2026

Torresmo is the crackling, puffed pork belly snack that defines a Minas Gerais boteco. Cubes of skin-on belly are slowly rendered in their own fat and then

Bolinhos de bacalhau are crisp, golden salt cod fritters that Brazil inherited from Portugal and made its own. In Rio’s botecos they arrive piping hot with

Empadinhas are bite-size pies with a crumbly, buttery crust and a creamy filling, baked in little fluted tins. They are a staple of Brazilian bakeries, bea

Pastel is the crisp, blistered fried pastry sold at Brazil’s open-air street markets, called feiras, where vendors fry them to order in giant woks of oil.

Coxinha, or little thigh, is the teardrop-shaped chicken croquette that rules Brazilian snack bars and birthday parties. A creamy shredded chicken filling

Pão de queijo is the pride of Minas Gerais: golden little balls with a crisp shell and a soft, cheesy, stretchy center. Brazilians eat them for breakfast,

Most of the world thinks of avocado as savory, but in Brazil it is treated like any other sweet fruit. Vitamina de abacate is a thick, creamy shake of ripe

Mingau is the warm, spoonable porridge that Brazilian grandmothers make for breakfast, for supper and for anyone feeling under the weather. This version is

Brazilians stir a spoonful of requeijão, a soft and spreadable cheese, into almost everything, and scrambled eggs are no exception. It melts into the eggs

Cuscuz nordestino is the golden steamed cake that starts the day in homes across Brazil’s Northeast. It is loosened with a fork, crowned with butter and se