Churrasco is grilled over open flames, with steak, sausage or cheese served on sticks. Brigadeiros are made by cooking condensed milk, butter and cocoa into a thick chocolate, then rolling it into balls and covering them with sprinkles. The tropical fruits are simply sliced and eaten fresh. The traditional cafeteria breakfast mixes everyday staples, such as rice, beans, eggs, fruit and steak, all on one plate. And the café breakfast put a twist on eggs benedict by swapping mushrooms for ham and pairing it with coffee infused with orange juice.
Food here is definitely connected to the environment! Açaí grows in the Amazon and is part of daily life here, not just a trendy post-workout meal. Churrasco reflects Brazil’s ranching culture and love for gathering with friends, which is something my family also does in Mexico! Brigadeiros are a staple dessert you’ll find at birthdays and family gatherings. Fruits such as guava and nísperos (loquats) grow easily in Rio’s tropical climate, so they’re always fresh. The cafeteria breakfast shows how rice and beans are everyday staples in Brazilian diets, often called feijoada. Even the orange coffee shows how local cafés play with flavor and creativity. All of these foods connect back to Brazil’s environment and culture, they aren’t just meals, they’re part of daily life here.
