Things To Do
in Cruz Alta

Brazilian barbecue typical of the region — cuts like costela (beef ribs) and picanha are slow-grilled over wood or charcoal; find it at churrascarias and for special family gatherings.

Must-Try!

A traditional gaucho rice-and-beef dish that originated with traveling muleteers; comforting and widely available at local menus and diners.

A hot, bitter tea made from yerba mate and shared in a gourd — an essential part of social life rather than a dish, offered in many homes and informal gatherings.

Corn polenta often served alongside roasted chicken (galeto) or stews, reflecting Italian influences present in the region.

Local farmers and vendors sell fresh produce, cheeses, cured meats and baked goods — excellent for tasting and picking up regional products like doce de leite, salame and cheeses.

Small bakeries serve pão de queijo, coxinha and sweet cakes; pastel (fried pastry) and salgados are common street-food choices for a quick savory snack.

Brazilians in the region are warm and informal — handshakes and eye contact are common in business settings, while acquaintances may greet with one or two cheek kisses among friends. Use first names once introduced.

Casual, neat clothing is appropriate for most occasions; avoid overly flashy displays in small towns. Be polite and patient — social interactions are often relaxed and conversational.

If invited to a local home, bringing a small gift like dessert, sweets or a bottle of wine is appreciated. Remove shoes if hosts indicate and accept offers of food and drink graciously.

Chimarrão (mate) is a shared social ritual; if offered, accept politely and follow the host’s lead when passing the gourd.

In restaurants a 10% service charge is common and sometimes added to the bill; if it is not included, leaving 10% for good service is appreciated. For taxi drivers and small services, rounding up or leaving small change is normal. Handlers like hotel porters and tour guides often receive small tips for good service.

Brazilian real (BRL) is the local currency. Cards (Visa, Mastercard) and contactless payments are widely accepted in shops and restaurants; smaller vendors and markets often prefer cash. Notify your bank before travel and have some cash for rural purchases.

December to March: Warm to hot and often humid with occasional heavy afternoon thunderstorms. Comfortable for outdoor activities early morning and late afternoon; pack light clothing and sun protection and be prepared for sudden rain.

April to June: Mild days and cooler nights with crisp air — a pleasant time for walks and photography as foliage tones change slightly and rainfall becomes more moderate.

July to September: Cooler and drier, with chilly mornings and nights; occasional cold fronts can bring frosty conditions inland. Bring layers and a warm jacket for evenings.

October to November: Warming temperatures, more frequent rain showers and blossoming vegetation; good for countryside visits and birdwatching but pack a light rain jacket.

Vegetarian options are available but more limited than in large cities — request vegetable stews, salads, cheeses and egg-based dishes at restaurants. Many bakeries and cafes have pastries and breads; communicate dietary needs clearly in Portuguese to avoid confusion.

Vegan choices are more scarce; plan ahead by visiting larger supermarkets for plant-based staples and seek out cafés that can prepare simple salads, rice-and-bean plates or vegetable sides.

Gluten-free awareness is growing but not ubiquitous; bring staples if you have strict needs and ask staff about ingredients — breads and pasta are common in the local cuisine.

Always explain allergies in Portuguese (e.g., 'Tenho alergia a...') and double-check with staff; small establishments may have limited cross-contamination controls.