Despite the name, it’s not a soup! It's a dense, savory cornbread made with cornmeal, cheese, milk, and onions. A strong Paraguayan influence, and a beloved side for barbecues and stews. ¹⁾

Sun-dried beef served with creamy cassava (manioc) purée, seasoned with garlic and butter. A comforting, traditional pairing. ²⁾

A rich meat-and-vegetable stew with beef, pork, sausages, sweet potatoes, squash, corn, and sometimes bananas — a fusion dish from Spanish, Paraguayan, and local traditions. ³⁾

Rustic beef stew with pasta cooked directly in the same pot — a traditional dish from cattle-driving teams (comitivas) crossing the Pantanal. ⁴⁾

A hearty rice dish cooked with sun-dried meat (charque), onions, and sometimes local wild herbs, perfect for long journeys across the countryside. ⁵⁾

Grilled whole pacu fish, stuffed with farofa and herbs, roasted slowly over charcoal. A true Pantanal classic. ⁶⁾

Alligator meat skewers! Tender, marinated chunks grilled until crispy on the outside and juicy inside. A rare treat and culinary curiosity. ⁷⁾

Piranha fish soup, rich and full of flavor, considered restorative and packed with folklore about its energizing properties. ⁸⁾

Beef ribs roasted slowly in a pit dug into the ground, seasoned with just salt — a dramatic and delicious way to cook, often done at festivals and big gatherings. ⁹⁾

A cousin of Paraguayan chipa, these cheesy, chewy, slightly crunchy bread rings made from manioc starch and cheese are a perfect snack. ¹⁰⁾

A thick stew made from pintado (catfish), cassava, coconut milk, and coriander — hearty and nourishing, blending Indigenous and river culture. ¹¹⁾

A spicy pork offal stew thickened with blood and flavored with peppers, garlic, and cumin — an intense dish for those who love strong flavors. ¹²⁾

A fresh salad made from heart of palm, tomatoes, onions, and local herbs, dressed simply with olive oil and lime. ¹³⁾

Famous homemade sausage from Maracaju city, seasoned with garlic, black pepper, and coriander seeds. It's intensely flavorful and often roasted over open flames. ¹⁴⁾

A dense, sweet cassava cake topped with cocada (toasted coconut candy) — a beloved treat that mixes Indigenous and Portuguese traditions. ¹⁵⁾