Brazil is not a small country. Quite the contrary, it is one of the largest countries on the continent and that is why between so many distances it is that their cultures and traditions differ from each other. And gastronomy is precisely one of the most important and interesting identities in the country of samba and carnival.
The debate is wide and tourists will hardly notice it, but among Brazilians the discussion about where the most representative of the local gastronomy is to be found is the north, supplied by European immigration, the African continent and mainly Portuguese immigrants.
It is there, in the north, where the most typical meals of the towns - not those of the large hotel chains - are prepared with ingredients such as the Brazilian saffron Urucum, jambú, pirarucu, yucca, chestnut from Pará and the well-known guarana.
It is from these ingredients that dishes such as Pato Tucupi or Manicoba are prepared. For this reason, I remind you that if you enjoy your holidays in the north of the country, in luxury or high-quality restaurants we will not find traditional dishes.
In the small canteens and wineries, in humble places and in family homes, you will have to taste the true cuisine of Brazil.