Have you ever thought about traveling through Brazil to taste its delights and flavors? The cheese bread and cachaça from Minas Gerais, the tacacá in Manaus, or the maniçoba in Belém, the beers from Santa Catarina, the seafood in Santo Antônio de Lisboa, the baru liqueur from Goiás. Tourists who appreciate good food can create an itinerary to savor the delights of Brazil, a cuisine praised by 93% of foreign tourists during the 2014 World Cup.
Check out the itinerary:
South-East Region
In Minas Gerais, a fantastic route is that of Salinas, located in the 
Jequitinhonha Valley, almost 700 km from Belo Horizonte, where you can taste the most famous cachaça in Brazil: Anísio Santiago, aged in balsam and internationally awarded. It is also worth visiting the Cachaça Museum, which opens from Wednesday to Sunday, from 9 am to 7 pm, with free entry. The museum shows the production, circulation, consumption of cachaça, and the significance of the drink as a product of the collective.
They say that on Sundays, people from Minas Gerais don’t have lunch; they snack. Regardless of the day of the week, you need to try the snacks at the traditional Central Market, a must-stop for tourists, open from Monday to Monday. Save some space in your suitcase for the cheeses, salamis, spices, and kitchen utensils you will buy.
The production of cheese from Serra da Canastra, a Brazilian Intangible Cultural Heritage, must be on your agenda. It is located 320 km from BH and involves seven municipalities, including São Roque de Minas, where the spring of the São Francisco River is located. In the region, in addition to cheese production, you can take ecotourism routes in the Serra da Canastra National Park, whose vegetation is the Cerrado and where there are many – and beautiful – waterfalls.
Also unmissable are the pizzas from the most populous city in Brazil, São Paulo. The capital, which had part of its colonization formed by Italian immigrants, has numerous pizzerias that serve as meeting points for locals and tourists, especially on Sundays. At the Municipal Market, inaugurated in 1933, visitors do not miss tasting a series of delicacies, such as cod pastries and the famous mortadella sandwich, in addition to having a 
universe of spices and flavors for good food lovers. One day a week, each neighborhood has a street fair where you can taste equally delicious street pastries. Don’t forget to try the real Bauru and the traditional pork sandwich.
South Region
If you are in Florianópolis, it’s worth a trip to Santo Antônio de Lisboa, a village of Azorean colonization where there are several restaurants specializing in seafood facing the beach. Order oysters, sea bass, or any shrimp dish, all very fresh. This, of course, after hitting the beach on the north coast of Florianópolis.
Located in an area of German colonization, the beer route in Santa Catarina involves 11 breweries and passes through municipalities such as Brusque, Timbó, Joinville, Gaspar, and Pomerode. During the summer holidays in Florianópolis, a day trip on this route, which is about 
150 km from the capital, is a great idea.
Northern Region
In Manaus, the most famous tacacá is from Gisela’s stall, located in the square of the Amazon Theater. The dish, served in a bowl with indigenous decoration, contains tucupi, goma, cassava leaves, jambu, and dried shrimp. The sensation is unique when tasting the broth, which gives a 
slight numbness in the mouth caused by the jambu leaves.
A trip to the capital of Pará, Belém, is also recommended. A good place to try the state’s cuisine is the Estação das Docas, where there are numerous restaurants with typical dishes and foods from the state. There are three restored iron warehouses where the old port of Belém used to operate. A steam engine from the mid-1800s and 
cranes manufactured in the United States make up the landscape. Boat tours on the Guamá River in Belém and on the Solimões in Manaus are better enjoyed when combined with local cuisine.
Northeast Region
The northeastern breakfast is quite varied, featuring typical dishes such as cuscuz, tapioca, curau, and grilled queijo coalho, 
among others. For lunch, sun-dried meat with cassava is quite common in states like Rio Grande do Norte and Alagoas. Northeasterners also enjoy good fried fish, moqueca, and other seafood dishes. For dessert, don’t miss trying Bolo de Rolo – a very thin guava roll cake typical of Pernambuco – and rapadura, made from cane sugar, common throughout the Northeast.
Central-West Region
Galinhada with pequi, empadão goiano, fried or boiled pamonha, gueiroba, and baru are typical products of the cerrado and Goiás, “however, the cuisine of this biome typical of the Central-West is still 
little known,” says Rita Medeiros, who is the author of the book Gastronomy of the Cerrado. The work presents various recipes for breakfast, afternoon tea, and picnic dishes.
Rita, who also owns an ice cream shop, says that the cerrado has flavors with a lot of personality. Among the fruits, she lists baru (a type of nut), jenipapo, and cagaita. The last two 
can be used to make a delicious sweet and spicy sauce in the Indian style, chutney. The typical cuisine of Goiás can be tasted in destinations like Pirenópolis and Cidade de Goiás, both historic municipalities of the state. A unique delicacy worth trying is Baruzetto, a liqueur produced from the baru almond. The city also organizes the Pirenópolis Gastronomy Festival every year.
Source: turismobrasil.gov.br