Dining in Brazil
- Categories of Restaurant
- Small, basic establishment, found on every street corner, selling fruit juices, alcoholic and non-alcoholic beverages, some snacks.
- Various ranges at different prices, Brazilian and international cuisine.
- "Eat as much as you like" formula, very popular in Brazil. It may be grilled meat (churrascaria), pizzas, sushi.
- Rules For Eating Out
- Restaurants are open all day, from noon to midnight.
|Economy Meal||5-10 BRL|
|Medium Price Meal||10-30 BRL|
|Good Quality Meal||50 BRL and more|
- Food Specialties
Arroz (white rice), feijão (black beans) and farofa (cassava flour) : the Brazilian staple diet. In addition there are three other components: carne (beef), peixe (fish) and galinha (chicken).
The feijoada, the national dish, is a stew of pork and black beans.
In the north there is strong Indian influence, with many fruits and tubers.
On the north-east coast, the cuisine has a more African flavour: chillis, spices and the delicious dendê oil (palm oil).
The moqueca, a sort of sea-food based sauce or stew, is a specialty of Bahia.
The acarajé, composed of peeled red beans, fried in palm oil and stuffed with vatapa (dried shrimp, with chilli and tomato), is sold by the Baianos on street corners.
In Minas Gerais, they prepare the comida mineira, pork and vegetable based cuisine with kuiabo (a sort of bean) and tutu (fried bean paste).
In the south, the comida gaucha is prepared with meat.
- The Brazilians are very fond of beer. Cachaça, sugar cane spirit, is a strong liqueur of which there are many varieties. The cheapest and most common strong alcohol in Brazil, it is the basis of many delicious cocktails including the famous caïpirinha. Wine is not so common and is generally only served in international cuisine restaurants.
- Dietary Restrictions
- There are no dietary restrictions in the country.
- Table Manners
- Continental. Tips are optional but strongly advised according to the quality of the service and the friendliness of the waiter; about 5 to 10% of the bill.
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