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⁾