Editing Brazilian cuisine (section)

===Southeast Brazil's cuisine===
In [[Rio de Janeiro]], [[São Paulo (state)|São Paulo]], [[Espírito Santo]], and [[Minas Gerais]], [[feijoada]] is popular, especially as a Wednesday or Saturday lunch. Also consumed frequently is ''picadinho'' (literally, diced meat) and [[rice and beans]].<ref>{{Cite web|url=http://super.abril.com.br/comportamento/a-feijoada-nao-e-invencao-brasileira/|title=A feijoada não é invenção brasileira|language=pt|publisher=Superinteressante|access-date=27 June 2017}}</ref><ref>{{Cite web|url=http://basilio.fundaj.gov.br/pesquisaescolar/index.php?option=com_content&view=article&id=546:o-carapuceiro-jornal&catid=38:letra-c|title=O Carapuceiro (jornal)|language=pt|publisher=Fundaj|access-date=27 June 2017}}</ref> In Rio de Janeiro, besides the ''feijoada'', a popular plate is any variation of grilled beef fillet, rice and beans, [[farofa]], fried garlic and fried potatoes (''batatas portuguesas''), commonly called ''filé à [[Osvaldo Aranha]]''. Seafood is very popular in coastal areas, as is roasted chicken (''galeto''). The strong Portuguese heritage also endowed the city with a taste for [[bolinhos de bacalhau]] (fried cod fritters), one of the most common street foods there.

In São Paulo, a typical dish is ''[[virado|virado à paulista]]'', made with rice, ''virado de feijão'' (similar to a ''tutu''), sauteed [[kale]], fried plantains or bananas and pork chops. São Paulo is also the home of [[pastel (Brazilian food)|pastel]], a food consisting of thin [[pastry]] envelopes wrapped around assorted fillings, then deep-fried in vegetable oil. It is a common belief that they originated when [[Chinese people|Chinese]] and [[Japanese people|Japanese]] immigrants adapted the recipe of fried spring rolls to sell as snacks at weekly street markets. São Paulo is also known for ''parmegianna''.

In Minas Gerais, the regional dishes include corn, pork, beans, chicken (including the very typical dish ''frango com quiabo'', or chicken with [[okra]]), ''tutu de feijão'' (puréed beans mixed with cassava flour), and local soft-ripened [[Minas cheese|traditional cheeses]].

In [[Espírito Santo]], there is significant Italian and German influence in local dishes, both savory and sweet.<ref>{{Cite web |title=Governo ES - Culinária Capixaba |url=https://www.es.gov.br/cultura/culinaria-capixaba |access-date=2022-05-06 |website=www.es.gov.br}}</ref> The state dish, though, is of [[Amerindian]] origin,<ref>{{Cite web |last=Foodandroad |date=2021-06-24 |title=How To Make Moqueca Capixaba - Brazilian Fish Stew Recipe |url=https://foodandroad.com/brazilian-fish-moqueca-capixaba/ |access-date=2022-05-06 |language=en-US}}</ref> called ''[[moqueca capixaba]]'', which is a tomato and fish stew traditionally prepared in a ''panela de Goiabeiras'' (pot made of clay from Goiabeiras district in [[Vitória, Espírito Santo|Vitória]]). Amerindian and Italian cuisine are the two main pillars of Capixaba cuisine. Seafood dishes, in general, are very popular in Espírito Santo, but unlike other Amerindian dishes, the use of olive oil is almost mandatory. [[Bobó de camarão]], torta capixaba, and [[polenta]] are also very popular.