Churrasco is Brazilian barbeque, and is usually served "Rodizio" ou "espeto corrido" (all-you-can-eat). Waiters carry huge cuts of meat on steel spits from table to table, and carve off slices onto your plate (use the tongs to grab the meat slice and don't touch the knife edge with your silverware to avoid dulling the edge). Traditionally, you are given a small wooden block colored green on one side and red on the other. When you're ready to eat, put the green side up. When you're too stuffed to even tell the waiter you've had enough, put the red side up... Most churrasco restaurants (churrascarias) also serve other types of food, so it is safe to go there with a friend that is not really fond of meat.
The "miner's" cuisine of Minas Gerais is based on pork and beans, with some vegetables. Dishes from Goiás are similar, but use some different ingredients such as pequi and guariroba. Minas Gerais cuisine is not seen as particularly tasty, but it does have a "home" feel that is much cherished.
The food of Bahia
On the northeast coast has its roots across the Atlantic in West Africa. Coconut, dende palm oil, and seafood are the prime ingredients. Tip: hot ("quente") means lots of pepper, cold ("frio") means less or no pepper at all. If you don't dare to eat it hot you should try acarajé (prawn-filled roasties) and vatapá (drinkable black beans soup).
Espírito Santo's food
Espírito Santo and Bahia have two different versions of moqueca, a delightful tomato-based seafood stew prepared in a special type of clay pot.
Draws from the food of the indigenous inhabitants, including various exotic fish and vegetables. There is also a stupendous variety of tropical fruits.
In the coastline has a great sort of seafood, is know to have the best crab of the Country. Its so popular that literally every weekend thousands of people go to Praia do Futuro (the most clean urban beach of the world located in Fortaleza) to eat Fried Fish and crabs (usually followed by cold beer).
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