Techniques that define this cuisine
Siblings within Brazilian — each its own tradition.
Bahia's African-Brazilian dendê palm-oil cooking — Vatapá, Acarajé, Moqueca, Bobó. The most distinct of Brazil's regional kitchens.
Rio Grande do Sul — pampas asado, Picanha sword-skewer, Churrasco, Farofa. Beef country sloping toward Argentina.
São Paulo metropolitan — Italian-Japanese-Brazilian fusion, Cuscuz Paulista, Pastel, Coxinha — diaspora-built urban cooking.
