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A thick banana sweet (sometimes rolled into candy bars) made simply with ripe bananas and sugar — a rustic dessert originally made to avoid wasting bananas.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⁾