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There are distinct culinary regions in Brazil, each defined by unique ingredients and flavor profiles.

Central and Southeastern cuisine, led by the state of Minas Gerais, is heavily influenced by Portuguese traditions. It relies primarily on rice and beans, accompanied by a variety of meats—especially sausages and pork.

Northeastern cuisine blends African and Portuguese influences. It features cassava (also known as manioc or tapioca), bold spices, and an abundance of seafood along the coast. In the interior, goat and sheep are more common.

Southern cuisine centers on beef, typically grilled or prepared as Brazilian barbecue, and served with rice.

Northern (Amazonian) cuisine is rooted in Indigenous traditions. Its main ingredients are freshwater fish and cassava. The entire cassava plant is used, including the leaves—despite being toxic in raw form. These leaves are carefully prepared in dishes like maniçoba, one of the region’s most iconic foods.

What is commonly referred to as "Brazilian food" usually reflects a blend of the central and southern rice-based cuisines. If that doesn't suit your taste, consider trying Amazonian cuisine—markedly different and largely uninfluenced by Portuguese cooking—or the bold, spicy dishes of the Northeast.