A luxurious black bean stew with various pork cuts (ears, feet, ribs, sausages), served with rice, farofa, couve, orange slices—and always on Wednesdays or Saturdays in Rio. ¹⁾

Steak named after a famous Brazilian diplomat: beef fillet topped with crispy garlic, accompanied by white rice, farofa, and shoestring potatoes. A Rio classic. ²⁾

Feijoada turned into deep-fried croquettes—filled with creamy black bean and meat mixture, usually served with couve or spicy dipping sauce. A modern boteco invention. ³⁾

A small savory pie filled with shrimp in creamy Catupiry cheese—widely enjoyed in bakeries from Copacabana to Santa Teresa. ⁴⁾

Tapioca crepes sold on Rio’s beaches with inventive fillings like banana with Nutella, shredded chicken with cream cheese, or salted cod with caramelized onions. ⁵⁾

A deep-fried cornmeal pastel filled with ground beef, hearts of palm, or shrimp—a recipe of Afro-Brazilian origin that spread from nearby countryside areas. ⁶⁾

A beach and bar favorite—creamy black bean broth with bacon, garlic, and a touch of chili. Served in shot glasses with lime and farofa on the side. ⁷⁾

A rustic, fluffy savory cake filled with canned sardines, vegetables, and herbs—popular in suburban homes and nostalgic street fairs. ⁸⁾

Chicken pieces simmered with okra, tomatoes, and spices—more fluid than the Minas Gerais version, and often served with rice instead of angu. ⁹⁾

A delicate stew of chayote squash and shrimp, usually in a light coconut or tomato broth. A traditional yet underappreciated Rio family recipe. ¹⁰⁾

Fish marinated with herbs and baked wrapped in banana leaves—common in fishing communities like Barra de Guaratiba and Paraty (now part of RJ). ¹¹⁾

A creamy alcoholic drink made with roasted peanuts, cachaça, and condensed milk—served ice-cold at beach kiosks and neighborhood rodas de samba. ¹²⁾

Octopus rice with tomatoes, peppers, and a hint of malagueta chili, inspired by Portuguese traditions and popular in Rio’s island communities like Ilha do Governador. ¹³⁾

The most iconic Rio beach snack: puffed manioc starch crackers (sweet or salty) paired with iced mate tea from metal barrels—light, crisp, and full of carioca nostalgia. ¹⁴⁾

A baked version of the classic coconut candy—soft, golden, and often spiked with a splash of cachaça or lime zest for a tropical touch. ¹⁵⁾