoba** (1 · ▲1 ▼0) — The 'feijoada of Pará': cassava leaves cooked for seven days with pork cuts.
12. **Moqueca capixaba** (0 · ▲0 ▼0) — The Espírito Santo version, with no dendê or coconut milk, cooked in a Goiabeiras clay pot.
13. **Acarajé** (0 · ▲0 ▼0) — Black-eyed pea fritter fried in dendê and filled with vatapá, caruru and shrimp; intangible heritage of Bahia.
14. **Tacacá** (0 · ▲0 ▼0) — Hot tucupi broth with tapioca gum, jambu and dried shrimp, sold on the streets of Belém.
15. **Feijão tropeiro** (0 · ▲0 ▼0) — Beans with cassava flour, pork crackling, sausage, egg and kale; the dish of Minas muleteers.
16. **Bobó de camarão** (0 · ▲0 ▼0) — Cassava cream with shrimp, coconut milk and dendê, of Afro-Bahian origin.
17. **Vatapá** (0 · ▲0 ▼0) — Cream of bread or flour with shrimp, peanuts, cashews, coconut milk and dendê.
18. **Pastel de feira** (0 · ▲0 ▼0) — Thin fried pastry filled with meat, cheese or palm heart, served with sugarcane juice at street markets.
19. **Arroz carreteiro** (0 · ▲0 ▼0) — Rice with jerky or leftover barbecue, the dish of the gaúcho ox-cart drivers.
20. **Caruru** (0 · ▲0 ▼0) — Bahian okra dish with dried shrimp, peanuts, chestnuts and palm oil.
21. **Dried meat hideaway** (0 · ▲0 ▼0) — Cassava puree gratin with shredded dried meat filling, typical of the Northeast.
22. **Shrimp in strawberry** (0 · ▲0 ▼0) — Shrimps in a creamy sauce served inside a roasted pumpkin.
23. **Turned to São Paulo** (0 · ▲0 ▼0) — Typical São Paulo dish with bean tutu, pork chop, cabbage, fried egg, banana and crackling.
24. **Barreado** (-1 · ▲0 ▼1) — Beef cooked for up to 20 hours in a clay pot sealed with flour paste; from the Paraná coast.

How is this ranking ordered? By people's votes: each ▲ adds a point and each ▼ takes one away. Anyone can vote and add what is missing.