A traditional fish stew made with chunks of fresh fish (like pargo or sirigado), vegetables, and eggs, all simmered in a light tomato broth and served with pirão (manioc gravy). Sometimes garnished with banana for a sweet-savory kick. 1)
A beloved northeastern staple: rice and green or brown beans cooked together with charque (sun-dried beef), butter, cheese (often coalho), and herbs. In Ceará, it's often enriched with smoked sausage or bacon for even more flavor. 2)
A hearty, rustic stew made from cow's stomach and hooves, seasoned with garlic, chili, tomato, onion, and lots of herbs. Served with rice and farinha, it's similar to tripes in other cultures — powerful and energizing! 3)
A strong traditional dish of the sertão: goat organs (liver, lungs, intestines) finely chopped and seasoned, then cooked inside the goat’s stomach like a sausage. Often served with rice and boiled cassava. Not for the faint of heart — but a cultural treasure. 4)
Sun-dried beef grilled or fried, served with buttery cassava (macaxeira or aipim) and maybe some coalho cheese on the side. Classic comfort food, often eaten at churrascos (barbecues) or beachside. 5)
A twist on a dish from Maranhão, in Ceará it’s often made with rice cooked with vinagreira leaves, shrimp, toasted sesame, and peanuts. Slightly sour, savory, and totally unique. 6)
Shrimp cooked and served inside a fresh coconut, often with a creamy coconut milk and dendê-based sauce. Served with rice, this dish blends tropical elegance with bold coastal flavor. 7)
Instead of the usual fish, this ray (arraia) stew is a curious and flavorful moqueca version, made with tomato, onion, coriander, and coconut milk. A specialty in coastal Ceará communities. 8)
Popular on the streets of Fortaleza: tapioca crepes filled with cheese, coconut, carne de sol, bananas, chocolate, or even shrimp. Light, gluten-free, and crispy outside with endless savory or sweet fillings. 9)
A robust pork dish made with blood, meat, and rice, seasoned with green onion, garlic, chili, and cumin. This version is thicker and more stew-like than the one from the south. Usually served during festivals or rural gatherings. 10)
Unlike the sweet paçoca candy, this version is a savory mixture of carne de sol pounded with cassava flour and fat, often made using a pilão (mortar and pestle). Crunchy, salty, and deeply traditional. 11)
In the semi-arid zones of Ceará, pequi (a fruit with a strong aroma and flavor) is cooked with rice and sometimes chicken or charque. It’s divisive — either you love it or you don’t — but unforgettable! 12)
A dense, rustic corn bread made with fresh grated corn, coconut milk, and cheese, often served with coffee. Has a slightly sweet-savory flavor and is often baked in wood-fired ovens. 13)
Free-range chicken stewed slowly with regional herbs and spices, served with pirão made from the broth. A Sunday tradition in many rural homes — rich, slow-cooked, and nostalgic. 14)
Grilled coalho cheese — firm, salty, and perfect for barbecuing — served with molasses (mel de engenho) made from sugarcane. Sweet meets savory in a beautiful, simple combo. 15)