Cozinha portuguesa
Açorda (bread-based casserole with garlic, parsley, coriander or seafood)
Alcatra (beef marinated in red wine and garlic, then roasted)
Aletria (vermicelli pudding, dessert)
Arroz doce (rice pudding, dessert)
Amêijoas à bulhão pato (clam dish)
Bacalhau à minhota
Barriga de freira (Nun's Belly, pastry)
Bola de Berlim (pastry)
Bolo de arroz (pastry)
Broa de Avintes (corn and rye bread)
Caldo verde (soup from potato purée, thinly sliced kale and chouriço slices)
Carne de porco à alentejana (fried pork with clams)
Chanfana (goat slowly cooked in wine)
Cozido à portuguesa (Portuguese stew)
Espetada (meat on a skewer)
Feijoada (bean stew with beef and pork)
Folar de Chaves
Ginjinha (liqueur)
Iscas com elas (fried liver with sautéed potatoes)
Leitão à Bairrada (roasted suckling pig)
Leite-creme (egg custard base topped with hard caramel layer, dessert)
Licor Beirão (liqueur)
Mão de vaca com grão (stew with cow's feet, chickpeas and vegetables, BR: Mocotó)
Medronho (distilled spirit from strawberry tree fruit)
Pão-de-ló (pastry)
Papos de anjo (Angel's Chests pastry)
Pastel de nata (egg tart pastry)
Pudim flã (caramel custard, BR: Pudim de leite condensado)
Queijo da Serra da Estrela (cheese with strong flavor)
Queijo de Azeitão (cheese)
Queijo de Castelo Branco (cheese)
Queijo mestiço de Tolosa (cheese)
Rojões à moda do Minho com arroz de sarrabulho (fried diced pork with blood rice)
Tentúgal (pastry)
Toucinho do céu (Bacon from Heaven, pastry)
Vinho da Madeira (wine similar to sherry)
Vinho Verde (red, white or rosé wine from Minho province)
Cozinha brasileira
Acarajé (peeled black-eyed pea balls deep-fried in palm oil)
Angu (side dish similar to polenta)
Arroz com pequi (Rice with Souari Nut fruit seasoning)
Arroz e feijão (Rice and Beans)
Baião de dois (rice and beans, dried meat, butter)
Bobó de camarão (shrimp chowder in manioc or cassava purée with coconut milk)
Bolo de rolo (Roll Cake, dessert with melted guava layer)
Cachaça (sugar cane liquor)
Caipirinha (cocktail)
Carne de sol (Sun Meat, sun-cured and heavily salted beef)
Caruru (okra, onion, shrimp, palm oil, toasted peanuts and/or cashews, condiment)
Casquinha de Siri (Stuffed Blue Crab Shells)
Coxinha (chicken croquette, snack)
Cuscuz branco (milled tapioca, dessert)
Empanada (stuffed bread, snack)
Feijoada (black bean and pork stew)
Filé à Osvaldo Aranha (grilled bovine fillet, rice and beans, farofa and French fries)
Frango com quiabo (Chicken with Okra)
Galeto (roasted chicken)
Galinhada (chicken and rice stew)
Mocotó (stew with cow's feet, chickpeas and vegetables, PT: Mão de vaca com grão)
Moqueca capixaba (tomato and fish stew prepared in a Panela de Barro = clay pot)
Paçoca de pilão (ground peanut, sugar and salt candy of pestle)
Pão de queijo (cheese bun)
Pastel (thin pastry envelopes wrapped around assorted fillings, then deep-fried)
Pato no tucupi (Duck in Cassava Broth)
Picadinho (diced meat)
Polenta (boiled cornmeal, originally Italian)
Queijo coalho (Rennet Cheese)
Queijo de Minas (Minas cheese)
Pudim de leite condensado (caramel custard, PT: Pudim flã)
Torta capixaba (Capixaba Cake)
Tutu de feijão (paste of beans and cassava flour)
Vatapá (creamy paste from bread, shrimp, coconut milk, ground peanuts and palm oil)
Virado à paulista (São Paulo dish of rice, tutu de feijão, sauteed kale and pork)