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Probably the most popular cuisine in the country, mineiran food is hearty and mixes Portuguese, Indian, and African flavors. Famous foods include tutu de feijão, mashed-up beans mixed with bacon, sausage, and cassava flour; frango ao molho pardo, a surprisingly tasty chicken dish with a sauce that is made with its own blood; and angu, a vegetarian dish made with polenta. For dessert, you can't go wrong with goiabada (guava paste, usually combined with queijo minas, a fresh white cheese that has a similar consistency to fresh ricotta). Pão de queijo, chewy cheese bread in roll form, is the state's culinary hallmark—mineiran bakeries get the consistency just right. The cachaça (sugarcane rum) from the northern region of Salinas is considered the best in the country. Mineiros tend to eat dinner after 8. Many restaurants close on Monday. Reservations may be required, especially on weekends.
A popular gathering place for local journalists, artists, and intellectuals, the old-school House of Tales has an unpretentious and varied menu that includes fish, pasta, and typical mineiro dishes. The filet surprise, a large steak coated in bread crumbs with a cheese and ham filling, is a popular choice. In tune with its bohemian clientele, Casa serves well past midnight.
On the 25th floor of the Othon Palace hotel, this romantic restaurant has spectacular urban vistas. Start off with a cocktail at one of the outdoor candlelighted tables by the pool before coming inside for dinner. Although à la carte options are available, the feijoada on Saturday, a special meal that centers mainly on pork and beans accompanied by rice and collard greens, is the thing to come here for. On Saturday night, there is often live music.
This combined store, coffee shop, and restaurant serves unusual dishes such as jaboticaba ice cream. The gnocchi, Argentine meat, frango de Angola (marinated chicken), and chorizo beef are all worth a try, as is, for dessert, the goiabada frita (fried goiaba fruit jam). Reservations are essential on weekends.
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