9 Foods You Gotta Try On Your Next Trip To Brazil

The Brazilian version of an empanada. The best ones are found at street carts and fried right on the spot when you order. The warm, light, and crispy dough NEVER disappoints. There are a variety of fillings to choose from, like cheese, chicken, pizza, and the classic—my personal favorite—ground beef. Pair it with some Coca Cola (preferably the kind in the glass bottle) and you're as golden as your pastel’s crust.

A Brazilian cheese bread commonly enjoyed at breakfast, café da tarde (afternoon coffee), or as a snack for whenever your heart desires, Pão De Queijo is a made with a derivative of cassava flour. They have a light and pillowy texture with a slightly chewy interior and incredibly addictive cheesy flavor.

Coxinha means “little thigh”, which is why this snack is shaped like the top of a drumstick. Inside the crispy potato dough is a traditional filling of shredded chicken and catupiry, a creamy spreadable cheese. Coxinhas can be made with many different fillings and in varying sizes, making it the perfect party app or afternoon snack.

A plate of comidinha caseira, or homemade comfort food, never ceases to satisfy. The typical almoço (lunch) and dinner in Minas Gerais is often made at home and served at local restaurants. It consists of freshly made arroz e feijão (rice and beans), a protein, and a salad.

Now you may be wondering what pasta is doing on the plate. I asked a few family members for insight, and the simple answer is this: It tastes good! Adding a little pasta to your plate of rice and beans is a creative custom we Brazilians enjoy.

Made with freshly grated corn, pamonhas are essentially Brazilian tamales, with an almost creamy texture. They can be made sweet or salty (but sweet is better IMO). As amazing as they are, pamonhas require a full day’s work: Shucking, washing, grating, straining, seasoning, mixing, assembling, and cooking are all part of the process—but trust me it’s worth it.

If you’re really not up for the project, you can buy them fresh from a local vendor.

Brigadeiro is a chocolate icon, a nostalgic dessert I hold near and dear to my heart. (Make my brigadeiro recipe!) Their creamy and rich cocoa flavor reminds me of all the Brazilian birthday parties I went to as a kid, with dessert tables sprinkled with these little balls of joy. If you didn’t run to grab one right after singing "Happy birthday", you’d have to wait until the next birthday party to get one—that’s how quickly they disappear! Luckily, though, they’re really easy to make at home. All you need are four simple ingredients and a little love.

I may be biased, but Brazilian churros are the Best. Churros. Ever. Although a bit shorter than other churros, the Brazilian version is thicker and filled with hot doce de leite (dulce de leche). Some of the best in the city are sold at the street carts, where they’re deep fried when ordered. In the barrio where my family lives, a sweet couple drives around in what looks like an ice cream truck, frying them on the road. When that lovely cinnamon sugar coating hits the hot dough, a little magic happens, creating the most satisfying crunch.

The coveted and oh-so-loved açaí bowl, or açaí na tigela, originated in Brazil and gained popularity in the ‘80s. The beautiful purple-colored fruit has an earthy and berry-like flavor, is extremely refreshing, and is packed with antioxidants, making it the perfect base for a smoothie bowl. Over in Brazil, you can order açaí like we do fro yo here in the states. Pick a cup, pull the lever, and pile on all the toppings.

You can't go wrong with granola, Nutella, and strawberries, but for some Brazilian flair, add leite condensado (condensed milk) and leite ninho (powdered milk). Powdered milk may sound a bit weird, but trust me: when it mixes with the açaí, the fruit gets a little creamy and who wouldn’t like that?

Doces cristalizados literally translates to candied candy. 'Candying' or 'crystalizing' was traditionally a form of preserving fruits. Today, these sweets are simply a work of art, made with all different varieties, including figs, papayas, oranges, even pumpkin (my favorite). They're best homemade but require a secret ingredient: patience. The steps are simple but time-consuming.

After prepping the fruit, the pieces have to be boiled and simmered in sugar water. Depending on the type of fruit, aromatic spices, such as cloves or star anise, are added for some oomph. My grandma seems to have the process down, though, because just look how pretty!