section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  Brazilian cuisine varies greatly by region, reflecting the country's varying mix of indigenous and immigrant populations. This has created a national cuisine marked by the preservation of regional differences. Examples are Feijoada, considered the country's national dish; and regional foods such as beiju, feijão tropeiro, vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine).
  
  The national beverage is coffee and cachaça is Brazil's native liquor. Cachaça is distilled from sugar cane and is the main ingredient in the national cocktail, Caipirinha.
  
  A typical meal consists mostly of rice and beans with beef, salad, french fries and a fried egg. Often, it is mixed with cassava flour (farofa). Fried potatoes, fried cassava, fried banana, fried meat and fried cheese are very often eaten in lunch and served in most typical restaurants. Popular snacks are pastel (a fried pastry); coxinha (a variation of chicken croquete); pão de queijo (cheese bread and cassava flour / tapioca); pamonha (corn and milk paste); esfirra (a variation of Lebanese pastry); kibbeh (from Arabic cuisine); empanada (pastry) and empada, little salt pies filled with shrimps or heart of palm.
  
  Brazil has a variety of desserts such as brigadeiros (chocolate fudge balls), bolo de rolo (roll cake with goiabada), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and Romeu e Julieta (cheese with goiabada). Peanuts are used to make paçoca, rapadura and pé-de-moleque. Local common fruits such as açaí, cupuaçu, mango, papaya, cocoa, cashew, guava, orange, lime, passionfruit, pineapple, and hog plum are turned in juices and used to make chocolates, ice pops and ice cream.