A staple of Northeastern Brazil, carne de sol (lit. meat of the sun) - sometimes also called carne de sereno or simply jabá - refers to heavily salted, sun-dried meat. Carne de sol is traditionally prepared with either beef or goat meat, and the origins of this centuries-old meat preservation method are attributed to the so-called sertanejos, cattle ranchers living in the vast, semi-arid Brazilian hinterlands.

Today, carne de sol is a delicacy found all across the country and, if not grilled or cubed and used in various stews, it is typically served with coalho cheese and accompanied by a thick manioc gruel called pirão or boiled cassava.

Cartola is a traditional dessert originating from Pernambuco, but popular across the country – it can be found both in restaurants and home kitchens. The name of the dish means top hat. It's made with sweetened and fried bananas in combination with cheese.

The cheese should brown and bubble, but not melt, so queijo coalho cheese is most often used for this dish. In texture, it's like a firm feta, but without the saltiness in flavor. The bananas are cut lengthwise, then fried in butter, while the cheese is sprinkled with a combination of sugar and cinnamon before it's heated through.