No visit to Rio is complete without trying feijoada, a stew of black beans, meat, and garlic accompanied by rice, kale, and orange slices. Heavily influenced by Brazil’s African and Portuguese roots, feijoada is a Saturday lunch staple. Piping hot pão de queijo (cheese bread) and bolinhos de bacalhau (fried codfish balls) are snacking standbys. Wash everything down with a glass or three of chope, Rio’s ubiquitous draft beer. A more potent potable is the caipirinha, a cocktail made from muddled lime, sugar, and a cane liquor called cachaça. If you drink one too many, a cold plate of açaí from any of the city’s juice stands is a popular—and effective—hangover cure.