I wanted to taste Brazil. Not a hint. A real bite. So I did a little food tour. Part at a local Brazilian spot near my house. Part in my own kitchen. It was loud, messy, and so, so good.
That whole idea of a full-flavored immersion reminded me of this piece on The Taste of Brazil: A Week on My Plate that originally pushed me to jump in.
You know what? I’m still thinking about that cheese bread. If this whets your appetite for more Brazilian stories and recipes, head over to Brazzil Magazine for a deep dive into the country's vibrant food culture.
Warm Start: Pão de Queijo
First day, I grabbed pão de queijo. It’s little cheese breads made with tapioca flour. Crisp outside, soft and stretchy inside. I had some at the café, hot from the oven. I also baked a frozen bag at home later. Trader Joe’s has a decent one, but the bakery ones were lighter and puffed more.
They taste cheesy but not heavy. I ate three before I noticed. My friend called it “Brazilian popcorn.” She was right. I dipped one in a bit of salted butter. Not needed, but I did it anyway.
Sunday Bowl: Feijoada
On Sunday, I tried feijoada. It’s a black bean stew with pork. The bowl came with rice, farofa (toasted cassava flour), greens, and orange slices. The beans were smoky and thick. The pork was tender, some bits a little chewy.
I liked the farofa. It’s sandy in a good way. It soaks up the bean gravy. The orange? It cuts the fat and wakes your mouth up. My only note: it was salty. Not bad, just “I need water” salty. I took a nap after. No regrets.
Fire and Skewers: Churrasco Night
Midweek, I went to a churrasco spot. The servers walked by with big skewers. I waved for picanha, the star cut. It had a fat cap that melted on the grill. I asked for medium-rare. It came juicy, with crunchy salt on top. A little dip of chimichurri? Yes, please.
Sides were simple: rice, beans, farofa, and vinagrete (tomato-onion-lime salad). I sipped Guaraná Antarctica. It tastes like apple meets bubble gum, but not too sweet. I know that sounds odd. It works.
Downside? Meat sweats are real. Also, some cuts were a bit too salty. Keep your water close.
Street Bite Cravings: Coxinha and Pastel
I love snack food. So I grabbed coxinha, a tear-shaped fried dough filled with shredded chicken and creamy catupiry cheese. Crunchy shell. Soft, cozy middle. It tastes like a hug. I burned my tongue because I couldn’t wait. Classic me.
Then I had pastel, a thin fried pocket. Mine had ground beef, olives, and a tiny bit of heat. Grease happens. The smell stuck to my jacket. Worth it, but maybe don’t wear your nice sweater.
A Bright Stew: Moqueca
Another night, moqueca. This is a fish stew with coconut milk, tomatoes, peppers, and palm oil. My bowl came with rice and a thick sauce made from cassava and fish stock. The broth was sunny and rich. I could taste lime and cilantro, too.
It felt like beach food. Warm, bright, and a little heavy. I liked it, but the palm oil flavor is bold. If you don’t like strong oils, share a bowl first.
Sweet Things: Brigadeiro, Açaí, and Paçoca
Dessert time. Brigadeiro is a chocolate fudge ball rolled in sprinkles. It’s soft, sticky, and very sweet. If you’re curious about how Brazilian cocoa behaves in desserts like this, check out this hands-on review of Brazil cocoa. I had two and got sugar happy. Then sleepy. I also tried paçoca, a crumbly peanut candy. Tastes like a peanut butter cookie that forgot to be baked. Loved it. For an even wider view of the highs and lows of the country’s confection scene, I enjoyed this honest rundown of Brazilian chocolate.
Feeling inspired by all those nutty flavors, I’m eyeing a jar of Brazil nut butter next time I hit the market—apparently it’s way creamier than peanut butter.
Açaí bowl? Yes. Cold, thick, and purple. Mine had banana and granola on top. Some places add guaraná syrup, which makes it sweeter. I like a lighter hand with the syrup. Fresh fruit is enough.
Small Cup, Big Punch: Cafezinho and Caipirinha
Cafezinho is a tiny, strong coffee, usually sweet. I took one shot after lunch. It cut through the heavy food like a bell. Sharp and clean.
At night, I had a caipirinha. It’s cachaça (sugarcane spirit), lime, sugar, and ice. Bright and tart. The first sip bites, then it smooths out. One is lovely. Three is a mistake. Trust me.
If you ever want to text a friend about grabbing late-night pão de queijo or send a flirty nod to that spicy feijoada you both love, remember that there’s a whole playbook of suggestive food emojis ready to do the talking. This quick primer on sexting emojis breaks down the most tongue-in-cheek icons—think peppers, peaches, and droplets—and shows exactly how to use them so your next dinner invite lands with the perfect amount of heat.
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Little Tips I Wish I Knew
- Ask for picanha medium-rare. The fat renders better.
- Add orange slices to feijoada. Not just garnish.
- Spoon vinagrete over grilled meat. It wakes it up.
- Try farofa on everything. It adds crunch and soaks juice.
- If you have peanut allergies, skip paçoca.
- Pão de queijo is gluten-free, thanks to tapioca.
- Bring mints. Garlic and onion hang around.
- Wear clothes that don’t mind a little grill smoke.
- Need a light, crunchy snack between meals? A handful of sprouted Brazil nuts does the trick.
What I Didn’t Love
- Salt levels run high. Tasty, but thirst city.
- Fried stuff can feel heavy. My jacket smelled like oil after.
- Wait times were long on Sunday. I waited about 25 minutes for feijoada.
- The caipirinha was sweet at one bar. I asked for less sugar the next time. Much better.
- Brigadeiro can be too sweet if you’re not a sugar fan. Share a plate.
My Take
Brazilian food feels warm and loud. It hits you with salt, fat, heat, and joy. You eat, you laugh, you sit back, and you sigh. I had a few misses, sure. A little too salty here. A bit too sweet there. But the highs? They were worth the trip.
If you try one thing, start with pão de queijo. If you want the full hug, get feijoada on a Sunday. And if someone walks by with picanha, wave them over. Don’t think. Just go.
Next round, I’m chasing moqueca again. And I’ll save room for cafezinho. I learned my lesson with the sweets—well, maybe.
—Kayla Sox