A bold and traditional dish made from goat offal (liver, intestines, etc.), cleaned and stewed inside the goat’s own stomach. Seasoned with garlic, pepper, and herbs — not for the faint of heart, but deeply rooted in sertão tradition. ¹⁾

Chunks of pork offal and blood, simmered in vinegar and spices. Though known across the Northeast, the Pernambucan version is spicier and sometimes includes lamb. ²⁾

A tropical fish stew with coconut milk, tomatoes, peppers, and sometimes green bananas — showcasing the Afro-Brazilian influence from the coast. ³⁾

A local sweet bread flavored with fennel seeds and sugar glaze, sold at Caruaru’s traditional fairs. Often eaten with butter or cheese. ⁴⁾

This Pernambuco-style feijoada features black beans, meat, and chunks of pumpkin (jerimum) for a subtly sweet twist on the national classic. ⁵⁾

Sun-dried beef served with boiled or fried cassava (macaxeira) — a staple of rural Pernambuco, often eaten for breakfast with butter or cheese. ⁶⁾

Shrimp cooked in a creamy coconut and tomato sauce, served inside a hollowed-out pumpkin. Originally from São Paulo but very popular and beautifully adapted in Pernambuco. ⁷⁾

Soft-shell crab stew with coconut milk, cilantro, and chili peppers — a coastal favorite that’s delicate and flavorful. ⁸⁾

A dessert made from jackfruit, cooked with sugar and cinnamon until syrupy — a tropical, intensely fragrant treat found at street markets and family kitchens. ⁹⁾

Chicken cooked in its own blood, vinegar, and spices — inherited from Portuguese cuisine but transformed into a rich and earthy dish with a strong regional identity. ¹⁰⁾

A layered plate of sun-dried meat, beans, cassava flour (farinha), and vinaigrette — “neatly arranged,” as the name suggests. Served cold or warm, often as a bar snack. ¹¹⁾

Grilled cheese skewers, usually from local cow’s milk, served with molasses from sugar mills (mel de engenho). Sweet, salty, and smoky. ¹²⁾

A rich, royal dessert made with tapioca, eggs, and lots of butter, dating back to 19th-century aristocracy in Recife. Sticky, dense, and unique. ¹³⁾

A blend of rice with dried meat and coconut milk, of Afro-Islamic origin, brought by enslaved African people. Still eaten in Pernambuco's Afro-Brazilian communities. ¹⁴⁾

A deceptively simple yet elegant dessert: fried bananas topped with melted cheese, cinnamon, and sugar. Served in many Recife restaurants and home kitchens. ¹⁵⁾