Brazil's 26 states and the Federal District (Distrito Federal) are divided conventionally into five regions :
Centerwest
The Center-West consists of the states of Goiás, Mato Grosso, and Mato Grosso do Sul , as well as the Federal District, site of Brasília, the national capital. Until 1988 Goiás State included the area that then became the state of Tocantins in the North.
Northeast
The nine states that make up the Northeast are Alagoas, Bahia, Ceará, Maranhão, Paraíba, Pernambuco, Piauí, Rio Grande do Norte, and Sergipe. The Fernando de Noronha archipelago (formerly the federal territory of Fernando de Noronha, now part of Pernambuco state) is also included in the Northeast.
North
The equatorial North, also known as the Amazon or Amazônia, includes, from west to east, the states of Rondônia, Acre, Amazonas, Roraima, Pará, Amapá, and, as of 1988, Tocantins(created from the northern part of Goiás State, which is situated in the Center-West). Rondônia, previously a federal territory, became a state in 1986. The former federal territories of Roraima and Amapá were raised to statehood in 1988.
Southeast
The Southeast consists of the four states of Espírito Santo, Minas Gerais, Rio de Janeiro, and São Paulo. Its total area of 927,286 square kilometres (358,027 sq mi) corresponds to 10.9% of the national territory. The region has the largest share of the country's population, 63 million in 1991, or 39% of the national total, primarily as a result of internal migration since the mid-19th century until the 1980s.
South
The three states in the temperate South: Paraná, Rio Grande do Sul, and Santa Catarina—cover 577,214 square kilometres (222,864 sq mi), or 6.8% of the national territory.
Brazilian cuisine varies greatly by region, reflecting the country's mix of native and immigrant populations. This has created a national cuisine marked by the preservation of regional differences. Examples are Feijoada, considered the country's national dish; and regional foods such as vatapá, moqueca, polenta and acarajé.
Brazil has a variety of candies such as brigadeiros (chocolate fudge balls), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and romeu e julieta (cheese with a guava jam known asgoiabada). Peanut is used to make paçoca, rapadura and pé-de-moleque. Local common fruits like açaí, cupuaçu, mango, papaya, cocoa, cashew, guava, orange, passionfruit, pineapple, and hog plum are turned in juices and used to make chocolates, popsicles and ice cream.
Popular snacks are pastel (a pastry), coxinha (chicken croquete), pão de queijo (cheese bread and cassava flour / tapioca), pamonha (corn and milk paste), esfirra (Lebanese pastry), kibbeh (from Arabic cuisine), empanada (pastry) and empada little salt pies filled with shrimps or hearth of palm.
But the everyday meal consist mosty of rice and beans with beef and salad. Its common to mix it with cassava flour (farofa). Fried potatoes, fried cassava, fried banana, fried meat and fried cheese are very often eaten in lunch and served in most typical restaurants.
The national beverage is coffee and cachaça is Brazil's native liquor. Cachaça is distilled from sugar cane and is the main ingredient in the national cocktail, Caipirinha.