It is dubbed"the "Venice of Brazil" for the numerous beautiful waterways that run through this city. Recife can be described as a commercial and tourist centre located in the northern part of Brazil and is a must-see for those who travel through the region. From a wild carnival procession to beautiful beaches and an enthralling nightlife Here is a list of the best things to do as well as do while in the lively tropical city. Hence, to enjoy a classic holiday, book your cheap flights to Recife soon. 

Moqueca

Moqueca is a fish stew that is made with a base of coconut milk, palm oil as well as olive oil paired with shrimps, fish (or either). It is simmered in clay pots made of traditional materials along with fresh herbs and vegetables and is typically served with rice.

Its roots can be traced back to the year 300, which is when it was first discovered because the Portuguese brought coconuts into the country, while slaves originating from Africa added palm oil into Brazilian food. There are many variations of moqueca, including moqueca Capixaba as well as moqueca Baiana that originates from the Bahia state located in the northwestern part of Brazil.

Picanha

Picanha is a steak that's well-known and highly sought-after in Brazil. In the US the term is sirloin cap. In the UK it's called the cap of the rump. Picanha is located in the rear of the pet, over the butt. It is seated on the fat cap.

It's most often used to cook churrasco, where the meat is first cooked and then cut off from the Skewer. The sliced piece of meat has very little fat and must be cooked correctly so as not to render it hard. In Brazil every churrasco comes with picanha. In fact, all of the top churrascarias include picanha on their menus.

Churrasco

Churrasco is a Brazilian barbecue technique where succulent slices, pieces of steaks, chops, and slices of veal, beef, pork, lamb and chicken are put on skewers that are large and then grilled on a wood fire. It was first introduced in the 1800s, as the Gauchos (European immigrants who moved to Brazil's Rio Grande do Sul area) would meet and light a fire, placing large amounts of meat on skewers before slowly smoking the meat. 

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Pamonha

Mexican pamonha is a popular Brazilian dish that is made from fresh corn. This dough, and more specifically its paste is created of shredded and juiced corn. It is wrapped tightly in husks made of fresh corn, and then cooked by boiling the water. The ingredients that are used to make pamonhas can be sweet or spicy.

The savory versions are typically served plain or with chopped sausages, meat or cheese. Pamonhas that are sweet are usually made by mixing the coconut's milk, or pulp into the dough.

Cartola

Cartola is a popular Brazilian dessert, which is a product of Pernambuco however, it is popular throughout the nation - it can be found in kitchens of restaurants as well as at home. Cartola's name refers to a top hat. It's prepared with sweetened and fried bananas, in conjunction with cheese.

The cheese must bubble and brown but not melt, which is why queijo coalho is the most commonly used in this dish. In terms of texture, it's similar to the firmness of feta however, it doesn't have the salty flavor. It is cut in length before being fried in butter. The cheese is sprayed with a mix of cinnamon and sugar before being cooked through.

Arrumadinho

Arrumadinho is an intricate Brazilian dish, which is typically eaten in the form of an appetiser. The dish consists of four components that are organised neatly and then served to make an entire meal. The main ingredients are the sun-dried meat diced and mixed vegetable vinaigrette and beans, usually black eyed peas and farofa - a toasty cassava flour mix.

The ingredients are cooked with clarified butter. They are then laid out to be served in an elegant dish. The arrumadinho's four components are able to be mixed together or eaten in their own dishes.

Bolo de rolo

Bolo de Rolo is a typical Brazilian dessert that originated within the state of Pernambuco. The guava cake that is rolled is like the jelly roll cake, or a Swiss roll, however its making is a lot more difficult. It is made up of small and fragile sponges, which connect to form one huge sheet. It is then sprayed with the sweet guava jam and then made into the shape of a log.

The most intricate varieties of bolo de rolo may contain up to 20 layers of sponge that creates a unique design spiral. Due to the complex and time-consuming process the bolo de rolo is not made at home, and is usually located in pastry shops and supermarkets in Brazil.