The Brazilian hamburger is a treat. Hamburgão — a bilevel spot in Ironbound off the beaten track with waiter service and a logo featuring a growling mongrel dog with a hamburger hoisted aloft on a plate — specializes in them. Toppings can be corn, potato sticks, fried eggs, and ham, and grilled chicken or beefsteak may be substituted for a hamburger patty. But the menu delivers further delights, including meal-size salads, healthy sandwiches, fresh squeezed juices, and snacks that include salt cod empanadas, pão de queijo (shown), and kibbeh (shown) — submarine-shaped fritters stuffed with ground beef that originated in the Middle East.

Located in the non-touristy part of Ironbound, where Brazilian businesses of all sorts predominate, Brazilian Pizza is a very old-school pizzeria with stacked ovens. These now turn out Brazilian pies with toppings quite different from Italian ones, though with the excellent crust, mozzarella, and tomato sauce retained. Forty-seven pizzas are available in three sizes, and toppings run to hearts of palm, pineapple, shrimp, fresh corn, banana, and bacon; one with Brazilian cheese and guava jam (shown below). Note these are not like typical Brazilian pizzas, but a unique Italian-American and Brazilian hybrid.

Smack dab in the middle of a Brazilian shopping center that includes clothing stores and a churrascaria (grilled meat restaurant), Café Pao de Queijo makes a great rendition of the eponymous cheese balls. But it also provides hot sandwiches, burgers, elaborately dressed hot dogs — including one with cheese and banana — omelets, and brochettes in a very casual setting, with neighbors popping in and out all day. And don’t miss the sweets, which include the cherished brigadeiro, a chocolate truffle covered with chocolate sprinkles.

Berimbau is an African-Brazilian musical instrument consisting of a gourd, stick, vibrating string, and bow, used in the martial art of capoeira. It’s also the name of a cozy Greenwich Village restaurant that’s deep and narrow, lined with bare bricks, banquettes, and large format paintings in vibrant colors. The menu is a traditional one, and the national dish of feijoada is particularly good — black beans and pig parts in a cauldron, and on a separate plate, rice, orange pieces, kale, and farofa (toasted cassava flour), the latter two African in origin while the beans are distinctly Portuguese.

Brigadeiros are the dessert of choice at Brazilian birthday parties and weddings alike. At their purest form, the bite-sized chocolate truffles are made from condensed milk, cocoa powder, butter, and coated with chocolate sprinkles. Here at Brigadeiro Bakery, they come in both classic — chocolate and coconut — and more creative flavor combinations, such as banana and cinnamon, passionfruit, and Oreo. There’s coffee too, and each cup comes with a free truffle. Eat a few at the bakery, take them home for later, or have them wrapped up in a decorative box for a sweet gift.

Churrascaria Plataforma is an ideal example of a rodízio steakhouse, where servers dance around the dining room with long spits of meat, slicing away at them table-side. Diners pay a fixed price for a varied selection of unlimited steak, sausages, and other grilled meats, plus sides that run from rice and beans to fried polenta and French fries. A salad bar is included in the price, stocked with greens, veggies, and creamy Brazilian-style potato salad. Dessert and drinks are paid separately; ordering a caipirinha is recommended. It’s a robust meal fit for celebrations.

West 46th Street near Times Square was once known as Little Brazil, and it still hosts an annual celebration, but the number of Brazilian restaurants has dwindled over the years. One of the staunch survivors is Via Brasil, founded in 1978 and a wonderfully starchy blast from the past, with white tablecloths and formal service. In addition to excellent feijoada, the menu offers vatapá (seafood porridge), grilled meats served Brazilian style, bobó de camarão and chicken stroganoff, a Russian transplant much loved in Brazil.

Walking into TAP feels like stepping into a laidback beachside restaurant in Rio de Janeiro. It’s a tiny counter-service spot specializing in savory and sweet tapioca crepes, hence the name. The ideal order here involves a pulled chicken crepe with tomatoes and mozzarella cheese along with a side of pão de queijo — TAP serves some of the best Brazilian cheese bread in town. The açaí bowls are also legit.

In a Long Island City neighborhood sprouting new hotels and condos, Beija Flor (“hummingbird”) showcases Brazilian food and drink in a cocktail lounge setting. The menu is a little shorter than most Brazilian restaurants, concentrating on grilled meats, but also offers other typical fare such as garlicky linguiça sausage served with crumbly farofa, and muqueca, an African-Brazilian seafood stew. Don’t miss the cocktails that provide a choice of cachaça (a sugar cane liquor), and a premium caipirinha, the national cocktail of cachaça, lime, and sugar, decorated with a piece of sugar cane.

This delightful snack shop just off of Broadway in Astoria dispenses cheese balls and oblong fritters called coxinhas from the glass warming case by the front door. But the real raison d’etre for this casual little place are the burgers, Brazilian style. Indeed, Brazilians are serious about their hamburgers, but they have creative ideas about how to dress them. Common additions include fried eggs, ham, corn kernels, mayonnaise, and potato sticks — you know, those fried spud toothpicks normally shaken from a can, and nearly forgotten in the United States as a snack.

A half dozen Brazilian kilos have popped up in Astoria and Jackson Heights over the last few years. These places provide bargain meals that include salad and hot food ladled from a steam table, and barbecue from a rotisserie that offers five or six meats at one time, of which top sirloin, skirt steak, sausage, and chicken are often the most desirable selections. Food is sold at various prices by the kilo — or, in this country, the pound. Rio Grande occupies some new real estate in Astoria, with pristine greens and composed salads, and dough-based snacks like coxinhas (chicken fritters) and pasteis (fried empanadas).