45+ Authentic Brazilian Lunch Recipes to Spice Up Your Week

Brazilian cuisine is a vibrant fusion of diverse cultural influences, with a rich history shaped by indigenous, African, and Portuguese traditions.

The country’s culinary landscape is defined by bold flavors, fresh ingredients, and a sense of community. One of the best ways to experience the essence of Brazil is through its lunch dishes.

From hearty stews to light salads and savory snacks, Brazilian lunch recipes offer something for every palate.

Whether you’re craving a comforting bowl of Feijoada, the Brazilian national dish, or a simple, satisfying plate of Pão de Queijo (cheese bread), the possibilities are endless.

In this blog article, we’ve gathered a collection of 45+ Brazilian lunch recipes that will transport you straight to the heart of Brazil.

These dishes not only showcase the flavors of Brazil but also the cultural significance behind them.

Whether you’re a seasoned home cook or a newcomer to Brazilian cuisine, these recipes are perfect for anyone looking to explore the delicious world of Brazilian lunch options.

45+ Authentic Brazilian Lunch Recipes to Spice Up Your Week

Brazilian lunch recipes are a celebration of rich, bold, and diverse flavors.

They bring together a beautiful mix of spices, fresh vegetables, grains, and proteins that offer a balance of nutrition and indulgence.

Whether you’re looking to prepare a simple weekday meal or something more extravagant for a special occasion, Brazilian cuisine has something to offer.

These 45+ recipes give you the tools to explore Brazil’s food culture in your own kitchen, while also giving you a deeper understanding of the nation’s culinary traditions.

Don’t be afraid to get creative and adjust the recipes to suit your taste – just like in Brazil, meals are best enjoyed with good company and a little bit of flair.

Feijoada (Brazilian Black Bean Stew)

Feijoada is a hearty and flavorful Brazilian stew made with black beans, pork, and beef. This dish is often considered Brazil’s national food and is traditionally enjoyed during festive gatherings. Served with rice, sautéed collard greens, and orange slices, Feijoada offers a rich and satisfying meal. The slow cooking process allows all the flavors to meld together, making it a perfect dish for any occasion.

Ingredients:

• 2 cups black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1 lb smoked sausage (linguiça), sliced
• 1/2 lb bacon, chopped
• 1/2 lb beef short ribs
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 cups water
• 1 orange, sliced (for garnish)
• Cooked white rice (for serving)
• Collard greens (for serving)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove and set aside.
2. In the same pot, add the pork shoulder, sausage, and beef short ribs. Brown the meats on all sides, then remove and set aside.
3. Add the chopped onion and minced garlic to the pot. Sauté until softened, about 5 minutes.
4. Return the meats to the pot, then add the soaked black beans, bay leaves, cumin, and salt and pepper. Pour in the water, ensuring the beans are covered.
5. Bring to a boil, then reduce to a simmer. Cover and cook for about 2-3 hours, or until the beans are tender and the meats are cooked through. Stir occasionally and add more water if needed.
6. While the feijoada cooks, sauté collard greens in a little olive oil until wilted.
7. Serve the feijoada with a side of white rice, sautéed collard greens, and orange slices for a complete meal.

Feijoada is more than just a meal; it’s a symbol of Brazilian culture and a dish that brings people together. The combination of savory pork, beef, and smoky sausage, all simmered with black beans, creates a comforting, filling dish that is perfect for large gatherings. Whether enjoyed during a holiday celebration or a casual Sunday meal, Feijoada is sure to impress with its rich flavors and satisfying textures.

Moqueca Baiana (Bahian Fish Stew)

Moqueca Baiana is a traditional Brazilian fish stew originating from the coastal region of Bahia. This dish features fish simmered in coconut milk, palm oil, tomatoes, onions, and a blend of spices that create a deliciously aromatic stew. Known for its vibrant flavors and tropical ingredients, Moqueca Baiana is perfect for seafood lovers looking for a taste of Brazil’s culinary heritage.

Ingredients:

• 1 lb firm white fish fillets (like snapper or cod), cut into chunks
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 tbsp palm oil (dendê oil)
• 1 tbsp lime juice
• 1/2 cup cilantro, chopped
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• Cooked rice (for serving)

Instructions:

1. In a large pan, heat the palm oil over medium heat. Add the sliced onions, bell peppers, and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the chopped tomatoes and cook for another 5 minutes, allowing them to break down and form a sauce.
3. Stir in the paprika, cayenne pepper, and a pinch of salt and pepper.
4. Add the fish chunks and pour in the coconut milk. Bring the mixture to a simmer, then cover and cook for 10-15 minutes, or until the fish is cooked through and tender.
5. Finish with a squeeze of lime juice and a sprinkle of fresh cilantro.
6. Serve the Moqueca Baiana hot with steamed white rice on the side.

Moqueca Baiana offers a perfect blend of tropical flavors with the creaminess of coconut milk and the earthy richness of palm oil. The fish absorbs all the spices and flavors, making each bite a burst of deliciousness. Whether you’re enjoying it by the beach or in your kitchen, Moqueca Baiana is a vibrant, comforting dish that showcases the beauty of Brazilian seafood cuisine.

Galinhada (Brazilian Chicken and Rice)

Galinhada is a classic Brazilian chicken and rice dish that combines tender chicken with seasoned rice cooked in a rich, savory broth. This dish is often made for large family gatherings and offers a hearty and satisfying meal. With the addition of vegetables and a burst of saffron or turmeric, Galinhada brings comfort with every bite, making it a staple in Brazilian homes.

Ingredients:

• 1 whole chicken (cut into pieces)
• 2 cups rice
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp saffron or turmeric
• 4 cups chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chicken pieces and brown on all sides, then remove and set aside.
2. In the same pot, sauté the onion, garlic, bell pepper, and tomatoes until softened, about 5 minutes.
3. Add the paprika and saffron (or turmeric) and stir to combine.
4. Return the chicken to the pot and add the rice. Stir to coat the rice with the vegetable mixture.
5. Pour in the chicken broth and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
7. Garnish with fresh parsley before serving.

Galinhada is a simple yet flavorful dish that highlights the comforting nature of Brazilian home cooking. The combination of tender chicken and perfectly seasoned rice makes it a beloved meal for any occasion. Whether served at a family gathering or a cozy weeknight dinner, Galinhada delivers a satisfying, aromatic experience that will bring the flavors of Brazil to your table.

Picanha (Brazilian Grilled Steak)

Picanha is a beloved Brazilian cut of beef known for its rich flavor and tenderness. It’s typically grilled over an open flame and served with simple seasoning, allowing the natural taste of the meat to shine. Often a centerpiece at Brazilian barbecues, or churrascos, picanha is easy to prepare and guarantees a mouthwatering experience for steak lovers. When paired with traditional sides like rice, beans, and farofa, picanha makes for a truly authentic Brazilian meal.

Ingredients:

• 2-3 lbs picanha (top sirloin cap), fat side up
• 2 tbsp coarse sea salt
• 1 tbsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat the grill to medium-high heat.
2. Trim any excess fat from the picanha, but leave a thick layer of fat on the top, as this will help keep the meat moist and flavorful.
3. Season the picanha generously with coarse sea salt and black pepper on both sides.
4. Place the picanha on the grill, fat side up, and cook for about 10-12 minutes per side, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium).
5. Remove from the grill and let the meat rest for 5-10 minutes before slicing.
6. Serve the picanha with rice, beans, and farofa for an authentic Brazilian barbecue experience.

Picanha is the epitome of Brazilian barbecue—simple, flavorful, and satisfying. The combination of the fatty cap and perfectly seasoned meat creates a rich, juicy steak that is impossible to resist. Whether you’re hosting a backyard barbecue or celebrating a special occasion, this Brazilian grilled steak will impress your guests with its tender texture and bold flavors.

Arroz com Pequi (Brazilian Rice with Pequi)

Arroz com Pequi is a traditional Brazilian dish from the central region of Brazil, particularly the states of Goiás and Minas Gerais. Pequi, a unique and aromatic fruit, is the star of this dish. It imparts a distinct, earthy flavor to the rice, making it a beloved comfort food. This dish is often served with chicken, but it can also be enjoyed on its own, providing a delicious way to explore Brazilian regional cuisine.

Ingredients:

• 2 cups long-grain rice
• 1 cup pequi (fresh or jarred), pitted and chopped
• 1 lb chicken pieces (optional, such as thighs or drumsticks)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 3 tbsp vegetable oil
• 4 cups chicken broth
• 1 bay leaf
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. If using chicken, season it with salt, pepper, and a pinch of cumin. In a large pot, heat 1 tbsp of vegetable oil and brown the chicken pieces on all sides. Remove and set aside.
2. In the same pot, add the remaining vegetable oil and sauté the onion and garlic until softened, about 5 minutes.
3. Add the chopped tomato and cook until the tomatoes break down and release their juices.
4. Stir in the rice, ensuring it is coated with the vegetable mixture.
5. Add the chicken broth, bay leaf, and cumin, and bring the mixture to a boil. Once boiling, reduce the heat, cover, and simmer for 15 minutes.
6. Add the pequi and, if using, the browned chicken back into the pot. Continue cooking for another 10-15 minutes, until the rice is cooked and the liquid has been absorbed.
7. Serve the Arroz com Pequi hot, garnished with fresh cilantro, if desired.

Arroz com Pequi offers a deliciously unique taste of Brazilian cuisine, with the pequi fruit providing a distinct, bold flavor that elevates the simple rice and chicken combination. This dish is perfect for those looking to try something new and adventurous while still enjoying the comforting, hearty qualities of a traditional rice dish. With its earthy aroma and flavors, Arroz com Pequi is a true representation of Brazil’s culinary diversity.

Bobo de Camarão (Brazilian Shrimp Stew)

Bobo de Camarão is a traditional Brazilian shrimp stew that combines coconut milk, yucca (manioc), and shrimp in a rich, flavorful sauce. This dish is particularly popular in the northeastern region of Brazil, where seafood and tropical ingredients shine. The creamy texture of the yucca and coconut milk, along with the tender shrimp, creates a comforting and luxurious meal. It’s often served with rice and garnished with fresh cilantro, making it a complete and satisfying dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups yucca (manioc), peeled and cut into chunks
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1/2 cup fresh cilantro, chopped
• 2 tbsp palm oil (dendê oil)
• 1 tbsp lime juice
• Salt and pepper to taste
• Cooked rice (for serving)

Instructions:

1. In a pot, boil the yucca chunks in salted water for about 20-25 minutes, or until soft and easily pierced with a fork. Drain and mash the yucca until smooth. Set aside.
2. In a large pan, heat the palm oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
3. Stir in the coconut milk, mashed yucca, lime juice, salt, and pepper. Let the mixture simmer for 10 minutes, stirring occasionally, until it becomes creamy and thick.
4. Add the shrimp to the pan and cook for another 5-7 minutes, or until the shrimp turns pink and is cooked through.
5. Stir in the fresh cilantro and adjust the seasoning if necessary.
6. Serve the Bobo de Camarão hot with rice on the side.

Bobo de Camarão is a truly indulgent Brazilian dish that beautifully blends the flavors of the sea with tropical ingredients like coconut milk and yucca. The creamy consistency and tender shrimp make it a rich, comforting meal perfect for any occasion. Served with rice and garnished with cilantro, Bobo de Camarão provides a flavorful and satisfying experience that showcases the best of Brazilian cuisine.

Feijoada (Brazilian Black Bean Stew)

Feijoada is perhaps the most iconic Brazilian dish, often considered the country’s national stew. This hearty dish is made with black beans, pork, and beef, slow-cooked together to create a rich, savory stew. Traditionally served on special occasions and during festivals, feijoada is usually accompanied by rice, collard greens, and orange slices. The combination of tender meats and flavorful beans creates a comforting and satisfying meal, perfect for family gatherings or festive celebrations.

Ingredients:

• 2 cups dried black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1/2 lb smoked sausage, sliced
• 1/2 lb chorizo, sliced
• 1/2 lb bacon, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tbsp cumin
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped (optional, for garnish)
• Cooked rice, for serving
• Collard greens, for serving
• Orange slices, for garnish

Instructions:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
2. Add the pork shoulder, smoked sausage, and chorizo to the pot and brown on all sides.
3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
4. Stir in the soaked and drained black beans, bay leaves, cumin, and enough water to cover the ingredients by about 2 inches. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beans are tender and the flavors are fully developed. Add water as necessary during cooking to maintain the stew’s consistency.
6. Once cooked, season with salt and pepper to taste.
7. Serve the Feijoada with rice, collard greens, crispy bacon, and orange slices on the side for a traditional Brazilian experience.

Feijoada is the epitome of Brazilian comfort food, a dish that brings together a variety of meats and hearty black beans in a flavorful and deeply satisfying stew. Traditionally served on festive occasions, it is a wonderful way to bring family and friends together around the table. The richness of the stew, combined with the brightness of orange slices and the freshness of collard greens, makes Feijoada a balanced and unforgettable meal.

Moqueca (Brazilian Fish Stew)

Moqueca is a popular Brazilian seafood dish from the northeastern state of Bahia, known for its bright, tropical flavors. This fish stew is made with fresh fish, coconut milk, and palm oil, and is typically served with rice. The stew is infused with a variety of herbs and spices, including garlic, cilantro, and lime, creating a vibrant and aromatic dish. Moqueca can be made with a variety of fish, but cod, snapper, and grouper are common choices, making it a flexible and delicious dish for seafood lovers.

Ingredients:

• 1.5 lbs firm white fish (such as cod, snapper, or grouper), cut into chunks
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1 can (14 oz) coconut milk
• 2 tbsp palm oil (dendê oil)
• 1 tbsp olive oil
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

1. In a bowl, season the fish chunks with lime juice, salt, and pepper. Let it marinate for at least 20 minutes.
2. In a large pan, heat the olive oil and palm oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until softened, about 5 minutes.
3. Add the tomatoes and cook until they begin to break down, about 5 more minutes.
4. Pour in the coconut milk and bring to a simmer. Let it cook for 5 minutes to meld the flavors together.
5. Add the marinated fish to the pan, cover, and cook for 10-12 minutes, or until the fish is cooked through and tender.
6. Stir in the fresh cilantro, and adjust the seasoning with salt and pepper as needed.
7. Serve the Moqueca hot with cooked rice on the side.

Moqueca is a celebration of Brazil’s rich coastal flavors, offering a perfect balance of creamy coconut milk, savory palm oil, and fresh seafood. The combination of lime, cilantro, and spices gives the dish a refreshing, aromatic quality, while the fish remains tender and flavorful. Whether you’re enjoying it as a special meal or as part of a festive celebration, Moqueca offers a taste of Brazil’s tropical charm that will delight your senses.

Carne de Sol com Aipim (Salted Beef with Yucca)

Carne de Sol com Aipim is a classic dish from the northeastern region of Brazil, combining salted, sun-dried beef (carne de sol) with tender yucca (also known as cassava or aipim). The beef is usually pan-fried to develop a crispy crust, while the yucca is boiled until soft. The dish is hearty and flavorful, often served with rice and a variety of sides such as beans, greens, or farofa. Carne de Sol com Aipim showcases the simplicity and richness of traditional Brazilian cuisine.

Ingredients:

• 1 lb salted beef (carne de sol), soaked in water for a few hours to remove excess salt
• 1 lb yucca (aipim), peeled and cut into chunks
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 tbsp butter
• Salt and pepper to taste
• Fresh cilantro, chopped (optional, for garnish)
• Rice, for serving

Instructions:

1. Begin by boiling the yucca in salted water for about 25 minutes, or until soft. Drain and set aside.
2. While the yucca is cooking, cut the carne de sol into pieces. In a large pan, heat vegetable oil over medium-high heat and sear the salted beef until it forms a crispy crust, about 4-5 minutes on each side. Remove the beef and set aside.
3. In the same pan, add butter, and sauté the onion and garlic until softened and golden.
4. Add the boiled yucca to the pan and lightly mash it with a fork. Season with salt and pepper to taste.
5. Return the carne de sol to the pan, stirring to combine the meat with the mashed yucca. Cook for an additional 5-7 minutes until everything is heated through and the flavors are well incorporated.
6. Garnish with fresh cilantro and serve with rice and beans for a complete Brazilian meal.

Carne de Sol com Aipim is a wonderful example of Brazilian rustic cooking, where simple, yet flavorful ingredients come together to create a satisfying meal. The salty beef pairs beautifully with the creamy, slightly nutty taste of the yucca, and the combination of textures makes every bite delightful. Whether enjoyed as a family meal or during a festive gathering, this dish brings the flavors of Brazil’s northeast to your table in a way that is both comforting and delicious.

Bife à Cavalo (Brazilian Steak with Fried Eggs)

Bife à Cavalo is a simple, yet incredibly satisfying Brazilian dish that features a juicy steak topped with a perfectly fried egg. This dish is often served with rice, beans, and French fries, making it a popular and hearty meal in Brazilian homes. The combination of tender beef with a rich, runny yolk creates a delicious contrast, making it a favorite for both lunch and dinner. Bife à Cavalo is a great way to enjoy a comforting, flavorful meal with minimal ingredients.

Ingredients:

• 2 beef steaks (sirloin, rib-eye, or your choice), about 1 inch thick
• 2 eggs
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1 onion, sliced
• 2 cloves garlic, minced
• Rice, beans, and French fries (for serving)

Instructions:

1. Season the steaks with salt and pepper on both sides.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steaks and cook for 4-5 minutes per side for medium doneness (adjust time based on your preferred level of doneness). Remove the steaks and let them rest.
3. In the same skillet, add the remaining oil and sauté the onion and garlic until soft and golden, about 3-4 minutes.
4. In a separate pan, fry the eggs sunny side up or to your desired level of doneness.
5. To serve, place each steak on a plate, top with the fried egg, and garnish with sautéed onions and garlic. Serve with rice, beans, and French fries for a traditional Brazilian meal.

Bife à Cavalo is a deliciously straightforward Brazilian dish that highlights the beauty of simple ingredients coming together. The tender steak paired with the richness of the fried egg creates a perfect bite every time, while the combination of rice, beans, and fries rounds out the meal beautifully. This dish is not only satisfying but also an easy way to bring a touch of Brazilian comfort food to your table.

Galinhada (Brazilian Chicken and Rice)

Galinhada is a beloved Brazilian one-pot dish featuring chicken and rice cooked together with vegetables and seasonings, resulting in a rich, flavorful meal. It is similar to Spanish paella, but with a uniquely Brazilian twist, often incorporating saffron, cilantro, and lime for a distinct taste. Galinhada is a popular dish for family gatherings and special occasions, offering a comforting and complete meal. The combination of tender chicken and seasoned rice makes it a perfect, easy-to-prepare lunch or dinner option.

Ingredients:

• 1 whole chicken, cut into pieces
• 2 cups long-grain rice
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1/4 cup chopped cilantro
• 1 lime, juiced
• 1 tbsp paprika
• 1 tsp cumin
• 2 cups chicken broth
• 2 tbsp vegetable oil
• Salt and pepper to taste
• 1/2 cup frozen peas (optional)

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Season the chicken pieces with salt, pepper, paprika, and cumin, then brown the chicken in the pot for about 5-6 minutes on each side.
2. Remove the chicken from the pot and set aside. In the same pot, add the onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
3. Add the chopped tomato and cook for another 2 minutes until softened.
4. Stir in the rice and cook for 2 minutes, allowing it to lightly toast and absorb the flavors.
5. Return the chicken to the pot, add the chicken broth, and bring to a simmer. Cover and cook for 20-25 minutes, or until the rice is cooked and the chicken is tender.
6. Add frozen peas (if using) in the last 5 minutes of cooking. Once done, stir in the cilantro and lime juice.
7. Serve the Galinhada hot, garnished with extra cilantro if desired.

Galinhada is the perfect dish for those seeking a flavorful and filling one-pot meal. The tender chicken, aromatic rice, and vibrant seasonings create a dish that feels both comforting and fresh. Its simplicity makes it ideal for a busy day, while its rich flavors will satisfy even the most discerning palates. Whether for a weeknight dinner or a weekend feast, Galinhada is a Brazilian classic that’s always a hit.

Coxinha (Brazilian Chicken Croquettes)

Coxinha are beloved Brazilian snacks, often served at parties or as street food. These crispy croquettes are filled with a savory, shredded chicken filling and shaped to resemble a drumstick (which is what “coxinha” means in Portuguese). The outside is golden and crunchy, while the inside is tender and flavorful. With a perfect balance of textures and a rich, spiced filling, coxinha is an irresistible treat that embodies the essence of Brazilian street food culture.

Ingredients:

• 2 cups cooked, shredded chicken
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/2 cup cream cheese
• 2 cups chicken broth
• 2 cups all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups breadcrumbs
• Salt and pepper to taste
• Vegetable oil, for frying

Instructions:

1. In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant.
2. Add the shredded chicken to the pan and stir in the cream cheese. Season with salt and pepper. Cook for 5 minutes, then remove from heat and set aside to cool.
3. In a separate pot, bring the chicken broth to a boil. Slowly add the flour to the boiling broth, stirring constantly until it forms a thick dough. Allow the dough to cool slightly.
4. Once the dough is cool enough to handle, roll out small portions of the dough and flatten into small discs. Place a spoonful of the chicken filling in the center of each disc. Fold the dough around the filling to form a teardrop or drumstick shape.
5. Dip each coxinha in the beaten eggs, then coat with breadcrumbs.
6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the coxinhas in batches, about 4-5 at a time, for 4-5 minutes or until golden and crispy.
7. Remove the coxinhas from the oil and drain on paper towels. Serve hot.

Coxinha is a true Brazilian delight, offering a perfect balance of crispy and creamy textures. The savory, cheesy chicken filling wrapped in a golden, crunchy exterior is simply irresistible. These little croquettes are perfect for snacking, as appetizers at a party, or even as a main course when served with sides like salad or rice. With its delightful flavors and crispy texture, coxinha is one of Brazil’s most popular and beloved street foods.

Moqueca (Brazilian Fish Stew)

Moqueca is a rich and aromatic Brazilian seafood stew, especially popular in Bahia and Espírito Santo. This flavorful dish is made with fish (often tilapia or cod), cooked with coconut milk, tomatoes, onions, bell peppers, and fragrant spices such as garlic, cilantro, and lime. Moqueca is often served with rice and sometimes accompanied by farofa (toasted cassava flour) or vinaigrette salsa. The coconut milk adds a luscious creaminess, while the combination of spices and herbs imparts a tropical, vibrant flavor. It’s a wonderful dish that showcases Brazil’s love for bold and fresh seafood.

Ingredients:

• 2 lbs white fish fillets (tilapia, cod, or any firm white fish)
• 1 large onion, sliced
• 1 bell pepper, sliced
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1/2 cup coconut milk
• 1/2 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp palm oil (optional, for authenticity)
• Salt and pepper to taste
• 2 tbsp chopped green onions
• 1 tbsp red pepper flakes (optional)

Instructions:

1. In a large bowl, season the fish fillets with lime juice, salt, and pepper. Set aside to marinate for about 15-20 minutes.
2. Heat the olive oil (and palm oil, if using) in a large pot over medium heat. Add the sliced onion, bell pepper, and garlic, and sauté for about 5 minutes until softened.
3. Add the chopped tomatoes to the pot and cook for another 3-4 minutes, until they begin to release their juices.
4. Pour in the coconut milk and bring to a gentle simmer. Add the seasoned fish fillets to the pot, nestling them into the sauce.
5. Cover the pot and cook for about 15-20 minutes, or until the fish is fully cooked and tender.
6. Stir in the fresh cilantro and green onions, and adjust seasoning with more salt and pepper if needed.
7. Serve the Moqueca with rice and optional sides like farofa or a light vinaigrette salsa.

Moqueca is the epitome of tropical Brazilian comfort food. The fragrant combination of coconut milk, fresh herbs, and tender fish makes each bite rich and satisfying. It’s a dish that reflects the heart of Brazilian coastal cuisine, where fresh ingredients shine with every flavor. Whether you’re enjoying it at a family gathering or preparing a special dinner, Moqueca offers a wonderful taste of Brazil’s diverse culinary traditions.

Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo is a popular Brazilian snack that has become beloved around the world. These bite-sized, cheesy rolls are made with tapioca flour, which gives them a chewy, gluten-free texture. They are typically served warm and fresh from the oven, making them a perfect breakfast, afternoon snack, or party appetizer. With a crisp outside and soft, gooey inside, Pão de Queijo is irresistibly delicious. They are made with a combination of cheese, butter, and eggs, creating a savory treat that pairs perfectly with coffee or a cold beverage.

Ingredients:

• 2 cups tapioca flour
• 1 cup milk
• 1/2 cup butter
• 1/2 cup grated Parmesan cheese
• 2 cups grated mozzarella cheese
• 1/2 tsp salt
• 1 egg
• 1/4 tsp baking powder (optional, for fluffier texture)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a baking sheet or line it with parchment paper.
2. In a saucepan, heat the milk and butter over medium heat until the butter melts and the milk is warm, but not boiling.
3. In a large bowl, combine the tapioca flour and salt. Pour the warm milk and butter mixture into the flour, stirring well to combine. Let the mixture rest for 10 minutes.
4. Once the dough has cooled slightly, add the grated mozzarella, Parmesan cheese, egg, and optional baking powder. Stir until the mixture forms a smooth, slightly sticky dough.
5. Using your hands or a spoon, shape the dough into small balls (about the size of a golf ball) and place them on the prepared baking sheet.
6. Bake for 20-25 minutes, or until the cheese breads are puffed up and golden brown.
7. Serve warm, with a cup of coffee or your favorite beverage.

Pão de Queijo is a quintessential Brazilian treat that’s incredibly easy to love. Its cheesy, chewy texture and savory flavor make it a perfect addition to any meal or gathering. These little cheese breads are an ideal snack or breakfast option and are sure to impress anyone who tries them. With their gluten-free nature, they cater to various dietary preferences, making them a go-to recipe for all types of occasions.

Feijoada (Brazilian Black Bean Stew)

Feijoada is Brazil’s most iconic dish, a hearty black bean stew made with a variety of meats, most commonly pork and beef. Traditionally served on Saturdays in Brazil, this dish is a true representation of the country’s rich culinary heritage. The stewed beans are infused with flavors from the meats, creating a savory, smoky, and deeply satisfying meal. It is typically served with rice, collard greens, and orange slices, which balance the richness of the dish. Feijoada is a festive meal that is often enjoyed in large gatherings and is perfect for any occasion that calls for comfort food.

Ingredients:

• 1 lb black beans, soaked overnight
• 1 lb pork shoulder, cut into chunks
• 1/2 lb smoked sausage (linguiça), sliced
• 1/2 lb bacon, chopped
• 1/2 lb beef short ribs or brisket, cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tbsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 orange, cut into wedges (for serving)
• 1 bunch collard greens, chopped (for serving)
• Rice, for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped bacon and sausage, cooking until browned. Remove the meat from the pot and set aside.
2. In the same pot, add the pork shoulder and beef short ribs, browning them on all sides. Remove and set aside.
3. Add the onion and garlic to the pot and sauté until softened.
4. Return all the meats to the pot, and add the soaked black beans, bay leaves, paprika, salt, and pepper. Add enough water to cover the beans and meats by about an inch. Bring the mixture to a boil.
5. Reduce the heat and let it simmer, uncovered, for about 2-3 hours, or until the beans are tender and the meats are cooked through.
6. While the Feijoada is cooking, prepare the collard greens by sautéing them with a little olive oil until tender, about 5 minutes.
7. Once the Feijoada is done, remove the bay leaves, adjust seasoning, and serve the stew with rice, collard greens, and orange wedges on the side.

Feijoada is a perfect dish for celebrations and large family gatherings, offering a rich and flavorful stew that is both hearty and comforting. The combination of savory meats and tender beans, paired with rice and collard greens, makes for a complete meal that showcases the heart and soul of Brazilian cuisine. Whether enjoyed on a festive Saturday or shared with friends, Feijoada brings people together to savor the delicious flavors of Brazil.

Note: More recipes are coming soon!