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Brazilian Cuisine

“Brazilian Cuisine” (“cocina brasileña") is a term that can cover all sorts of gastronomic pleasures, ranging from exotic, tropical plates in the Amazon to the beloved steak houses or “churrascarias” of the south. Like much of coastal Latin America, Brazilian cuisine uses rice and beans as a staple, and then adds different sorts of seafood or meat, with plenty of spice. Manioc is sometimes used as an alternative to rice. The national dish, feijoada, is a rich stew of beans and different kinds of meats, accompanied by many tasty side dishes, and often followed by a nap. Acapulco has served as the host to Brazilian-style restaurants from time to time, usually of the southern variety, which employs the system called “rodizio,” in which servers circulate though the dining room, each with a different type of grilled meat on a spit, serving the guests until they are full.