27+ Authentic Brazilian Lunch Recipes to Try Today

Brazilian cuisine is a vibrant tapestry of diverse flavors, rich traditions, and regional specialties that reflect the country’s multicultural heritage.

From hearty meat dishes and savory stews to fresh seafood and flavorful rice preparations, Brazilian lunches offer a delightful variety that satisfies every palate.

Whether you’re craving something comforting like galinhada or want to explore the unique taste of carne de sol, Brazilian lunch recipes bring warmth and authenticity to your table.

This collection of 27+ Brazilian lunch recipes will guide you through classic favorites and lesser-known gems, providing delicious inspiration for your next meal.

27+ Authentic Brazilian Lunch Recipes to Try Today

Exploring Brazilian lunch recipes opens a world of culinary adventure, where every dish tells a story of culture, history, and passion for good food.

Whether you prefer the creamy, aromatic textures of vatapá or the crispy indulgence of pastel, these recipes offer something for everyone.

By bringing these authentic flavors into your kitchen, you not only enjoy satisfying meals but also celebrate the rich heritage of Brazil.

Embrace these dishes as part of your cooking repertoire, and let your taste buds travel to the heart of South America with every bite.

feijoada

Feijoada is Brazil’s beloved black bean stew, rich with smoky pork, beef, and spices. This hearty dish is traditionally served as a large, satisfying lunch that brings family and friends together around the table. Its deep flavors and comforting textures make it a must-try recipe for anyone wanting an authentic taste of Brazilian cuisine.

Ingredients:

• 2 cups dried black beans, soaked overnight
• 1 pound pork shoulder, cut into chunks
• 1/2 pound smoked sausage, sliced
• 1/2 pound bacon, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• Salt and pepper to taste
• Orange slices and chopped parsley for garnish

Instructions:

1. Drain soaked black beans and set aside.
2. In a large pot, cook bacon until crispy. Add pork shoulder and sausage, browning all sides.
3. Add onion and garlic, cooking until softened.
4. Stir in black beans, bay leaves, and enough water to cover everything by two inches.
5. Bring to a boil, reduce heat, and simmer gently for about two hours, or until beans and meat are tender. Add water as needed.
6. Season with salt and pepper. Serve hot, garnished with orange slices and parsley.

Feijoada is the heart of Brazilian lunches—rich, smoky, and packed with protein and fiber. This dish not only delivers comfort but also carries the cultural spirit of Brazil in every hearty bite, making it perfect for sharing and savoring.

moqueca

Moqueca is a vibrant Brazilian fish stew bursting with coconut milk, tomatoes, and fresh herbs. Originating from the coastal regions of Brazil, this flavorful, aromatic dish is both light and filling, making it a popular choice for a wholesome lunch.

Ingredients:

• 1 pound firm white fish fillets, cut into chunks
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 tomatoes, chopped
• 1 cup coconut milk
• 2 cloves garlic, minced
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Marinate fish chunks with lime juice, salt, and pepper for 15 minutes.
2. Heat olive oil in a large skillet. Sauté onions, garlic, bell pepper, and tomatoes until soft.
3. Add fish and cook gently for 5 minutes.
4. Pour in coconut milk and simmer for another 10 minutes until fish is cooked through and flavors meld.
5. Stir in chopped cilantro before serving.

Moqueca is a celebration of fresh, tropical flavors that create a colorful and fragrant meal. Its combination of creamy coconut milk and zesty lime offers a bright yet comforting lunch experience, perfect for those looking to explore authentic Brazilian seafood dishes.

pão de queijo

Pão de queijo, or Brazilian cheese bread, is a beloved snack and lunch side made from tapioca flour and cheese. These small, fluffy, cheesy rolls are naturally gluten-free and incredibly addictive, often enjoyed warm right out of the oven.

Ingredients:

• 2 cups tapioca flour
• 1 cup whole milk
• 1/2 cup oil (vegetable or olive)
• 2 eggs
• 1 1/2 cups grated Parmesan cheese
• 1 teaspoon salt

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a saucepan, heat milk and oil until just boiling. Remove from heat and stir in tapioca flour until smooth.
3. Let the dough cool slightly, then mix in eggs one at a time until combined.
4. Fold in grated Parmesan and salt.
5. Shape dough into small balls and place on a baking sheet.
6. Bake for 20-25 minutes until puffed and golden.

Pão de queijo is a delightful addition to any Brazilian lunch, providing a warm, cheesy bite that complements soups, stews, or salads. Its light and chewy texture make it a crowd favorite and an essential part of Brazil’s culinary identity.

vatapá

Vatapá is a creamy, flavorful Brazilian dish made with shrimp, bread, coconut milk, and a blend of spices. Originating from the Afro-Brazilian cuisine of Bahia, it’s often enjoyed as a rich and comforting lunch that perfectly balances savory and slightly sweet flavors. Vatapá’s smooth texture and vibrant taste make it a unique and memorable dish.

Ingredients:

• 1 cup dried shrimp, soaked and chopped
• 2 cups coconut milk
• 2 slices of white bread, crust removed and soaked in coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon palm oil (or vegetable oil)
• 1 tablespoon ground peanuts
• 1 tablespoon ground cashews
• 1 tablespoon grated ginger
• 1 chili pepper (optional)
• Salt to taste

Instructions:

1. Heat oil in a pan, sauté onions, garlic, and ginger until fragrant.
2. Add soaked bread (with coconut milk), ground peanuts, cashews, and shrimp. Stir well.
3. Slowly add the rest of the coconut milk, stirring constantly until it thickens.
4. Season with salt and chili pepper to taste. Cook on low heat for 10 minutes, stirring occasionally.
5. Serve hot with white rice.

Vatapá is a luscious and indulgent lunch option that showcases the rich culinary heritage of Brazil’s coastal regions. Its creamy, nutty profile makes it a perfect centerpiece for a special meal, offering an authentic taste experience full of warmth and tradition.

arroz carreteiro

Arroz carreteiro is a classic Brazilian rice dish packed with savory beef, vegetables, and spices, often prepared as a large, hearty lunch. Originally made by wagon drivers (“carreteiros”) in southern Brazil, this one-pot meal is satisfying, flavorful, and easy to customize with available ingredients.

Ingredients:

• 2 cups long-grain rice
• 1 pound beef (such as flank or skirt steak), diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 tomatoes, chopped
• 2 cups beef broth
• 2 tablespoons oil
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions:

1. Heat oil in a large skillet or pot. Brown the beef pieces until nicely seared.
2. Add onion, garlic, and bell pepper, cooking until softened.
3. Stir in rice and tomatoes, mixing well.
4. Pour in beef broth, season with salt and pepper, and bring to a boil.
5. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed (about 20 minutes).
6. Garnish with chopped parsley before serving.

Arroz carreteiro is a filling and rustic lunch recipe that combines tender beef with perfectly cooked rice and vegetables. Its balanced flavors and easy preparation make it an ideal meal for busy days or gatherings, bringing a touch of traditional Brazilian comfort food to your table.

escondidinho

Escondidinho is a layered Brazilian casserole that features creamy mashed cassava (or potatoes) hiding a savory filling of shredded meat, usually beef or chicken. This dish is hearty, comforting, and loved for its rich textures and satisfying flavors, making it a wonderful lunch option for both everyday meals and special occasions.

Ingredients:

• 2 pounds cassava (yuca), peeled and boiled
• 1 cup milk
• 2 tablespoons butter
• 2 cups shredded cooked beef or chicken
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated cheese for topping (optional)

Instructions:

1. Mash the boiled cassava with milk and butter until smooth and creamy. Season with salt.
2. In a skillet, heat olive oil and sauté onion and garlic until fragrant. Add shredded meat and cook for 5 minutes, seasoning to taste.
3. Preheat oven to 350°F (175°C).
4. In a baking dish, spread half of the cassava mash, then layer the meat mixture on top. Cover with the remaining cassava mash.
5. Sprinkle grated cheese on top if desired. Bake for 20 minutes or until golden and bubbly.

Escondidinho is a comforting and versatile lunch recipe that combines creamy cassava with savory meat for a rich and satisfying dish. Its layered construction and flavorful filling make it a standout in Brazilian home cooking, perfect for warming up any midday meal.

bobó de camarão

Bobó de camarão is a creamy Brazilian shrimp stew made with pureed cassava (yuca), coconut milk, and fragrant spices. This dish hails from Bahia and is celebrated for its rich, silky texture and bold tropical flavors, making it a perfect centerpiece for a satisfying lunch.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 cups cassava (yuca), peeled, boiled, and mashed
• 1 cup coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 2 tablespoons palm oil or vegetable oil
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat oil in a large pan and sauté onion, garlic, and tomato until softened.
2. Add shrimp and cook until just pink.
3. Stir in mashed cassava and coconut milk, mixing thoroughly.
4. Simmer gently until the stew thickens and flavors combine, about 10 minutes.
5. Season with salt, pepper, and cilantro before serving.

Bobó de camarão is a rich, comforting dish that combines the sweetness of shrimp with creamy cassava and coconut milk. Its velvety texture and vibrant flavors provide a deliciously indulgent lunch, highlighting the unique culinary traditions of Brazil’s northeast.

carne de sol

Carne de sol is a traditional Brazilian sun-dried beef, usually served with rice, beans, and manioc flour. This savory dish offers a deep, smoky flavor and is a staple in northeastern Brazilian cuisine, perfect for a hearty and filling lunch.

Ingredients:

• 1 pound carne de sol (sun-dried beef), soaked and boiled to reduce salt
• 2 cups cooked rice
• 1 cup black beans, cooked
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons oil
• Manioc flour (farofa) for serving
• Fresh parsley for garnish

Instructions:

1. Boil carne de sol for 20 minutes to remove excess salt, then shred the meat.
2. Heat oil in a pan and sauté garlic and onion until golden. Add shredded meat and cook until heated through and slightly crispy.
3. Serve carne de sol alongside rice and beans, sprinkled with manioc flour and garnished with parsley.

Carne de sol is a hearty and flavorful dish that celebrates Brazil’s rustic cooking style. Its salty, smoky beef combined with traditional sides makes for a well-rounded, satisfying lunch that captures the spirit of Brazilian comfort food.

caldinho de feijão

Caldinho de feijão is a comforting Brazilian black bean soup often enjoyed as a light lunch or starter. This flavorful broth is seasoned with garlic, onions, and smoky bacon, offering a warm and nutritious meal that’s easy to prepare and deeply satisfying.

Ingredients:

• 2 cups cooked black beans (with broth)
• 1/2 cup bacon, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. In a pot, heat olive oil and cook bacon until crisp. Remove bacon and set aside.
2. In the same pot, sauté onions and garlic until soft.
3. Add black beans with broth and simmer for 10 minutes.
4. Blend half the soup for a creamier texture, then return to pot.
5. Season with salt and pepper. Serve topped with crispy bacon and green onions.

Caldinho de feijão is a nourishing and flavorful lunch option that highlights the humble black bean in a rich, smoky broth. Its simple ingredients and warming taste make it a beloved dish across Brazil, perfect for any day you want a light yet satisfying meal.

feijoada

Feijoada is Brazil’s iconic black bean stew, packed with a variety of meats such as pork, beef, and sausages. This hearty and flavorful dish is traditionally served as a large, satisfying lunch, often accompanied by rice, collard greens, and orange slices. Feijoada embodies the rich cultural heritage of Brazil and is perfect for a communal meal.

Ingredients:

• 2 cups black beans, soaked overnight
• 1/2 pound pork shoulder, cubed
• 1/2 pound smoked sausage, sliced
• 1/2 pound beef chuck, cubed
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• Salt and pepper to taste
• Cooked rice, collard greens, and orange slices for serving

Instructions:

1. In a large pot, cook pork, beef, and sausage until browned. Remove and set aside.
2. Sauté onions and garlic in the same pot until fragrant.
3. Add soaked black beans, bay leaves, and meats back into the pot. Cover with water.
4. Simmer on low heat for 2-3 hours until beans are tender and meat is cooked through.
5. Season with salt and pepper. Serve hot with rice, collard greens, and orange slices.

Feijoada is a deeply satisfying and flavorful dish that brings people together around the table. Its rich combination of beans and meats offers a filling, comforting lunch experience that reflects the heart of Brazilian cooking.

moqueca

Moqueca is a traditional Brazilian seafood stew, combining fresh fish or shrimp with coconut milk, tomatoes, onions, and cilantro. This vibrant and aromatic dish originates from the coastal states of Bahia and Espírito Santo, celebrated for its bright flavors and comforting warmth—perfect for a delightful lunch.

Ingredients:

• 1 pound firm white fish or shrimp
• 1 onion, sliced
• 2 tomatoes, chopped
• 1 bell pepper, sliced
• 1 cup coconut milk
• 2 tablespoons palm oil or vegetable oil
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• Juice of one lime
• Salt and pepper to taste

Instructions:

1. Marinate fish or shrimp with lime juice, salt, and pepper for 15 minutes.
2. Heat oil in a pot and sauté garlic, onions, bell peppers, and tomatoes until soft.
3. Add the seafood and coconut milk, gently simmer until cooked through (about 10 minutes).
4. Stir in cilantro just before serving.

Moqueca is a deliciously fragrant and creamy dish that highlights the freshness of seafood with rich tropical ingredients. Its perfect balance of spices and creaminess makes it a memorable lunch that transports you straight to Brazil’s sun-kissed shores.

pão de queijo

Pão de queijo, or Brazilian cheese bread, is a beloved snack and light lunch option made from tapioca flour and cheese. These small, chewy, and cheesy rolls are naturally gluten-free and incredibly addictive. Perfect as a midday meal or paired with coffee, pão de queijo showcases the simple, satisfying flavors of Brazilian cuisine.

Ingredients:

• 2 cups tapioca flour
• 1 cup milk
• 1/2 cup oil
• 2 eggs
• 1 cup grated Parmesan or Minas cheese
• 1 teaspoon salt

Instructions:

1. Preheat oven to 375°F (190°C).
2. Heat milk and oil until boiling, then pour over tapioca flour and mix well. Let cool slightly.
3. Add eggs, cheese, and salt, kneading the dough until smooth.
4. Shape into small balls and place on a baking sheet.
5. Bake for 20-25 minutes until golden and puffed.

Pão de queijo is a delightful and easy-to-make snack that can also serve as a quick lunch. Its cheesy, chewy texture and comforting flavor make it a favorite throughout Brazil, perfect for sharing or enjoying on your own.

vatapá

Vatapá is a creamy and flavorful Brazilian dish originating from the Afro-Brazilian cuisine of Bahia. Made from bread, shrimp, coconut milk, peanuts, and palm oil, it offers a rich, silky texture and a complex blend of savory and slightly sweet flavors. Vatapá is often served with white rice or acarajé (fried black-eyed pea balls), making it an indulgent and satisfying lunch choice.

Ingredients:

• 1 cup stale white bread, crusts removed and soaked in coconut milk
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup peanuts, ground
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup palm oil (dendê oil)
• 1 cup coconut milk
• 1 tablespoon grated ginger
• Salt and pepper to taste

Instructions:

1. In a blender, puree the soaked bread with coconut milk until smooth.
2. Heat palm oil in a pan, sauté onion, garlic, and ginger until fragrant.
3. Add shrimp and cook until pink.
4. Stir in the bread mixture and ground peanuts, cooking gently until thickened.
5. Season with salt and pepper and serve warm with rice.

Vatapá is a celebration of Brazilian coastal flavors and Afro-Brazilian heritage. Its creamy texture and bold seasoning create a hearty lunch that is both comforting and exotic, perfect for anyone wanting to explore the depth of Brazilian cuisine.

arroz carreteiro

Arroz carreteiro is a traditional Brazilian rice dish that originated with the country’s cattle drivers. It combines rice with beef, onions, garlic, and sometimes smoked sausage, creating a robust and flavorful meal that’s perfect for a large and filling lunch. This dish is loved for its simplicity and the rich, smoky flavors it develops during cooking.

Ingredients:

• 2 cups cooked rice
• 1/2 pound beef (or leftover roast), shredded
• 1/2 cup smoked sausage, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons oil
• Salt, pepper, and parsley for seasoning

Instructions:

1. Heat oil in a large skillet, sauté onion and garlic until translucent.
2. Add shredded beef and sausage, cooking until browned and fragrant.
3. Stir in cooked rice and mix thoroughly, allowing flavors to meld.
4. Season with salt, pepper, and garnish with chopped parsley.
5. Serve hot.

Arroz carreteiro is a wonderfully hearty and savory lunch dish that reflects Brazil’s rustic culinary traditions. It’s easy to make, budget-friendly, and packed with flavor, making it a great option for those who want a satisfying and comforting meal.

escondidinho

Escondidinho is a Brazilian casserole-style dish that layers creamy mashed cassava (or potatoes) over seasoned meat, typically beef or chicken. The name means “hidden,” referring to the way the meat is concealed beneath the fluffy topping. This dish is beloved for its comforting textures and rich, savory flavors — ideal for a warm, fulfilling lunch.

Ingredients:

• 2 cups mashed cassava or potatoes
• 1/2 pound ground beef or shredded chicken
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1/2 cup grated cheese (optional)
• 2 tablespoons oil
• Salt and pepper to taste

Instructions:

1. Heat oil in a pan and sauté onion, garlic, and tomato until soft.
2. Add ground beef or chicken, cooking until fully browned and seasoned.
3. In a baking dish, layer the meat mixture, then spread mashed cassava or potatoes over the top.
4. Sprinkle with cheese if desired.
5. Bake at 350°F (175°C) for about 20 minutes, until golden and bubbling.

Escondidinho is a perfect blend of creamy and savory elements that makes lunch comforting and hearty. This dish beautifully showcases Brazilian home-style cooking with simple ingredients that come together in a satisfying way.

bobó de camarão

Bobó de camarão is a traditional Brazilian shrimp stew with a creamy, rich texture thanks to its base of cassava (yuca) and coconut milk. This dish hails from the northeastern state of Bahia and is infused with the vibrant flavors of palm oil, garlic, onions, and fresh herbs. It’s a perfect lunch meal for those craving something hearty and exotic.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 cups cooked and mashed cassava (yuca)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk
• 1/4 cup palm oil (dendê oil)
• 1 tomato, chopped
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions:

1. Heat palm oil in a pan and sauté onions, garlic, and tomatoes until soft.
2. Add shrimp and cook until pink and tender.
3. Stir in the mashed cassava and coconut milk, mixing well to create a creamy consistency.
4. Simmer gently for 10 minutes, seasoning with salt, pepper, and cilantro.
5. Serve hot with white rice.

Bobó de camarão offers a luscious blend of creamy, tangy, and savory flavors, making it a standout dish in Brazilian cuisine. It’s an indulgent lunch that combines the sweetness of shrimp with the earthy richness of cassava and coconut milk.

farofa

Farofa is a classic Brazilian side dish made from toasted manioc (cassava) flour, often enhanced with ingredients like bacon, onions, and herbs. While technically a side, it frequently accompanies main lunch dishes such as grilled meats and stews, adding a crunchy, savory contrast that elevates the entire meal.

Ingredients:

• 2 cups manioc (cassava) flour
• 4 slices bacon, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions:

1. Cook bacon in a skillet until crispy. Remove and set aside.
2. In the same skillet, sauté onion and garlic in butter until soft.
3. Add manioc flour and toast, stirring frequently until golden brown.
4. Mix bacon back in and season with salt, pepper, and parsley.
5. Serve as a side dish.

Farofa is beloved for its crunchy texture and savory flavor that complements many Brazilian lunch staples. Its simplicity and versatility make it a must-have addition for an authentic Brazilian dining experience.

carne de sol

Carne de sol is a traditional Brazilian sun-dried beef that is typically grilled or fried and served as a substantial lunch protein. This dish is popular in the northeastern region of Brazil and offers a robust, smoky flavor profile with tender meat that pairs beautifully with rice, beans, and farofa.

Ingredients:

• 1 pound carne de sol or sun-dried beef (can substitute with salted beef)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons oil
• Fresh herbs for garnish

Instructions:

1. If using salted beef, soak it in water for several hours to reduce saltiness, then pat dry.
2. Heat oil in a pan and sauté garlic and onions until fragrant.
3. Add carne de sol and cook until browned and cooked through.
4. Garnish with fresh herbs and serve with rice and beans.

Carne de sol is a flavorful and protein-packed lunch dish that reflects Brazil’s rich tradition of preserving and seasoning meats. Its savory taste and hearty texture make it a satisfying option for those who love bold, rustic flavors.

feijoada

Feijoada is Brazil’s iconic black bean stew, rich with various cuts of pork and beef, slow-cooked to develop deep, savory flavors. Traditionally served as a hearty lunch, this dish is a celebration of Brazilian culture and comfort food, bringing together beans, meats, and spices for a filling meal.

Ingredients:

• 2 cups black beans, soaked overnight
• 1/2 pound pork shoulder, cut into chunks
• 1/2 pound smoked sausage, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• Salt and pepper to taste
• Orange slices and chopped parsley for garnish

Instructions:

1. In a large pot, cook the soaked beans with bay leaves until tender.
2. In a separate pan, sauté onion and garlic, then add pork and sausage, browning the meat.
3. Add the meat mixture to the beans and simmer together for at least an hour to meld flavors.
4. Season with salt and pepper.
5. Serve hot, garnished with orange slices and parsley, accompanied by white rice and collard greens.

Feijoada is more than just a meal; it’s a Brazilian tradition that offers a complex and hearty lunch option full of flavor and history. The combination of tender beans and smoky meats creates a deeply satisfying dish perfect for sharing.

moqueca

Moqueca is a vibrant Brazilian fish stew from the coastal regions, cooked with coconut milk, tomatoes, onions, garlic, and dendê (palm) oil. This dish is fragrant, colorful, and rich, making it a fantastic choice for a nourishing and flavorful lunch.

Ingredients:

• 1 pound firm white fish fillets (such as snapper or cod)
• 1 onion, sliced
• 2 tomatoes, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 cup coconut milk
• 1/4 cup palm oil (dendê oil)
• Fresh cilantro and lime juice
• Salt and pepper to taste

Instructions:

1. Layer onions, tomatoes, bell pepper, and garlic in a pot.
2. Place fish fillets on top and pour coconut milk and palm oil over everything.
3. Cover and simmer gently for about 20 minutes until fish is cooked through.
4. Season with salt, pepper, lime juice, and garnish with fresh cilantro.
5. Serve with white rice.

Moqueca is a beautifully balanced dish that showcases Brazilian coastal flavors. Its creamy, slightly tangy, and aromatic qualities make it a perfect lunch for those seeking something light yet indulgent.

coxinha

Coxinha is a beloved Brazilian snack turned lunch item — these are crispy, teardrop-shaped croquettes stuffed with shredded chicken and cream cheese. They’re fried to golden perfection, making them irresistible finger food that doubles as a satisfying lunch option.

Ingredients:

• 2 cups chicken broth
• 2 cups all-purpose flour
• 1 cup shredded cooked chicken
• 1/2 cup cream cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• Oil for frying
• Salt and pepper to taste

Instructions:

1. Boil chicken broth and gradually stir in flour to make a dough.
2. Sauté onion and garlic, mix in shredded chicken and cream cheese, seasoning to taste.
3. Shape dough into small balls, fill with chicken mixture, then close and shape into teardrops.
4. Roll in breadcrumbs and deep fry until golden and crispy.
5. Drain on paper towels and serve warm.

Coxinha offers a crispy exterior with a creamy, flavorful filling, making it a popular and indulgent lunch treat. It’s perfect for those who love a crunchy, savory bite with rich chicken inside.

escondidinho

Escondidinho is a comforting Brazilian casserole featuring a creamy layer of mashed cassava (yuca) hiding a savory filling, typically made with shredded beef or chicken. This dish combines smooth textures with rich, well-seasoned meat, creating a satisfying and hearty lunch that’s perfect for family meals or gatherings.

Ingredients:

• 3 cups cooked and mashed cassava
• 2 cups shredded cooked beef or chicken
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup grated cheese (optional)
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. In a skillet, sauté onions and garlic until fragrant, then add the shredded meat and season well.
2. Spread half of the mashed cassava in a baking dish.
3. Layer the meat mixture evenly over the cassava.
4. Cover with the remaining mashed cassava and top with grated cheese if using.
5. Bake at 350°F (175°C) for about 20 minutes until golden on top.

Escondidinho delivers a warm, hearty meal that balances creamy cassava with savory meat. Its layered structure makes it a beloved comfort food in Brazil, perfect for a filling lunch that feels like a hug on a plate.

vatapá

Vatapá is a creamy, spicy Brazilian dish from Bahia, made with bread soaked in coconut milk, shrimp, palm oil, peanuts, and spices. It has a rich, velvety texture and a complex flavor profile that blends seafood and tropical ingredients into a delicious, satisfying lunch option.

Ingredients:

• 4 slices white bread, crust removed
• 1 cup coconut milk
• 1/2 pound shrimp, peeled and deveined
• 1/4 cup palm oil (dendê oil)
• 1/4 cup ground peanuts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small chili pepper (optional)
• Salt and pepper to taste

Instructions:

1. Soak bread in coconut milk until soft, then blend into a smooth paste.
2. In a pan, sauté onion, garlic, and chili in palm oil.
3. Add shrimp and cook until pink.
4. Stir in the bread paste and ground peanuts, simmering gently to thicken.
5. Season with salt and pepper and serve with white rice.

Vatapá is a uniquely creamy and aromatic dish that reflects Brazil’s Afro-Brazilian culinary heritage. Its rich textures and bold flavors make it a standout lunch meal for those who enjoy something exotic and hearty.

pastel

Pastel is a popular Brazilian street food often enjoyed as a quick lunch or snack. These are deep-fried pastries filled with a variety of ingredients, such as cheese, ground beef, or heart of palm. The crispy shell combined with the flavorful fillings makes pastel an irresistible lunch choice.

Ingredients:

• Ready-made pastel dough sheets (available at Latin markets)
• Filling of choice (ground beef, cheese, or shredded chicken)
• Oil for frying
• Optional: tomato sauce or hot sauce for dipping

Instructions:

1. Prepare your desired filling by cooking and seasoning it well.
2. Place a spoonful of filling on each pastel dough sheet, fold and seal the edges with a fork.
3. Heat oil in a deep pan and fry pastéis until golden brown and crispy.
4. Drain on paper towels and serve hot, with optional dipping sauces.

Pastel is beloved for its crunchy texture and savory fillings, perfect for a satisfying, handheld lunch. Its versatility and quick preparation make it a favorite among Brazilians looking for tasty, convenient meals.

baião de dois

Baião de dois is a classic Brazilian dish combining rice and black-eyed peas cooked together with bits of smoky sausage, cheese, and fresh herbs. Originating from the northeastern region, it’s a comforting and protein-packed meal that offers both simplicity and bold flavors, perfect for a hearty lunch.

Ingredients:

• 1 cup rice
• 1 cup cooked black-eyed peas
• 1/2 cup smoked sausage, sliced
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1/2 cup grated cheese (preferably coalho or mozzarella)
• Fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Sauté onions and garlic in a pan until translucent.
2. Add smoked sausage and cook until browned.
3. Stir in cooked black-eyed peas and rice, mixing well.
4. Add a little water or broth if needed and cook until rice is tender and flavors combine.
5. Remove from heat and fold in grated cheese and fresh cilantro.

Baião de dois is a satisfying and flavorful dish that showcases the rustic, hearty cuisine of Brazil’s northeast. Its mix of grains and protein makes it a well-rounded and fulfilling lunch.

galinhada

Galinhada is a beloved Brazilian chicken and rice dish seasoned with herbs, vegetables, and sometimes saffron for a vibrant color and aroma. This one-pot meal is comforting, easy to prepare, and packed with bold Brazilian flavors, making it a perfect lunch centerpiece.

Ingredients:

• 2 cups rice
• 1 pound chicken pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 tomato, diced
• Fresh parsley and cilantro
• Salt, pepper, and paprika to taste

Instructions:

1. Season chicken pieces with salt, pepper, and paprika.
2. In a large pan, sauté onion, garlic, bell pepper, and tomato until soft.
3. Add chicken and brown on all sides.
4. Stir in rice and enough water or broth to cook the rice fully.
5. Cover and simmer until rice is tender and chicken is cooked through.
6. Garnish with fresh parsley and cilantro before serving.

Galinhada is a colorful and wholesome meal that highlights Brazilian home cooking. Its aromatic blend of herbs and spices, combined with tender chicken and fluffy rice, makes it a fulfilling and crowd-pleasing lunch dish.

carne de sol

Carne de sol is a traditional Brazilian sun-dried beef, typically pan-fried or grilled, often served with sides like cassava, rice, or beans. It’s known for its intense, salty flavor and chewy texture, providing a robust and satisfying lunch option that’s deeply rooted in Brazilian cuisine.

Ingredients:

• 1 pound carne de sol or sun-dried beef (available at Latin markets)
• 2 tablespoons oil or butter
• 2 cloves garlic, minced
• Optional sides: mashed cassava, rice, black beans

Instructions:

1. If using salted dried beef, soak in water to reduce saltiness, then pat dry.
2. Heat oil or butter in a skillet over medium heat.
3. Add garlic and sauté briefly, then add carne de sol pieces.
4. Cook until beef is browned and cooked through.
5. Serve hot with traditional sides like mashed cassava or rice and beans.

Carne de sol is a flavorful and hearty dish that captures the essence of northeastern Brazilian cooking. Its bold, savory taste pairs perfectly with simple, rustic sides, making it a satisfying lunch with rich cultural roots.

Conclusion

From simple one-pot meals to elaborate dishes bursting with bold ingredients, Brazilian lunches are both diverse and deeply comforting. This extensive collection of recipes showcases the best of Brazil’s culinary landscape, offering easy-to-make options that are perfect for weekday lunches or special gatherings. Whether you’re a seasoned cook or just starting out, these Brazilian recipes provide an accessible way to enjoy authentic flavors. Dive into these dishes, experiment with ingredients, and bring the spirit of Brazil’s lively food culture to your dining table.