More than a mere fish stew, moqueca is served with theatrical flourish as the piping hot clay pot is uncovered at the table amidst clouds of fragrant steam. Baianos (residents of Bahia, in the North-East) and Capixabas (from the neighbouring state of Espírito Santo) both lay claim to the origins of the dish, and both serve up equally tasty variations. At its simplest, fish and/or seafood are stewed in diced tomatoes, onions and coriander. The Capixabas add a natural red …

Cachaça is the national drink and the most popular distilled alcoholic beverage in Brazil. It is a distilled spirit made from sugarcane juice.

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan (http://allrecipes.com/recipe/br…)

Pão de queijo are essentially a version of French gougères. Like gougères, the dough for pão de queijo starts on the stovetop and eggs are beaten in one at a time. Also …

Acarajé is a traditional street food in Brazil, it is especially popular in the state of Bahia.

Quindim is a custard and usually presented as an upturned cup with a glistening surface and intensely yellow color. The mixture can also be made in a large ring mold (like a Savarin mold) in which case it is called a "quindão" and served in slices.

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It has been described as a national dish of Brazil, especially of Rio de Janeiro. It is usually a version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage,other vegetables such as tomatoes, carrots, and cabbage. may be added if desired. This is excellent served over brown rice.