Brazil is the world's fifth-largest country, and the diversity of its food reflects this enormous scale. From the Afro-Brazilian kitchens of Bahia to the Germanic-influenced churrasco of Rio Grande do Sul, from the river fish of the Amazon to the dairy-rich mountains of Minas Gerais — Brazil's regional cuisines are radically different from each other.
Bahia — The Afro-Brazilian Kitchen
Bahian cuisine is built around dendê oil, coconut milk, dried shrimp, and a particular use of herbs and spices that is unique in South America. Key dishes: Moqueca Baiana, Acarajé, Vatapá, Caruru, Xinxim de Galinha.
Minas Gerais — The Land of Comfort Food
This landlocked state produced a cuisine centered on fresh cheese, pork, tutu de feijão, and Frango com Quiabo. Key dishes: Tutu de Feijão, Feijão Tropeiro, Pão de Queijo, Doce de Leite.
The Amazon — Ingredients from the Rainforest
Amazonian cuisine uses fish from the world's greatest river, exotic fruits, and ingredients impossible to find elsewhere. Key ingredients: Pirarucu (the world's largest freshwater fish), Tucumã, Açaí (consumed savory here), Jambu (a numbing herb), Brazil nuts eaten fresh.
Rio Grande do Sul — The Gaúcho South
The southernmost state reflects the influence of German, Italian, and Spanish immigrants who settled the pampas. Churrasco is king. Key dishes: Churrasco Gaúcho, Costela no Bafo, Arroz Carreteiro.
São Paulo — Brazil's Melting Pot
São Paulo, the world's largest Portuguese-speaking city, has the most diverse food scene in Brazil. Waves of Japanese, Italian, Lebanese, and Spanish immigration have layered extraordinary culinary complexity onto a Brazilian foundation.