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⁾