The Brazilian Culinary has a batch of different influences, due to the colonization and the diversity of immigrants. The major influences came from Portuguese and African culture; together with the Indians native culinary.
During the Nineteenth Century, slavery ended and an independent Brazil became a hot spot for immigrants from all over the world. Lots of new arrivals arrived in Brazilian land especially from Asia, Western and Eastern Europe and the Middle East. The new cultures brought with them traditions kitchen creating on Brazilian cuisine a truly eclectic spin. As a conclusion, the nation's multiethnic and multifaceted cooking is considered unique and delicious.
Herein there are some recipe of the famous food in Brazil:
Caipirinha – Brandy Cocktail 
Serves 1
1 lime, quartered
1 to 2 tablespoons sugar
2 ounces cachaca* or vodka
Ice cubes
Mash the lime quarters in a cocktail glass with a wooden pestle. Do not remove the pieces of crushed lime. Add the sugar and cachaca. Fill the glass with ice cubes and stir well.
*Cachaca is available in the United States in metropolitan liquor stores and in some Brazilian specialty food stores.
Coxinhas- Mock chicken legs
Makes about 15
One 3-pound chicken,cut into pieces
3 tablespoons olive oil
3 cloves garlic, minced
1 medium onion, chopped
1 bay leaf
Salt and pepper to taste
1 cup rice flour
2 cups milk
1 cup reserved chicken broth
3 egg yolks, beaten
1 tablespoon butter
1 malagueta pepper, finely chopped*
4 cups fine bread crumbs
2 eggs, beaten
Vegetable oil for frying
sauté the chicken in olive oil. Add garlic, onion, bay leaf, salt and pepper to taste. Cover with water and simmer until done. Remove chicken and reserve 1 cup broth. Take the meat off the bones. Reserve 15 thin strips of chicken and finely chop the remainder.
Whisk together the flour, milk and reserved broth until smooth and cook over medium heat until thickened, stirring constantly. Remove from heat and stir in egg yolks, butter, chicken and malagueta pepper. Correct the seasonings. Return to heat and stir until quite thick. Completely cool mixture in refrigerator. Take an amount the size of a large egg and shape it around a reserved strip of chicken, forming a "drumstick." Roll in bread crumbs, dip into beaten eggs and cover with another layer of bread crumbs. Fry in hot oil until golden brown.
Note: a bone from the cooked chicken can be placed into each coxinha, along with the strip of chicken meat, providing a closer resemblance to a chicken leg.
*In the US, malagueta peppers are available bottled, not fresh. They are chilis and should be handled carefully because they contain oils that can irritate or burn the skin or eyes.
Brigadeiro – Chocolate Balls
Ingredients:
1 tin sweetened condensed milk
2-3 Tablespoons Nestle Quick (or other chocolate powder)
2 Tablespoons butter
Chocolate sprinkles
Tiny paper candy cups
Method:
Combine ingredients in a heavy pot and stir constantly over medium heat, bringing to a boil. Continue stirring two mintutes - or until mixture becomes so thick, you can't see the bottom of the pan. Remove from heat and carefully scoop hot mixture out of pot into a separate bowl to cool.
Cool completely.
Coat hands with butter and scoop out a teaspoon sized amount into the palm of your hand. Roll into a small ball, roll the ball in sprinkles and let rest in paper cup.
Makes about 40.
*Sinful secret. Brazilians also like to eat Brigadeiro right out of the pot. Let it cool enough so you don' t get scorched, pass around a few teaspoons and dig in!