A signature dish in cities like Blumenau and Joinville—roasted duck braised in beer or wine, served with sweet-sour red cabbage and potato dumplings. ¹⁾

A German-inspired pork knuckle (joelho de porco), slow-cooked until tender and then roasted for a crispy crust. Often served with sauerkraut and farofa. ²⁾

A coastal Indigenous technique where whole anchovy fish is grilled vertically on wooden sticks (taquara) over open flame—smoky and juicy. ³⁾

A fluffy German-style banana cake with a crunchy sugar-and-butter crumb topping—commonly eaten for breakfast or with afternoon coffee. ⁴⁾

A chewy starch ring made from cassava flour, butter, and eggs, traditionally shaped by hand and baked in wood-fired ovens. ⁵⁾

A creamy fish porridge made from manioc flour and coconut milk, usually accompanying moqueca-style seafood dishes along the coast. ⁶⁾

A local spin on seafood rice, combining clams, mussels, shrimp, and squid with annatto-colored rice, fresh herbs, and tomatoes. ⁷⁾

A Southern version of this Minas classic, made with beans, manioc flour, and the distinctive Linguiça Blumenau, a smoked sausage with German roots. ⁸⁾

Italian settlers brought this hearty soup—tiny meat-filled pasta served in chicken broth, often eaten during winter and holidays. ⁹⁾

Stuffed mullet with shrimp farofa, baked whole and served during the annual Tainha (mullet) fishing season—a coastal tradition. ¹⁰⁾

Steamed pinhões (seeds of the Araucaria tree), sautéed in clarified butter and garlic—an earthy, nutty snack or side dish during June festivals. ¹¹⁾

A mountain-style stew with slow-cooked beef ribs and winter squash, flavored with smoked paprika and herbs. Rich and warming. ¹²⁾

Italian-style polenta served with stewed free-range chicken, often slow-cooked in tomato and wine sauce. ¹³⁾

A sweet-tart dessert made from butiá, a native palm fruit with a unique citrusy flavor. Sometimes turned into jam or compote. ¹⁴⁾

Cracked corn (quirera) slow-cooked with pork neck bones (suã)—a rustic, satisfying dish with roots in rural interior cuisine. ¹⁵⁾