She is one of the most interesting kitchens of the Brazil and, without a doubt, most genuine, with predominant an indigenous influence.
The fresh water fish as much as salty constitute one of their main basic foods, consumed generally “moqueado�, technique to roast first and later to emit smoke in the wood, this called technique “moquem� was adopted by the French pirates as “they bouquen�, of it comes the name to them from buccaneers.
In For (Bethlehem do For), he is native the Watercress do For or Jambú, vegetable of magical leaf that biting its flower gives an anesthesia sensation us.
The condiments are inspired by wild flavors, like the tucupí sauce and vatapá, sharp stew that accompanies the shrimps.
It has exotic and exquisite fruits with evocative names: piquiá pupunha (the Coco, that appetizer taking), handle, cupaçu, açai, abiu, ingá, will japurá, açaí, jatobá, cupuaçú, bananas, pupuña and mainly, guaraná, bases of a delicious refreshment, that considers national drink him.

Selection of the most representative plates:
Tacacá not tucupi: it is a mixture of rubber and polvillo of cassava with a sauce, tucupi, also extracted of the dry cassava, prawns and jambu, a similar vegetable to the watercresses, but that the peculiar one has to be able to leave the language slept. It is a typical plate of the street, taken in an earthen bowl, generally to the dusk, next to the kiosks of tacacazeiras.
Munguzá: papilla of maize with Coco small pieces.

Papilla of green, rallado and boiled banana in milk
Nécoras or crabs: the crustaceans boil themselves, being them retired of the shell, clean, divided, fried lightly with sauce. The shells fill up with this mixture and they cover with flour toast in butter.

Fresh water fish of the Amazonia, like pirarucu or peixe boi (fish ox): first milk spanish stew is prepared of nut of For and the second in the form of ribs roasted to the live coal.
Duck not tucupi: duck cooked in a sauce with wild cassava and seasoning with jambu (a similar grass wild to the watercress that has the property to leave the language slept).

Plural, rich and it is varied, it reunites different cultures, towns that express their identities with own ingredients, plates and rituals, combining to the continents African, European and American.
The African kitchen of the northeast of Brazil was introduced by the black slaves who arrived as of century XVI to work sugar cane and to set off the mine. Their prescriptions mainly are based on the fish and seafood, made, especiadas and very sharp.
He is frequent to be in Salvador de Bahia to bahianas (black women dressed in traditional suits, with skirt, dressing gown of embroider, many necklaces and bracelets and the turban) selling acarajé and other traditional products of the bahiana kitchen.

Selection of the most representative plates:

Vatapá: consisting of fish (pargo or corvina) accompanied by one it thickens sauce done with grazes of yucca, tomato, the Coco and oil of palm.

The carurú: it passes through species of “panaché '' gratinado of vegetables cooked with peppers and shrimps.

Moqueca: of fresh prawns (stew seasoned with grass, especially coriander, lemon, onion and milk of the Coco and oil of dende). One takes control sharp of aromatic pepper.

Casquinha of siri: meat of green and served sauce crab, sliced in its shell.

Acarajé: doughnuts done with graze of black oil string beans fried of dendé (palm oil) stuffed with vatapá and sauce of dry prawns. It is a food of street or appetizer, of which they eat before the food or of dinner, abrir the appetite, or at any time.

In the zone center the west the fish of River of Mato Grosso are variadísimos: cucu-rubatá, dourado, pacú, piabú. Roasts, surrounded in banana leaves with fat salt on roofing tile or the grill, and accompanied are taken with vinagreta sauce superficially.
The pig kitchen is own of the zone of the interior.
In the region of Mato Grosso and Rio Grande, to the south, the influence is Creole, gaucha. The diet is carnivorous and the meats are, logically, the great pillar of this kitchen.
One “churrascaría� estimates, then, the succulence of the meats and the application of rodízio - as technical cooking on tier to us and substantial cuts of head of cattle or pig.

Selection of the most representative plates:

Back and ham of pig: preparations of different forms, in marinade, roast, roast with honey, etc.

Tutu de Feijao: kidney beans cooked normally and thickened with flour of cassava spilled in the form of rain on these. Fresh sausages and fried eggs eat generally with.

Roupa velha: dry meat or surpluses of meat roasted fried with cassava flour.

Pão of queijo: flour rolls finísima and cheese that eat just left the furnace.

Rice with suã: suã is the part inferior of the spine of the pig with all the adjacent meat. Suã is gilded and the rice along with some potatoes is fried lightly. Everything cooks.

Flavorful farmer and, the kitchen of Mines this, like its neighbors of the Southeast, cradle in junga black, the rice and the dry meat, but the pig roast and the stuffed turkey accompanied by fruits appear sometimes in the menu.
The cheese that is elaborated in the country (queijo of Mines) is famous in all Brazil and accompanies the breakfasts with jam by guava (goiaba).
Excellent barbecues in the charrascarias use generally� as Belo Horizonte.

Selection of the most representative plates:

Tute mineiro: puree of runner beans and flour of cassava with torreznos, is combined with angu (maize flour cooked with butter).

Pao of queijo: roll of cassava and rallado cheese.

Back of pig, turned of kidney beans, perforated cabbages: the turned one is the almost whole, spanish stews and fried lightly, mixed kidney beans with cassava flour.

Brown Galinha ao molho: (gray sauce hen), accompanied by its blood and ripened with vinegar and condiments.

Galinha stewed with quiabo and angu: quiabo: it is a vegetable and angu: it is a mass done of flour of maize and water.

Feijoada: it is considered in numerous gastronomical publications like the national plate of Brazil, has his origin in from Rio de Janeiro zone of Rio de Janeiro. One becomes with a stew of black kidney beans (also it can take rice), cooked with a great variety and abundance of salty, smoked and fresh meats (ribcage of pig, thin of brackish pig, espaldilla smoke signal, meat of dry cow, sausages of several types, etc.), accompanied by cut cabbage very fine, flour of cassava and pepper. To the kidney beans and the meats generally use separately.
Other representative plates are: variable soups (of kidney beans, hen with rice, etc.), the stews of meat, the kidney beans (black string beans) with rice, crumbled codfish and sardines to the live coal.

The kitchen of the south or them cold “territories of Pampas� (where are the Brazilian gauchos of abombachados pants) is the paradise of the fresh or prepared meats to the barbecue.
They are observed in some of its plates the influence of the German and Italian kitchen.
In the coast, the fruits of sea just fished, have an important place in the gastronomy of the south of Brazil.

Selection of the most representative plates:

Barreado: layers of meat and bacon, spanish stews in mud pot with mass of wheat flour.

Churrasco: meat roasted to espeto with free service (rodizio).

Other components of the Brazilian kitchen:

Farofa: is flour of cassava greased with butter, it is also taken when he becomes humid and crisp, when mixes with eggs or fresh sausages, torreznos, cabbage or hundreds of other possibilities. She is more flavorful when one eats just done, warms up or to the room temperature. It is the most common support of the Brazilian kitchen and also serves to fill up birds, like the chicken or the turkey roast.

Bread: there are many bakeries that do fresh bread the day throughout. The most current bread is similar to baguette French and French bread is called to him. The bread for sandwiches and aperitives is the mold bread, that can be found of several types. The bakeries also sell other small types of salty and sweet breads, spirals, braids and French rolls.

Desserts: it exists a great variety from cakes, pudding, Macedonian of fruits, compote with cheese, ice creams, fruits. Of the fruits, the most known they are the banana, the guava, the handle, maracuyá, the cherimoya, fruit do count, camu-camu, guarana, pitanga, cajú, haw, but perhaps the most appreciated he is jabuticaba (in the similar form the grape, very good to consume it like fruit)
The ice creams done with Brazilian fruits are delicious, like the ice cream of pineapple, handle, the Coco, etc.
The avocado, in Brazil, eats with sugar, like cream of avocado or ice cream of avocado. For the most exquisite palates they recommend to divide the avocado by half, to retire the bone, to add a little sugar to him, wine of Oporto and chestnut of For rallada and to eat it with spoon.

Candies: to the Brazilians they like their quite sweet candies, like the Arabs and other towns. There are several types of candies of fruits: candy of guava, candy of papaya, candy of fig, etc. Are also sweet solids or in you graze that they can be cut with the knife: guayabada, marmelada (quince jam), pessegada (peach jam), coconut candy, etc.
The preparation of candies and cakes is intimately ligature to the colonial time, concretely to the convents. They were the Portuguese nuns those that brought the art of the confectionery and the production of small put sweet jewels on cestitas of trimmed paper. Many of the convents sold their candies. The daughters of the gentlemen, generally students of the convents, immediately became exquisite reposteras, teachers in the handling of the sugar, unique branch of the kitchen that was allowed to them.
At the moment, the art of the confectionery is an occupation that demands long time and the sweet finísimos of other times are not with facility, having replaced by candies easier to elaborate, with milk generally condensed, that gives to all a similar flavor him to the one of long ago. Most famous he is brigadeiro (sweet of chocolate and it hemstitches), appreciated by the children and who offer themselves in the infantile birthdays. Others are: olho-of-sogra, quindim, cajuzinho, sigh, bombom of nozes, bem-married, camafeu.
 
Cafezinho: the coffee is a drink very appreciated anywhere in the world, but in Brazil it acquires a special importance. Cafezinho uses in small cups, at intervals frequent, throughout the day. Many people take several cafezinhos per day. The Brazilian executives do their businesses taking a coffee, while the housewives receive to the visits with cafezinho just done, strained at the moment, since in Brazil the coffee is hospitality symbol. All the public dependancies and even the private offices at least usually serve a coffee twice per day. In the hairdressing salons coffee even uses continuously.
 
Drinks:
 
Beer: it is very good sea bream and one uses in the form as chope or in bottle., the main marks are Skol, Brahma and Antárctica.

Caipirinha: it is the national drink of Brazil, takes control of cachaça (brandy distillate of the sugar cane), juice of Lima, sugar and ice. He is not recommendable to acquire it to the traveling salesmen, since they can use nonpotable ice. Other versions are caipivodka (with vodka) and caipisake (with sake). Some places offer fashionable it with different fruits: pineapples, mandarin, etc. One of cachaça more appreciated is the one of Minas Gerais or Saline.

Frozen mate: it has taste you, but its aroma is similar to the tobacco.

Guarana: fact with fruits that grow the Amazon, tastes carbonated to water creamy, attribute tonificantes powers to him.

Cane broth: sugar cane juice.

Search of the Coco: very smooth and pleasant drink, invites to drink although of fast effects. One is made up of beaten milk of the Coco, rum and sugar in the beater.

Water of the Coco: water of the Coco, is not the Coco milk. Very good to hydrate itself.

Water: It is not recommended to drink of the faucet, since usually he is not potable, to always acquire prepared mineral water with or without gas.    
                                                                                   
Sao Paulo: gastronomic capital of Brazil: this city has become one of the more important gastronomic centers of the world, are more than thousand restaurants those that are in the city, serving eaten typical of all the regions as Brazil and all the countries of the world, satisfying from simplest to the most exquisite palate. From food aphrodisiac, Chinese, Vietnamese, Scandinavian, Japanese, Creole, marroquina, Arab, jewish, Italian, Spanish, French, German, in short, absolutely everything and to any hour of the day or at night. If the visitor wishes to feel and to taste the exotic aromas she recommends a visit by the Municipal Market of Sao Paulo. The Mercadao, as it is well-known, this located in one of the most representative buildings of the aquitectura of the period of the blossoming of the culture of the coffee in the State.
Sao Paulo presents/displays the greater concentration of Japanese outside Japan. The consequence is, evidently, an extraordinary supply of establishments and types of Japanese food (they are more than one hundred restaurants). The proximity of the coast, the amount and quality of the fish and seafood, bases of this kitchen, are the ingredients of recognized excellence. The restaurants that serve churrasco, with their meats to the live coal, diverse salads and typical supports offer a unique opportunity to savor all the existing cuts of meat. A unique experience for the lovers of the good kitchen.

Restaurants recommended in Brazilian Madrid of food: