Our culinary quests next take us to sunny Rio de Janeiro! With a culture as rich and wonderful as the food inspired by it, this may be one of the most fun stops yet. Many of the foods we’ll see can be traced back to their Portuguese roots, though with a flare fitting for the second-largest city in Brazil. Let’s dive right in to see what this South American city has to offer!
A churrascaria is a restaurant specializing in grilled meats. They are typically grilled on long skewers that can either be served directly to the customer or have pieces sliced off the skewer and served on our plate. Your churrascaria restaurant will be giving skewers directly to the customer. Here is a list of possible orders:
- Churrasco meat
- Churrasco meat with vegetables
- Tapioca with banana
- Tapioca with ice cream
- Tapioca with tropical fruit
- Tapioca with banana and ice cream
- Tapioca with banana and tropical fruit
- Tapioca with ice cream and tropical fruit
- Tapioca with banana, ice cream, and tropical fruit
- Cheese sticks
- Mango juice
The centerpiece of the churrascaria is its charcoal grill. On this grill, you can have up to a maximum of 4 skewers available for grilling (with maximum upgrades for the grill). Each skewer can cook either meat or vegetables. To start a skewer for meat:
- Tap on the platter of churrasco meat located in the area to the lower-left of the central grill.
- When the meat finishes cooking, tap on the skewer to move it up to a plate directly above the grill.
Vegetables are the side offered with the churrasco meat. These can be grilled on a skewer just like the meat. To start a skewer of vegetable grillings:
- Tap on the platter of vegetables located in the area to the lower-right side of the central grill.
- Tapping on a skewer of vegetables once it has finished cooking will move the vegetables to a holding dish on the right side of the grill.
- They can then be added to an order of churrasco meat by tapping on the holding dish to move the vegetables up to the left-most plated churrasco meat.
Tapioca in Brazil is often eaten as a snack. You’ll be making it into a crepe-like dessert served with a choice of 3 possible toppings. To start the tapioca:
- Tap the bowl of tapioca flour located underneath the left-side counter.
- You can then tap on the pan once the cooking completes to move the finished tapioca to a plate on the left side of the center counter.
- Tapioca can be served plain by tapping on one of the plated tapiocas, or customers can request additional toppings and sides.
Our options for toppings are bananas, ice cream, and tropical fruit. These are located in dishes arranged in a column to the left of the plated tapioca.
- Bananas are at the bottom of the column.
- Ice cream waits in the dish in the middle of the column
- Tropical fruit sits in a dish at the top of the column.
These toppings can be added to a plated tapioca in any combination and in any order. A tapped topping will automatically be added to the lower-most plated tapioca that does not yet have that topping. Once satisfied with the toppings on the tapioca, tap on the plate to serve it
Queijo coalho is both the name of the cheese used to make these cheese sticks and the name of the dish itself. They’re a very popular beach snack in Brazil. Although typically grilled over charcoal, your restaurant will instead be grilling them on a flattop grill located on the right counter. Tapping on either the flattop or the plate of prepped cheese to the right will start cooking the cheese. When it’s finished, it will serve itself onto a plate directly above the flattop grill. From there, tapping on the plate will serve one cheese stick per tap.
In a tropical city, juice made from a tropical fruit is a natural fit. You’ll be serving smooth mango juice from a pitcher located at the top-right corner of the right-side counter. Like most beverages, the glasses of mango juice will fill themselves without needing a tap. Once the glass has filled itself, tap it once to serve it to the waiting customer.
Tips & tricks
In the churrascaria, the grill is all-important. We will need to keep a steady supply of both churrasco meat and vegetables available, so it’s a great idea to upgrade the grill as quickly as possible. Having only two skewers can make it a bit tough to juggle multiple orders requesting both meat and vegetables. Getting up to 3 eases some of that difficulty, and then getting up to 4 makes it even easier by letting you set up 2 skewers with meat and 2 with vegetables at the very start of the level. Having the grilled vegetables and meat on standby at all times makes fulfilling orders a lot faster.
A lanchonete specializes in quick snacks and meals for customers on the go or those looking for just a quick bite. The food is often prepared right in front of the customer, so it’s the perfect kind of restaurant for what you’ll be doing! Our menu is as follows:
- Acarajé with shrimp
- Acarajé with acarajé sauce
- Acarajé with shrimp and acarajé sauce
- Beans with rice
- Beans with oranges
- Beans with greens
- Beans with rice & oranges
- Beans with rice & greens
- Beans with oranges & greens
- Beans with rice, oranges, & greens
Made from peeled beans formed into a dough and then deep-fried, acarajé are a type of fritter served as street food and as a beach snack. To cook the acarajé:
- Tap on the bowl of dough located underneath the right-side counter directly below the dough pans.
- When the dough finishes cooking, tap on the pan to move the acarajé over to a plate on the left side of the center counter.
- Serve it plain by tapping on the plated dish.
You have two possible toppings for the acarajé: acarajé sauce and shrimp.
- Acarajé sauce awaits in a bowl to the left of the plated acarajé.
- Below the acarajé sauce is a bowl with our second possible topping: shrimp.
These toppings can be requested separately or together. Thanks to their distinctive colors, figuring out which toppings your customer wants can usually be done in a quick glance. As with other dishes with topping options, tapping on one of the toppings will add a serving of it to the lower-most plated acarajé that does not already have that topping on it.
Beans are a staple of many cuisines across the world, and you’ll be serving them up in combination with several possible side dishes in this eatery. The right-side counter is devoted to cooking beans and rice (one of the side dishes). To start cooking the beans:
- Tap on the pot of uncooked beans located on the lower-left corner of the right-side counter. The beans will move into a pan directly above to start cooking.
- Tap on the cooked beans to move them over to a plate on the right side of the central counter.
One of our side dishes for the beans also requires cooking: the rice. A bag of rice sits on the lower-right corner of the right-side counter.
- Tap on the bag to add a serving of rice to the rice pot directly above.
- Tapping on the rice pot once it finishes cooking moves it to the lower-most plate of beans that does not yet have rice on it.
The other two side dishes are oranges and greens.
- The sliced oranges are found in a dish directly below the plated beans.
- The greens are in a bowl to the left of the oranges.
Tapping once on the desired side dish will move a serving of it up to the lower-most plate of beans without that side dish already on it.
These side dishes can be requested in any combination. As long as there are already beans on the plate, the side dishes can be added to that plate as well.
In Brazil, a pastel is a fried pie filled that can have a variety of fillings and is often served as a snack. You don’t have to worry about fillings for yours. To cook pastels:\
- Tap on the deep-fryer found underneath the left-side counter.
- Once the fryer finishes with its tasty treat, the pastels will appear on the counter above the fryer. Tapping on a serving of pastel will give it to the customer who requested it.
To complete the meal, you’ll be serving fruit smoothies from the blender at the top-left corner of the left-side counter. By now, you’re likely accustomed to how drinks typically work; the smoothies are no exception. They will fill and refill themselves, and you simply have to tap one to serve it when necessary.
Tips & tricks
In most restaurants, side dishes come in already-prepared dishes and only need to be tapped to add them to a plated main course. The rice in this eatery departs from that trend. You can have a full set of servings of beans ready and waiting for sides, but rice most likely will have to be cooked to order. If you prepare rice in advance, there’s a good chance that the rice may burn or need to be thrown away before it can be used.
One way around this in later levels is to always have one plate with both beans and rice on it. You can use the other 1 or 2 plates (depending on upgrades) to fulfill the orders that require beans but do not need rice. You may never use that plate of beans and rice, but having it there can save time if you happen to get a couple of orders in a row requiring rice to be cooked.
For your final stop in Rio, you’ll be making some regional favorites as well as a main dish with a distinctive Portuguese influence. The dishes you can expect to see are listed below:
- Bacalhau with lime
- Bacalhau with potatoes
- Bacalhau with lime and potatoes
- Vatapá with parsley
- Vatapá with peppers
- Vatapá with shrimp
- Vatapá with parsley & peppers
- Vatapá with parsley & shrimp
- Vatapá with peppers & shrimp
- Vatapá with parsley, peppers, & shrimp
- Crème de papaya
Bacalhau, or cod, is a common ingredient in Portuguese cooking, and it made the journey over to South America to become part of Brazilian cuisine as well. To start cooking our grilled bacalhau:
- Tap on the bowl of fish located underneath the left-side counter. This will move the fish up to a pan where it can cook.
- Tapping on the pan once the cooking completes will move the bacalhau over to a plate on the left side of the center counter.
- It can then be served plain by tapping on plated bacalhau.
You also have a possible side and garnish to go with your bacalhau:
- The side dish is potatoes located on a plate to the upper-left of the plated bacalhau.
- Another plate of sliced limes can be found directly below the potatoes, and those limes serve as a garnish for your bachalhau.
Customers may order bacalhau with either limes, potatoes, or both. Tapping on the desired side will add it to the lower-most plated bacalhau that does not already have that side on it.
Typically made with bread, shrimp, coconut milk, crushed peanuts, and palm oil, vatapá is a dish with roots in Africa that can commonly be found in the northern regions of Brazil. This creamy food is often served with acarajé, but you’ll be letting it shine as a main course rather than a topping. To start your vatapá:
- Tap on the blender and coconut located on the left side under the right-side counter. This will add it to the pan for its cooking time.
- When that time is complete, tap on the pan to move the vatapá to a bowl located on the right side of the center counter.
- Tapping on a plated vatapá will serve it unadorned to a customer.
Customers may also ask for up to 3 different toppings for their vatapá. To the right of the plated vatapá is a column of three platters; from top to bottom, the contents of those platters are: parsley, peppers, and shrimp. These toppings can be added to vatapá in any combination and in any order. Just keep in mind that the chosen topping when tapped will move to the bottom-most plated vatapá that does not already have that topping on it.
Crème de papaya
This dessert is a delightful treat made from blending fresh papaya with vanilla ice cream. You’ll be blending yours in a blender located at the bottom-right underneath the right-side counter. When the dessert finishes its whirring work, it will serve itself into dishes directly above the blender where it was made. One dessert per tap will be served to customers when those dishes are tapped.
Brazil is known for its coffee, so you have to give it a try while you’re in Rio. As is true for most beverages, the cups of coffee will fill themselves whenever it’s served. Tap a coffee cup to serve it and then watch it automatically fill again over time. If only cups of coffee did that outside the game too!
Tips & tricks
The dishes in this restaurant are a lot like those you’ve served in other cities, so there may not be many stumbling blocks here. One good idea, as is true with many restaurants, is to upgrade the capacity of your dishes as quickly as possible.
Serving 3 helpings of vatapá becomes a lot easier when you have 3 bowls to work with instead of 1. Since vatapá has the most ingredients, it can help to increase its capacity first; then you can move on to the bacalhau plates. From there, the order of upgrading capacity does not matter as much, so pick the item that you either see the most orders for or the item that makes the biggest profit when served.