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:
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:
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:
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:
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.
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.
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:
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:
You have two possible toppings for the acarajé: acarajé sauce and 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:
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.
The other two side dishes are oranges and greens.
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:\
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.
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, 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:
You also have a possible side and garnish to go with your bacalhau:
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:
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.
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!
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.