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.
São Paulo metropolitan — Italian-Japanese-Brazilian fusion, Cuscuz Paulista, Pastel, Coxinha — diaspora-built urban cooking.
Minas Gerais inland — cheese, pork, slow-cooked beans. Pão de Queijo and Feijão Tropeiro from the cattle-and-dairy interior.
