Rich, substantial, and tropically flavored - vatapá is one of the most famous Brazilian dishes, a main course consisting of a combination of stale bread, fish (usually cod), shrimp, coconut milk, manioc flour, dendê palm oil, and cashews.
The dish is often consumed with white rice, or as a filling for acarajé fritters, another popular Brazilian dish. Bright yellow in color, vatapá is a specialty of Bahia, a state on the country's northeastern coast that is heavily influenced by the West Africans who were brought to the country as slaves.
MOST ICONIC Vatapá
Arrumadinho is a complex Brazilian dish that is usually served as an appetizer. The dish is a combination of four elements that are neatly organized and served together as a complete meal. The essential parts are sliced, sun-dried beef, diced and mixed vegetable vinaigrette, beans, typically black eyed peas, and farofa – a toasted cassava flour mixture.
All of the ingredients are seasoned with clarified butter, neatly arranged and served on a plate. The four elements of arrumadinho can either be mixed or consumed as individual dishes. A plate of arrumadinho is usually shared by a couple or a group of people, typically followed by a glass of cold beer or a freshly prepared caipirinha.
MOST ICONIC Arrumadinho
View moreCasquinhas de siri is a traditional dish consisting of creamy crab cakes served on a shell. It's made with a combination of crab meat, breadcrumbs, coconut milk, tomatoes, onions, yucca flour, green onions, cilantro, and parsley. The mixture is spooned into shells, then baked until golden brown.
The casquinhas are sometimes served over shredded lettuce, and they're usually garnished with lime wedges and accompanied by hot pepper sauce on the side. The dish is served piping hot as an appetizer or a bar snack.
MOST ICONIC Casquinhas de siri
MAIN INGREDIENTS
Known as bolinhos de bacalhau in northern Portugal and pastéis de bacalhau in the central and southern regions and Brazil, these crispy cod fritters are one of the most beloved Portuguese national dishes. They consist of dry salted cod, mashed potatoes, onions, parsley, eggs, and a variety of spices.
The cod is primarily soaked and deboned before it is incorporated in a creamy mixture that is shaped into elliptical or round forms and fried until golden brown and crispy on the outside. These small fritters are usually enjoyed as an appetizer served in restaurants or at formal dinner parties, but also as a satisfying main course accompanied by rice and various fresh salads.
MOST ICONIC Bolinhos de bacalhau
MAIN INGREDIENTS
Carne de onça is a traditional dish originating from Curitiba, where it's been served since 1953. It's also the town's official dish, a type of beef tartare made with a combination of minced beef, garlic, onions, chives, olive oil, Cognac, chili powder, and sweet paprika powder.
The minced beef is flattened, drizzled with Cognac, seasoned, and mixed with the remaining ingredients. Once done, the resulting mixture is usually shaped into a flat rectangle, and it's then served with toasted bread, mustard, and butter. The name of the dish means jaguar meat, referring to the Brazilian cat known as onça, because it's said that after eating the dish, you'll have the breath of the onça, a reference to the pungent ingredients used to prepare it.
MOST ICONIC Carne de onça
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