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 In the Amazon region a favorite dish is pato no tucupi which is pieces or duck in a rich sauce that is loaded with a wild green herb that tingles the stomach for hours after eating. Another typical dish is tacacá, a thick yellow soup that is laced with dried shrimp and garlic.
In Rio Grande do Sul churrasco is the big dish. It is pieces of beefs skewered onto a metal sword, and roasted outdoors over hot coals. There is a tomato and onion sauce to go over it. The gaúchos of the interior barbecue an entire steer this way.
 If there is one dish that typifies Brazilian cooking it is feijoada. In Rio de Janeiro, where it is especially popular, feijoada is a complicated bean dish prepared with air-dried beef, smoked sausage, tongue, pig’s ears and tails, garlic, and chili peppers. It is customary to fill a soup plate with white rice and spoon feijoada on top. Over this is added pulverized manioc flour (farofa), a starch that thickens the sauce. The whole dish is garnished with spring greens and slices of oranges.
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