Caldeirada is the one-pot fish stew of Brazil’s rivers and coast, adapted from a Portuguese fisherman’s dish. In the Amazon it is made with big, meaty rive

Pato no tucupi is Pará’s most celebrated dish and the centerpiece of family lunches during Belém’s Círio de Nazaré festival. Roasted duck is simmered in ta

Tacacá is the hot, sour, tingling soup that Belém lines up for every afternoon, served in a dark gourd bowl called a cuia. Yellow tucupi broth is ladled ov

Canja is the chicken soup Brazilian mothers and grandmothers make for colds, for new mothers and for chilly evenings. Bone-in chicken simmers with vegetabl

Caldo verde, green broth, came to Brazil from northern Portugal and became a winter and festa junina favorite. Silky ribbons of collard greens float in a c

On the beaches of Brazil’s Northeast, vendors carry tiny charcoal grills across the sand and toast skewers of queijo coalho to order. The firm cheese turns

Quibe arrived in Brazil with Syrian and Lebanese immigrants and has been a beloved salgado ever since. This baked version, quibe assado, layers spiced beef

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