Dish finder in Rio de Janeiro

Black beans stewed with pork cuts and sausage, with rice, couve, farofa and orange. A Saturday lunch that lasts all afternoon.

Rice, beans, salad, farofa and a grilled meat or fish on one plate, at a counter lanchonete. The everyday lunch and the best value in the city.

Steak smothered in fried garlic with rice, farofa and potato chips, a Rio classic from the old Centro restaurants.

The prized rump cap, salted and grilled, carved at the table in a churrascaria or served sliced at a boteco.

Young chicken grilled on skewers, eaten at the counter of a galeteria with farofa and a cold draught beer.

Fish or prawn stew in a clay pot with tomato and coriander, either with coconut milk and palm oil (Bahian) or without (Capixaba). Served with rice and pirão.

Crisp salt-cod and potato fritters, the classic boteco snack with a chope, a pale draught beer.

Shredded chicken in a teardrop of dough, breaded and fried. On every bakery and snack-bar counter.

A big, blistered fried pastry filled with cheese, mince or palm heart, eaten at street markets with a sugar-cane juice.

Squeaky cheese grilled over a tiny charcoal burner by vendors walking the beach, often with oregano or molasses.

Airy manioc-flour rings sold from bags on the beach, with an iced mate tea. A Rio institution since the 1950s.

Chewy cassava-and-cheese rolls from Minas Gerais, eaten warm with a coffee. Naturally gluten-free.

A crêpe of cassava starch, folded around cheese, coconut or banana and cinnamon. Fillings with meat are available, so ask.

Frozen açaí pulp blended thick and topped with banana and granola. The post-beach and post-gym refuel.

Condensed milk and cocoa cooked down and rolled in chocolate sprinkles. At every birthday party in the country.

A glossy yellow custard of egg yolk, sugar and coconut, from bakeries and old-fashioned confeitarias.