It was said once that Brazil is the ideal place to have a heart-attack. I’m not sure whether the speaker was implying that Brazilian food would be the cause or not, but if so, I have to agree with him. Brazil is a continental country with an enormous variety of dishes, each with one thing in common—the quantity. A Brazilian plate is a big plate. This may stem from historical origins tracing back to hungry slaves eating after a hard day’s work or to Portuguese settlers, eager to try all types of new dishes. Regardless of which is true, it is a fact that a meal in Brazil will keep you going for a whole day.

The food is heavy, as many argue it should be. Some of the common ingredients in dishes from all regions of Brazil are rice, beans and meat. A special flour, or farofa, helps give the plate a concrete-like texture, which is perfect if you’re planning on stuffing your stomach. Despite all of this being said, Brazilian food is also known to be good.

In the North of Brazil, where refrigerators have always been less common, a special way to care for the meat is used. The meat is salted and dried in the equatorial sun, transforming it into “carne seca”. This salty meat has a slightly tough texture, similar to beef jerky, but its succulent interior is what keeps people coming back for more. Whether you order it as a main dish, or breaded and fried as an appetizer, it is absolutely delicious paired with some farofa, fried manioc and a caipirinha.

It was in the South of Brazil where the European immigrants settled with their carnivorous appetites. They must have been ecstatic when they discovered the cows breeding like bunnies in the vast “pampas”. The famous “churrascos” that you see in Rio and São Paulo, originated in the South, where it is said they have the best “churrasqueiros” (barbecuers) in the world.

The southeast of Brazil is peculiar when it comes to food. Like all regions, it had its own culinary style until Rio de Janeiro and São Paulo grew into larger, more important economic centers. The growth that attracted thousands of farmers and industrials from the South and hard-workers from the North also resulted in the creation of a culinary melting pot, so to speak. It would be unfair not to give specific attention to the food from the state of Minas Gerais, which has held true to its origins throughout the years. Here, a common dish consists of beans cooked in clay pots over a wood-fed stove served with soft rice and meat (either chicken or beef). This typical “mineiro” meal is extremely tasty!

Perhaps the most famous dish in Brazil is the “feijoada”. A long time ago, when the coffee farms had thousands of slaves, the rich would eat the best of what was harvested, and the slaves were given what was left over, such as pig tails, feet, nose and ears, cow tails and tongues. Famous for making the best out of the worst situations, these slaves started cooking the leftover meat with beans, creating feijoada. The slaves had another invention which they kept secret for years as well. They learned that while working in the steaming sugar-cane stills and refineries, the fermented sugar would evaporate and form a wet coat on the ceilings and wall. As it would drip down onto the whipped-sore backs of the slaves, the alcoholic substance would burn and sting, thus being named “água-ardente” (stinging water) or “pinga” (drop) by the inflicted slaves. What they soon noticed was that the liquid, when drunk, would, in some way ease the pain of being a hard-working, maltreated slave. Thus was invented Cachaça. The slaves’ owners soon discovered the cachaça and started bottling the liquid for sale. For this reason, cachaça has been and forever will be, a truly low-class Brazilian drink. That doesn’t keep locals and foreigners alike from enjoying a good dose of it in a Caipirinha or Caipifruita.

History has a funny way of repeating itself in Brazil. Just like the plantation owners of the past, Brazil was engaged in exporting the best beans, rice, coffee and soy the country had to offer, leaving only the leftovers to the native Brazilians. Be that as it may, Coffee is still very popular in Brazil as a morning shot or an after-lunch wake up call. However, it is very different from the rest of the coffee that is drunk around the world. Coffee in Brazil is weaker, sweeter, and browner than any cappuccinos or espressos around the world. But don’t worry if you’re a caffeine junky. With today’s global economy, coffee shops have started popping in many different locations, and it’s possible for everyone to get some of the quality coffee, that has made Brazilian coffee famous all over the world.

It’s important to note that when you come to Brazil, you will not be subjected solely to meat, beans, and caipirinhas (as if there was something wrong with that). You will find varieties of fruits that you’ve never encountered before. On nearly every street block in Rio, you will find ‘sucos’, which are fresh fruit stands that make shakes with every type of exotic fruit found in Brazil. Passion fruit, mango, and guava are just a few to get your mouth watering, but you’ll really be missing out if you don’t try an ‘açai’ (pronounced Ah-Psy-EE). This little purple berry is grown in the northern states, and when it’s added with Brazilian’s unique guaraná extract, you get a drink that is packed with energy and great served with granola. What started a typical juice in Northern Brazil, became a reinvigorating drink for the carioca jiu-jitsu fighters, and is now a daily ritual for many Cariocas. Be warned, though, this attractive little drink carries a secret price. It has approximately the same amount of calories as a whole meal does. If you need an afternoon caffeine kick without being weighed down too much, try a Guaraná. A popular, fruity carbonated drink, it’s sure to move you past the mid-afternoon lull and keep you dancing through the night. If you’re out and about and find yourself feeling a bit peckish, I recommend picking up a Pão de Queijo. It’s cheese bread that originated from grandmothers in Minas Gerais. This sumptuous donut-hole-looking snack melts in your mouth and is a great mid-morning or afternoon snack.

While it’s unfair not to mention the typical food of each state, it would be impossible for me to describe all of them without being biased. Taste in Brazil is as important as quantity. Brazilian food and Brazilian history have a lot of important ties. It’s impossible when talking about Brazilian food not to mention the historical events of this country and directly connect the food with the characteristics that compose the Brazilian people. Like its people, food in Brazil is creative, lively, and will definitely give you the most pleasant hangover you’ve ever had.