The most tipical brazilian food is FEIJOADA (black beans boiled with diferent kinds of meats) to eat with rice and farinha (it's a kind of flour made of cassava),  a kind of leaves sliced and fried, orange and caipirinha, and BARBECUE of many diferent kinds of meat. You can find them everywhere.

CANJICA (cream of corn flour, coconut milk and canel.) and CUSCUS (salty - with fish or hen and sweet - with coconut) are popular dishes all around the country.

Some tipical foods in the indicated regions in the topic 'Brasil - enjoy other places':

NORTH

TACACÁ - is a broth made with tucupi (broth of the brave cassava that is cooked to lose the poison), together with a cream of cassava flour, dry shrimps, jambu (grass that it cushions the language and lips) and a regional pepper.

DUCK IN TUCUPI - pieces of baked duck boiled in tucupi and jambu, eat with rice and pepper.

CUPUACU CREAM - cupuacu is a fruit of Amazon region. The cream is made mixing the fruit with milk cream and condensed milk.

CALDEIRADA OF FISH - boiled regional fish with vegetables, boiled eggs, sometimes with shrimps, to eat with rice, farinha, lime and pepper.

PIRARUCU -  regional river fish eaten in diferent ways.

TAPIOCA - pancake made of cassava flour (tapioca flour) which you spread butter, minced coconut, cupuacu or guava gelly, condensed milk or whatever you want.

PUPUNHA - regional fruit of a palm tree. Very tasty to eat while you drink coffee.

CASQUINHA OF CRAB - the crustaceans is boiled, removed of the rind, clean, unweavings, fried sauces with gravy. The hooves are stuffed with this mixture and covered with farinha.

REGIONAL FRUIT ICECREAM - acaí, cupuacu, bacuri, para-nuts, manga, taperebá, uxi, muruci, graviola and many others.

NORTHEAST

CARNE DE SOL (sun meat) - it is a salty meat dried in the sun.. Fried is the best way to make it (I really don't recomend it boiled) to eat with rice, farinha, regional cheese and boiled or fried cassava.

MOQUECA OF SHRIMPS OR FISH - fresh shrimps boiled in coconut milk, regional oil and spicies.

ACARAJÉ - it is a crocket made of regional white beans and fried in regional oil. It can or not be opened and be stuffed with shrimps.

XINXIM OF HEM - it is a dish of African influence, with the hen in pieces, well spiced, cooked in a peanut gravy, cashew nuts, dry shrimp, ginger, all worn out one, but with delicate taste.

FRIGIDEIRA (frying-pan) - it is one fried, generally of fish and fruits of the sea, with mass of beaten eggs and milk of coconut.

VATAPÁ - it's a cream made of shrimps, regional oil, coconut milk, spices and pepper, to eat with rice.

BAIÃO DE DOIS - rice boiled with brown beans and meats.

COCADA - it's a candy made of minced coconut and sugar, it can be natural flavour or flavour of passion fruit, cupuacu, burned coconut.

CENTER-WEAST

TUTU OF BEANS - beans cooked normally and thickened with cassava flour poured in rain on it. Generally eaten with sausage and eggs.

CHEESE BREAD - small bolls made with tapioca flour, eggs, cheese and baked.

GOIANO PIE - a pie species with composed filling of sausage, chicken, pig meat, guariroba, that it is a type of asparagus and cheese.

JACARÉ AND PIRANHA - dishes made with regional wild animals, fried and boild.

HEN WITH QUIABO - hen boiled with spices and quiabo(a vegetable).

PARAGUAI SOPA(cuscus) - made of corn flour, milk, cheese and spices.

Interesting site with recipes:

http://www.receitasemenus.net/content/category/4/170/242/

I posted some recipes in english here:

http://matlust.ifokus.se/?ThreadId=5e278bdc-619a-45a8-a2e2-8dc392f2e827

Pictures - from left to right.

Acarajé - baião de dois - caldeirada - cuscus - moqueca - sopa paraguaia - tacacá - tapioca - tutu de feijão - vatapá - jacaré - hen with quiabo