The Palace Kitchen

The historical, ethnographic and cultural composition of Rio Grande do Sul involves centuries of interaction between people of various diverse origins, profoundly influencing the state's identity and traditional cuisine.

The region was originally inhabited by indigenous peoples, such as the Guarani, Charrua, and Kaingang. Their diet was based on hunting, fishing, and crops like corn and cassava. They also taught colonists the various uses of yerba mate.

The arrival of Jesuit missionaries in the 17th century brought the introduction of cattle, which would shape the local economy and eating habits in the years that followed.

Extensive cattle farming became a mainstay, and the drovers who traveled across the region helped consolidate practices such as jerky production, using cutting techniques learned from enslaved African workers.

The presence of the Jesuits, the influence of the Spaniards and the drovers crossing the state, combined with the abundance of cattle breeding, helped consolidate and spread the region's greatest culinary symbol: barbecue.

The arrival of European settlers in the 19th century brought new flavors to the local mix.

The Azoreans, who were the first Portuguese settlers in the area, brought their own culinary influences. Later, Germans and Italians added their tastes to the local boiling pot. The traditional confections from the convents of Portugal reached Southern Brazilian shores and incorporated local flavors.