A monstrous savory pie that combines chicken, linguiça (sausage), potatoes, pequi, corn, hearts of palm, and boiled eggs — all baked in a flaky crust. It’s practically a whole meal in every slice and a point of pride in every Goiano home. ¹⁾

The most iconic Goiano dish: rice cooked with the intensely fragrant pequi fruit, known for its bold aroma and warning: don’t bite the seed (it has spines!). The flavor is earthy, buttery, and unlike anything else. ²⁾

Rustic one-pot rice with free-range chicken, pequi, saffron, garlic, and sometimes ora-pro-nóbis (a leafy plant). It’s cooked slowly, often in a big pot for family gatherings. Soul food at its best. ³⁾

Unlike the sweet version known throughout Brazil, this is a savory corn tamale, often stuffed with cheese, sausage, or shredded chicken, then wrapped in corn husk and boiled. ⁴⁾

Guariroba is a bitter wild palm heart, typical of Goiás. Sautéed simply with garlic and olive oil, it’s often added to rice or empadão. It adds a unique, pleasant bitterness that Goianos love. ⁵⁾

A hearty stew of beef ribs “stuck” in manioc puree, often spiced with local herbs and a touch of annatto. The Goiano version is more rustic and rich, perfect for chilly countryside evenings. ⁶⁾

A river fish fillet (like pintado or pacu) grilled and served on a clay roofing tile with onions, tomatoes, and herbs. The tile keeps it sizzling at the table — both a spectacle and a tradition! ⁷⁾

A lesser-known fruit of the cerrado, mangaba is used to make a fragrant, slightly tangy sweet, often cooked into a compote or candy. Rare and prized. ⁸⁾

A dish with free-range chicken stewed with ora-pro-nóbis, a highly nutritious leafy plant. The leaves add a subtle tartness and texture — very traditional in rural Goiás. ⁹⁾

Literally “crazy girl” — this is a kind of cornmeal bake loaded with cheese, sausage, onions, and chili peppers, baked in a casserole. Fun, spicy, and popular at street fairs. ¹⁰⁾

A thick bean mash enriched with manioc flour, pork cracklings, and sausage. Denser than other Brazilian tutus, it’s pure comfort on a plate. ¹¹⁾

A local variation of the Minas dish: beans with cassava flour, sausage, pequi oil, and guariroba, sometimes with scrambled eggs mixed in. It reflects Goiás’ frontier history. ¹²⁾

A true curiosity — a sweet made from milk and pequi, blending creamy textures with that unmistakable pequi aroma. It’s love-it-or-hate-it, but definitely original. ¹³⁾

A soft, silky green corn polenta, traditionally served with stewed meat or pork cracklings. Simple, rustic, and made from fresh milled corn. ¹⁴⁾

A creamy sweet corn pudding, spiced with cinnamon and sometimes coconut milk. Served chilled — a must-have during June festivals and a nostalgic childhood favorite. ¹⁵⁾