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+====== Espirito Santo cuisine ======
+==== Moqueca Capixaba ====
+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. [([[https://travelsthroughmykitchen.com/recipes/moqueca-capixaba|Travels Through My Kitchen]])]
+==== Torta Capixaba ====
+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. [([[https://www.vivahappy.com/cod-pie-torta-capixaba/|Viva Happy Blog]])]
+==== Arroz com Sururu ====
+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. [([[https://www.facebook.com/watch/?v=1679514715755939|Facebook]])]
+==== Moqueca de Banana-da-Terra ====
+A vegetarian twist on moqueca using ripe plantains cooked in tomato, annatto, onion, and olive oil. Savory, slightly sweet, and a beloved side dish. [([[https://www.recipesandplaces.com/moqueca-da-banana-da-terra-brazilian-plaintain-stew/|Recipes and Places]])]
+==== Caranguejo no Bafo ====
+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. [([[https://www.youtube.com/watch?v=0U1_cMNXiGI&pp=ygUOI3N0ZWFta2VwaXRpbmc%3D|YouTube]])]
+==== Pirão Capixaba ====
+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. [([[https://www.saborbrasil.it/en/pirao-creamy-manioc/|Sabo Brasil]])]
+==== Feijão Tropeiro Capixaba ====
+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. [([[https://delishglobe.com/recipe/brazilian-feijao-tropeiro-tropeiro-beans/|Delish Globe]])]
+==== Chumbinho na Casquinha ====
+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. [([[https://www.seriouseats.com/a-guide-to-clam-types-and-what-to-do-with-them|Serious Eats]])]
+==== Robalo Grelhado com Molho de Maracujá ====
+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. [([[https://www.latinolife.co.uk/articles/salmao-ao-molho-de-maracuja|Latino Life]])]
+==== Bobó de Camarão Capixaba ====
+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. [([[https://thedomesticman.com/2018/08/21/bobo-de-camarao-brazilian-shrimp-stew/|The Domestic Man]])]
+==== Moqueca de Ovos ====
+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. [([[https://easybrazilianfood.com/moqueca-de-ovos-vegetarian-moqueca-with-eggs/|Easy Brazilian Food]])]
+==== Polenta Frita com Molho de Linguiça ====
+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. [([[https://thehomesteadtraveler.com/fried-polenta/|The Homestead Traveler]])]
+==== Farofa de Marisco ====
+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. [([[https://braziliankitchenabroad.com/farofa/|Brazilian Kitchen Abroad]])]
+==== Enroladinho de Banana com Queijo Coalho ====
+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. [([[https://flavorsofbrazil.blogspot.com/2011/02/recipe-top-hat-bananas-cartola.html|Flavors of Brazil]])]
+==== Broinha de Fubá Capixaba ====
+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. [([[https://www.suzanaduran.com/blog-posts/brazilian-cornmeal-choux-broinhas-de-fub|Suzana Duran]])]
+{{tag>food culture geography}}

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