From the churrasco gaúcho to the piranha soup, from acarajé to barreado, from the wines of the South to the ubiquitous cachaça in Rio’s caipirinhas, from cheese bread to tucupi duck, from tapioca to maniçoba, from tutu to sururu. Traveling through our country is always a discovery of flavors, aromas and textures that surprise the palate far beyond feijoada. The combination of indigenous, African, Arab and European influences – with pinches from Asia and a wide variety of typical ingredients – culminated in a profusion of culinary specialties that distinguish each region and do well to translate the cultural melting pot that is Brazil. There is no way to understand the wealth of the country’s flavors without visiting a typical street fair or stepping inside a local market. Feel like sampling the fruits of Brazil’s different biomes? Put these on your list: pitanga and jabuticaba from the Atlantic Forest, pequi and buriti from the Cerrado, açaí, guaraná and cupuaçu from the Amazon, cashew fruit and mangaba from the Caatinga. A drink of coconut water or sugarcane juice, accompanied by a pastel, are a must on this excursion. To lead travelers on this taste journey, BLTA hotels in major cities such as São Paulo, Rio, Brasília, Salvador and Belo Horizonte o er cooking classes with guided tours to local markets and fairs. In remote communities, our tour operators organize experiences with the greatest talents in the kitchen. You can participate in oyster workshops in Florianópolis, sample acarajé with Bahians or sail the rivers of the Amazon with a chef. Experiences that never fail to win over travelers’ palates and hearts.