The best traditional Brazilian dishes
The top 3 according to 15 votes from people: Feijoada · Carne de sol with cassava · Churrasco gaúcho. (Updated Jul 14, 2026.)
Typical dishes from Brazil's five regions, from Amazonian tacacá to gaúcho barbecue, chosen from those that come up most in Brazilian food guides.
Automatically translated (original in Português). See the original
Top 20
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1
Feijoada
Black beans cooked with pork cuts and sausage, served with rice, collard greens, farofa and orange; a national symbol.
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2
Carne de sol with cassava
Salted, wind-dried beef served with boiled or fried cassava and clarified 'bottle butter'.
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3
Churrasco gaúcho
Meats roasted on skewers over a ground fire with coarse salt, a Rio Grande do Sul tradition; picanha is the star.
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4
Pão de queijo
Cheese bread from Minas Gerais made with tapioca starch, crunchy outside and chewy inside.
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5
Moqueca baiana
Fish or shrimp stewed in coconut milk, dendê palm oil, peppers and coriander.
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6
Coxinha
Teardrop-shaped snack of potato or flour dough filled with shredded chicken; king of the snack bars.
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7
Baião de dois
Rice and green beans cooked together with coalho cheese, carne de sol and coriander; from Ceará.
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8
Pato no tucupi
Duck roasted and cooked in tucupi with jambu, the dish of the Círio de Nazaré in Pará.
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9
Galinhada with pequi
Chicken rice with pequi, the Cerrado fruit; typical of Goiás.
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10
Tapioca
A disc of cassava starch filled with sweet or savoury toppings; a north-eastern breakfast.
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11
Maniçoba
The 'feijoada of Pará': cassava leaves cooked for seven days with pork cuts.
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12
Moqueca capixaba
The Espírito Santo version, with no dendê or coconut milk, cooked in a Goiabeiras clay pot.
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13
Acarajé
Black-eyed pea fritter fried in dendê and filled with vatapá, caruru and shrimp; intangible heritage of Bahia.
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14
Tacacá
Hot tucupi broth with tapioca gum, jambu and dried shrimp, sold on the streets of Belém.
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15
Feijão tropeiro
Beans with cassava flour, pork crackling, sausage, egg and kale; the dish of Minas muleteers.
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16
Bobó de camarão
Cassava cream with shrimp, coconut milk and dendê, of Afro-Bahian origin.
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17
Vatapá
Cream of bread or flour with shrimp, peanuts, cashews, coconut milk and dendê.
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18
Pastel de feira
Thin fried pastry filled with meat, cheese or palm heart, served with sugarcane juice at street markets.
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19
Arroz carreteiro
Rice with jerky or leftover barbecue, the dish of the gaúcho ox-cart drivers.
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20
Caruru
Bahian okra dish with dried shrimp, peanuts, chestnuts and palm oil.
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21
Dried meat hideaway
Cassava puree gratin with shredded dried meat filling, typical of the Northeast.
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22
Shrimp in strawberry
Shrimps in a creamy sauce served inside a roasted pumpkin.
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23
Turned to São Paulo
Typical São Paulo dish with bean tutu, pork chop, cabbage, fried egg, banana and crackling.
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24
Barreado
Beef cooked for up to 20 hours in a clay pot sealed with flour paste; from the Paraná coast.
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