Skip to main content

64 Brazilian Portuguese Food Words To Help You Order Like A Local

We've compiled a list of Brazilian Portuguese food and drink words, as well as some basic terms that will help you get around the busy streets of São Paulo and beautiful beaches of Ipanema. Saúde!

Drinks (Bebidas)

  • Cachaça: A distilled spirit made from sugarcane juice
  • Caipirinha: The national cocktail of Brazil, made with cachaça, sugar and lime
  • Cerveja: Beer
  • Guaraná: A classic Brazilian soft drink
  • Vinho: Wine

Fruits and Juices (Frutas e Sucos)

  • Abacaxi: Pineapple
  • Açaí: A small, purple berry
  • Agua de coco: Coconut water
  • Banana: Banana
  • Carambola: Star fruit
  • Goiaba: Guava
  • Jabuticaba: "Brazilian cherries," native to the country
  • Laranja: Orange
  • Limonada: Lemonade
  • Maçã: Apple
  • Manga: Mango
  • Maracujá: Passion fruit
  • Melancia: Watermelon
  • Melao: Melon
  • Morango: Strawberry
  • Uva: Grape
  • Vitamina: Fruit smoothie

General Food Terms

  • Açúcar: Sugar
  • Arroz: Rice
  • Cadeira: Chair
  • Colher: Spoon
  • Comer: To eat
  • Feijão: Beans
  • Garfo e faca: Fork and knife
  • Guardanapo: Napkin
  • Mesa: Table
  • Pão: Bread
  • Pão Frances: French roll
  • Sal: Salt

Savories (Salgados)

  • Acarajé: Deep-fried ball of black-eyes peas, usually filled with shrimp and vinaigrette
  • Bauru: Sandwich with roast beef, mozzarella cheese and tomato on a French roll
  • Coxinha: Small fried "raindrops" filled with chicken and a creamy cheese
  • Farofa: Fried cassava flour with egg, bacon and other add-ons
  • Feijoada: Brazil's national dish, a black bean stew with various types of meats
  • Misto quente: Melted ham and cheese sandwich served on white bread
  • Moqueca de camarão: Shrimp stew cooked in coconut milk and palm oil, traditional to the Northeastern state of Bahia
  • Pão de Queijo: Little rolls of bread with cheese
  • Pastel: Fried empanadas, usually filled with cheese or meat

Sweets (Doces)

  • Bolinho de chuva: "Rain cake." Little balls of fried dough sprinkled with sugar and cinnamon
  • Bolo de chocolate: Chocolate cake, usually served with a warm chocolate syrup/finishing on top
  • Brigadeiro: Chocolate truffles made with condensed milk instead of cream and covered in chocolate sprinkles
  • Creme de papaya: Papaya blended with vanilla ice cream and topped with cassis liqueur
  • Quindim: A custard dish with baked egg yolks, sugar, and ground coconut flakes

Getting Around

  • Aeroporto: Airport
  • Ate logo: See you soon
  • Banheiro: Bathroom
  • Bom apetite: Enjoy your meal
  • Divirta-se: Have fun!
  • Campeão: Champion
  • Cuidado: Watch out!
  • Futebol: Soccer
  • Meu time ganhou: My team won
  • Obrigado(a): Thank you
  • Oi/bom dia: Hello/good morning
  • Parabéns: Congratulations!
  • Quanto custa: How much does it cost?
  • Quarto: Room
  • Taxi: Taxi
  • Tchau: Good-bye

This post is updated from a 2014 World Cup–related series on Brazil.

Learn to order in other languages on Food Republic:


-

Comments

Popular posts from this blog

How To Make Albacore Tuna “Filet Mignons”

We're huge fans of grillmaster Steven Raichlen's smoky, meaty cookbooks. His latest work focuses on updating our beloved grilling techniques. Dive into recipes for grilled meats, vegetable sides, desserts and more. Here's a way to really class up your albacore tuna. Most of the dishes you see on my TV shows are carefully planned in advance. This one I created on the spot to showcase some gorgeous, astonishingly fresh albacore fillets a local fisherman brought to the set of Project Smoke . Plancha searing gives you a crisp smoky bacon crust on the outside, but you keep the grilling sufficiently brief to leave the fish sushi-rare in the center. Cut crosswise, the albacore looks like bacon-wrapped filet mignon. To continue the beef metaphor, you serve it with a Peppercorn Cream Sauce. Insider Tip:  This recipe calls for a technique I call plancha grilling: You cook the fish on heated cast iron, adding hardwood to the fire to generate wood smoke. Alternatively, you ...

A VIP Experience at Uptown’s Gem, The Capital Grille

Specializing in creating memorable events from birthdays, to anniversaries, to closing the big deal, let The Capital Grille be your next dining and celebration destination. The Capital Grille prides itself in not only providing the best steaks in Uptown, but building relationships at the same time. The Chef Executive Chef Partner JP Dacio is a California transplant with a classically trained background in culinary arts and passion for Filipino/American flair which can be seen in some of his off menu specials and wine tasting dinners.  Chef Dacio oversees perfect center of the plate executions of all dishes The Capital Grille offers.  His support in ensuring quality creations is his tenured kitchen team, some of which have been cooking at The Capital Grille Uptown location since its genesis in 1998.  Most recently The Capital Grille partnered with Hudson Vineyards and Bryant Family Vineyards, with Chef Dacio and team creating an amazing 6 course food and wine tasting menu. The...

A Bartender’s Guide To Drinking In Houston

Once a barista and bartender in Seattle, Alex Negranza moved to Houston four years ago for a coveted job at Anvil Bar & Refuge and a chance to work under its owner Bobby Heugel, the bar entrepreneur and agave-spirits evangelist who put the city on the drinking-world map. Since then, Negranza has become a driving force in the Houston cocktail scene, becoming the only Houstonian to become an  Eater  Young Gun, in 2016. He now oversees Heugel's downtown bars (Pastry War, Tongue Cut Sparrow and Nightingale Room) as Director of Operations. "A couple things really speak to Texan drinking culture—people forget that there are four very large cities here that account for a lot of people drinking a lot of things," says Negranza. "Houston's always played second fiddle even within the state, to Austin, so we have this thing where we don't have to keep up with the Joneses. Elsewhere there's an impulse to get the next hottest product and put it behind your bar be...