A hearty fish stew made from pintado (a prized river catfish), cassava, coconut milk, tomatoes, peppers, and cilantro. It’s comforting and creamy, served with rice and a splash of lime. 1)
Grilled alligator meat, seasoned with garlic, lime, and regional spices. It’s surprisingly delicate—often compared to chicken or fish—and quite the culinary curiosity from the Pantanal. 2)
A version of this classic dish using sun-dried beef (carne de sol) fried with onions, garlic, and rice. Sometimes enhanced with pequi or urucum for a regional touch. 3)
A savory pumpkin purée flavored with onions, garlic, and sometimes beef or pork. It’s simple but rich and filling, often served as a side dish. 4)
This twist on classic farofa uses ripe plantains sautéed in butter and mixed with toasted manioc flour—sweet and salty at the same time. 5)
Whole pacú fish, native to the Pantanal rivers, is seasoned and grilled until crispy, often stuffed with herbs, farofa, or even banana. Iconic and delicious. 6)
Beef ribs slowly grilled over open flames—a beloved tradition in Mato Grosso, often seasoned simply with coarse salt and served with arroz carreteiro. 7)
A rich stew made from queixada, a type of wild boar found in the region. It's slow-cooked with garlic, peppers, onions, and herbs, resulting in a deeply flavored, rustic dish. 8)
A unique sweet made by cooking ripe papaya with rapadura (unrefined cane sugar), cloves, and cinnamon. It becomes a dark, sticky treat served in slices or spoonfuls. 9)
Crunchy fried rice balls made with leftovers, cheese, herbs, and sometimes shredded dried meat—served with pepper sauce and a cold drink. 10)
A cheesy, chewy bread made from manioc starch and local cheeses, similar to Paraguayan chipa or Brazilian pão de queijo, but heartier and often crescent-shaped. 11)
A dessert of green papaya strips cooked with coconut and sugar until caramelized and slightly chewy. A traditional sweet that uses underripe fruit creatively. 12)
Yes, piranha soup! A beloved broth believed to restore strength and even act as an aphrodisiac, made by simmering the bony but flavorful fish with herbs, onions, and peppers. 13)
Chicken gizzards stewed with garlic and pequi, a pungent yellow fruit beloved in the region. A bold, earthy dish for the adventurous palate. 14)
Rustic chicken cooked with pequi and rice, absorbing the fruit’s strong, buttery aroma. A very traditional Mato Grosso dish for family gatherings. 15)