Cupim 📍 Brazil 🇧🇷 Explore Brazil: tasteatlas.com/brazil Cupim is a beloved Brazilian beef cut recognized for its thick layer of fat and rich marbling. Slowly roasted over low heat, the fat gradually melts, keeping the meat tender and juicy inside while forming a golden, crispy crust. The result is one of Brazil’s most flavorful and indulgent barbecue specialties. Video: @paulocruz2.0 | TasteAtlas

Balde de frutos do mar 📍Rio de Janeiro, Brazil 🇧🇷 Explore Brazil: tasteatlas.com/brazil The name says it all. A balde is a bucket, filled with shrimp, crab, corn, potatoes, and shells piled without ceremony. There’s no plating and no cutlery expected. This is seafood meant to be shared, cracked open by hand, and eaten while the sauce is still steaming. The dish comes from Rio’s street-market culture, especially places like Feira da Glória, where vendors cook everything together in wide pans a

Jabuticaba 📍 Goiás, Brazil 🇧🇷 Explore Brazil: tasteatlas.com/brazil Jabuticaba, often called the Brazilian Grape Tree, is known for its fruit growing directly on the trunk and branches. Its short harvest season makes it one of the most sought-after fruits in Brazil. It thrives in tropical and subtropical areas, especially in moist, lightly acidic soil. The tree can fruit several times a year in good conditions, but only once or twice in drier areas. It’s eaten fresh or used for jams, jellies,