Brazil

Ask what Brazil eats and the answer starts with this: continental range from Bahian dendê and coconut to gaucho churrasco, bean stews, cassava everything and condensed-milk sweets. Look for Feijoada (black bean and pork stew with rice, orange, greens, farofa; Saturday ritual), Moqueca (fish simmered with coconut milk, dendê oil and peppers in clay pot) and Pão de queijo (chewy cassava-and-cheese puffs from Minas, breakfast standard). Rio’s black bean and pork stew; historians dispute the popular slave-quarters origin story and trace it instead to European bean and meat stews. This atlas has 53 Brazil dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.