Brazilian Recipes

Brazilian cuisine is a rich tradition in which the Portuguese colonial heritage, the dende oil and spices that African slavery carried to the Bahia coast, and the manioc culture of the indigenous Tupi-Guarani peoples come together on a single plate. Tatonia features dozens of Brazilian recipes; feijoada (black beans with smoked meat), moqueca de peixe and moqueca de banana, brigadeiro, pao de queijo, vatapa (a Bahian shrimp sauce), coxinha, picanha, farofa, acai na tigela and quindim lead the way. The regional distinction is clear: Bahia (the strongest African influence, with dende oil, malagueta pepper and coconut milk), Minas Gerais (cheese, pao de queijo and tutsel doce de leite), Sao Paulo (Italian immigrant influence, with pizza and pasta adaptations), Rio Grande do Sul (the gaucho tradition, churrasco meats) and the Amazon (indigenous and river fish). Feijoada is considered Brazil's national dish; the classic recipe calls for black beans, 6 to 8 different meats (smoked tail, ribs, sausage, ear) and 4 hours of slow cooking. The secret of pao de queijo is manioc starch (tapioca starch); wheat flour is NOT used, so it is naturally gluten-free. The acai na tigela bowl is made from the fruit of the Amazon palm, with classic toppings of granola, banana and granola (a symbol of the Rio beach breakfast). Pao de Acucar is as much a symbol of the city as it is a sign of the Brazilian way of life. This page covers a broad Brazilian repertoire, from everyday single-plate feijoada and moqueca to street foods like coxinha and pao de queijo, all the way to tropical desserts such as acai and brigadeiro.