Brazil Cuisine, Brazil

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Brazil's cuisine is as varied as its geography and culture. On the other hand, some may find it an unrefined melange, and everyday fare can be bland and monotonous. While there are some quite unique dishes of regional origin, many foods were brought by overseas immigrants and have been hybridized through the generations. In Brazil, Italian and Chinese food can often be as baffling as Amazonian fare.

Regional cuisines:
* Southern - 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. 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.

* Mineiro is the "miner's" cuisine of Minas Gerais, based on pork and beans, with some vegetables.

* 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.

* Amazon cuisine draws from the food of the indigenous inhabitants, including various exotic fish and vegetables. There is also a stupendous variety of tropical fruits.

Brazilian cuisine also has a lot of imports:

* Pizza is quite popular in Brazil. In some restaurants, particularly in the South, pizza has no tomato sauce. Instead, ketchup and mustard are added at the table.

* Middle-eastern and Arab food is widely available in Sao Paulo and Rio.

* Săo Paulo's Japanese restaurants serve up lots of tempura and sushi, but it can be quite a departure from the real thing. The same can be said of Chinese food. Cheese-filled spring rolls, anyone?

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