A hearty rice dish made with chicken and pequi, a beloved Cerrado fruit. In Brasília, this Goiano dish is reimagined with saffron rice, carrots, and sometimes even quail eggs. 1)
A comfort food brought by migrants from Minas Gerais — pork neck bones (suã) slow-cooked with seasoned rice. The bones give the dish incredible depth and savoriness. 2)
A modern twist on Amazonian influence — grilled pintado fish (common in Midwest rivers) served with tucupi sauce, merging Cerrado and forest traditions. 3)
A regional take on the Minas classic — this version includes cassava flour, sausage, eggs, kale, and toasted manioc, often with a smoky undertone and served with pork rinds. 4)
A cassava mash “shepherd’s pie” filled with aratu, a type of mangrove crab popular in Northeastern cooking. Reflects the influence of Bahia and Pernambuco in Brasília. 5)
A reinterpreted moqueca where shark meat (cação) is stewed in coconut milk with baru nuts from the Cerrado, giving it a rich and earthy twist. 6)
A unique Brasília version of savory pamonha — stuffed with creamy cheese and pequi, steamed in corn husks and served with spicy sauce. 7)
A Brasília foodie innovation: tapioca-crust pizza, gluten-free and chewy, often topped with regional cheeses or even carne de sol. 8)
Originally from Goiás and Mato Grosso, this slow-cooked beef shank stew is often served in Brasília at rural-style lunch spots. Rich, gelatinous, and nourishing. 9)
A local adaptation of Espírito Santo’s famous torta — but made with local river fish, pequi oil, and topped with whipped egg whites in Brasília's elevated, gourmet versions. 10)
A dessert that blends Northeast and Amazonian ingredients: sweet tapioca cuscuz with babaçu milk and crushed Pará nuts (Brazil nuts), served cold. 11)
A revamped take on the traditional tripe stew, incorporating black-eyed peas and corn for a heartier, more central Brazilian version. 12)
A popular street food in Brasília: roast pork sandwiches served in crusty bread with a pequi vinaigrette — tangy, spicy, and full of local flavor. 13)
This savory “cake-soup” from neighboring Paraguay is often served at Brasília family tables — in this version, it’s loaded with sausage and Minas cheese. 14)
A sweet preserve made from the jaracatiá tree, a wild cousin of papaya found in the Cerrado. Often cooked with cinnamon and sugar and served with queijo coalho. 15)