A national treasure and local pride: fish (or shrimp) stewed with tomato, onion, garlic, and annatto (urucum) — no coconut milk or dendê oil, unlike its Bahian cousin. Cooked in a black clay pot (panela de barro) that gives it a distinct flavor. Fresh, light, and deeply aromatic. ¹⁾

An Easter classic — this seafood pie is made with crab, shrimp, fish, palmito (hearts of palm), and sururu (mussels), bound with whipped egg whites and baked in a clay pot. It’s fluffy, oceanic, and unlike any other torta in Brazil. ²⁾

Rice cooked with sururu (tiny mangrove mussels), garlic, herbs, and annatto. Earthy, briny, and uniquely coastal — a dish you’ll find in fishing villages near Vitória and Vila Velha. ³⁾

A vegetarian twist on moqueca using ripe plantains cooked in tomato, annatto, onion, and olive oil. Savory, slightly sweet, and a beloved side dish. ⁴⁾

Steamed crab, usually cooked in beachside stalls with just onion, coriander, and garlic, then served whole with a mallet and lime. A hands-on experience that brings people together. ⁵⁾

A thick, creamy manioc flour gravy made with the broth from fish stews like moqueca or caldeirada. It’s essential on the capixaba table — no fish meal is complete without it. ⁶⁾

A regional take on the Minas classic: beans fried with cassava flour, bacon, eggs, and sometimes seafood instead of meat. Coastal and rustic at once — especially near Anchieta and Guarapari. ⁷⁾

Tiny clams called chumbinho, served baked inside their shells or in ceramic ramekins with breadcrumbs, lime, butter, and herbs. Often enjoyed as an appetizer with cold beer. ⁸⁾

Grilled sea bass served with a tangy passion fruit sauce. A modern interpretation of regional flavors — the tropical acidity cuts through the richness of the fish beautifully. ⁹⁾

A local version of this creamy shrimp and manioc stew. Espírito Santo’s version uses less dendê, sometimes none, and emphasizes the shrimp stock and coconut milk for a gentler flavor profile. ¹⁰⁾

Yes, really! A budget-friendly and vegetarian moqueca made with hard-boiled eggs simmered in tomato, onion, coriander, and urucum oil. An ingenious and humble dish from rural communities. ¹¹⁾

A dish with strong Italian roots from colonial settlements in the mountains: crispy fried polenta topped with a spicy tomato and sausage sauce. Comforting, golden, and rich. ¹²⁾

A crunchy cassava flour side dish made with small shellfish (like sururu or chumbinho) sautéed in butter, garlic, and annatto. Full of umami, it’s often eaten alongside moqueca or grilled fish. ¹³⁾

Bananas sliced and wrapped around local cheese, then baked or grilled with a sprinkle of cinnamon or sugar. Sweet, salty, and often served as a side or dessert. A coastal cousin of Romeu e Julieta. ¹⁴⁾

A sweet cornmeal biscuit sometimes flavored with fennel seeds, coconut, or cheese. Slightly crispy outside, soft inside — perfect with coffee and memories of grandma’s kitchen. ¹⁵⁾