A true symbol of Maranhão cuisine—this tangy and savory rice dish is made with vinagreira leaves (roselle), toasted sesame seeds, dried shrimp, garlic, and sometimes manioc flour. It has a unique flavor with a sour twist and is often served with fried fish or shrimp. ¹⁾

A grilled fish native to the region’s rivers, typically seasoned simply with lime, salt, and local herbs, then cooked over hot coals—known for its firm texture and deep flavor. ²⁾

Shrimp pie made with layers of dough, shrimp sautéed with tomato, onion, and garlic, enriched with coconut milk—a coastal indulgence with African roots. ³⁾

Not just rice! Cuxá itself is a kind of thick sauce or relish made from roselle leaves, dried shrimp, toasted flour, and peppers. It’s often eaten with manioc or used as a seasoning for other dishes. ⁴⁾

Small fried dumplings made from leftover cooked rice, stuffed with ground meat, cheese, or shrimp—crispy outside, creamy inside. ⁵⁾

Shrimp cooked inside a hollowed pumpkin (moranga), mixed with coconut milk, cream cheese, and local spices—a gorgeous, creamy showstopper dish. ⁶⁾

Sun-dried beef served with a local version of baião de dois (rice and beans), often enhanced with coconut milk, curd cheese, and sometimes manioc flour. ⁷⁾

Sururu (a small saltwater mussel) cooked in a rich coconut milk broth with coriander and peppers—simple yet full of umami and regional flavor. ⁸⁾

This version of Maria Isabel (rice with dried beef) is often more aromatic, featuring garlic, annatto oil (urucum), and sometimes slices of green banana or local spices. ⁹⁾

A coconut milk-based fish stew, lighter and tangier than the Bahian version, with tomatoes, coriander, lime, and sometimes vinagreira leaves for that regional touch. ¹⁰⁾

A creamy green corn porridge cooked with fresh coconut milk and sugar, served hot or cold, usually during the June festivals (Festas Juninas). ¹¹⁾

Small, fragrant chili peppers stuffed with shrimp or dried meat, then baked or fried. Hot and aromatic without being overly spicy. ¹²⁾

A baked coconut dessert made with grated coconut, eggs, and sweetened condensed milk—chewy, golden on top, creamy inside. ¹³⁾

Not to be confused with açaí, juçara in Maranhão refers to a local variety of palm fruit pulp, often eaten savory with manioc flour and dried shrimp. A very regional and curious combo of bitter, creamy, and salty. ¹⁴⁾

A twist on the Portuguese ovos moles, this dessert blends egg yolks with coconut milk and sugar, cooked to a soft, custardy consistency—rich and decadent. ¹⁵⁾