A thick, creamy paste made by blending beans with manioc flour (farinha), garlic, and onions — often served with pork, sausage, or eggs. 1)
Beans mixed with manioc flour, bacon, eggs, sausage, and collard greens — a legendary dish linked to the muleteers (tropeiros) who traveled across the region. 2)
Crispy roasted suckling pig with crackling skin — the skin “pops” (pururuca) when hot oil is poured over it. A festive and decadent dish! 3)
The famous chewy-cheesy bread balls made with manioc starch and Minas cheese. One of Brazil’s most iconic snacks! 4)
Chicken stewed with fresh okra pods, garlic, onions, and seasonings — a dish full of comforting, earthy flavors. 5)
White rice cooked with pequi fruit, which has a very intense, almost perfumed aroma. It's a true acquired taste and very beloved locally! 6)
Deep-fried pork belly bites — super crispy outside, tender and juicy inside, often eaten with tutu or feijão tropeiro. 7)
Literally “stuck cow”! It’s a hearty beef rib stew slow-cooked with chunks of cassava until everything melds into a thick, irresistible broth. 8)
Tiny quail eggs pickled with spices and vinegar — a popular bar snack, especially with ice-cold beer. 9)
A world-famous artisanal cheese, semi-hard, buttery, and slightly tangy, traditionally produced in the Serra da Canastra region. 10)
Pastel dough made not from flour, but from creamy cornmeal (angu), then filled with minced beef or cheese and fried until golden. 11)
A sweet dessert made from milk, eggs, sugar, and cinnamon, simmered until it thickens into delicate, syrupy clumps. 12)
The Minas version of dulce de leche — creamy, caramel-like milk sweet made the old-fashioned way in large copper pots. 13)
A thick banana sweet (sometimes rolled into candy bars) made simply with ripe bananas and sugar — a rustic dessert originally made to avoid wasting bananas. 14)
Fish fillets cooked and served on a hot clay tile (telha) — a traditional and visually dramatic way to cook river fish while keeping them juicy and flavorful. 15)