Fried ginga (tiny fish, like anchovies) served inside a warm tapioca crepe—iconic street food from the beaches of Natal, especially Redinha. ¹⁾

Creamy coconut milk rice paired with fried fish, often seasoned with garlic and coriander. A delicious mix of sea and land flavors. ²⁾

Blue crabs cooked in beer, garlic, cilantro, and chili. Served with a wooden mallet, a cold drink, and a whole lot of finger-licking fun. ³⁾

Not sweet! This is a savory crumble made with shredded sun-dried beef and manioc flour. Rustic, dry, and deeply flavorful—perfect with banana or rice. ⁴⁾

Fresh green beans sautéed with garlic, butter, and bits of grilled queijo coalho (a firm local cheese). Served as a side or vegetarian main. ⁵⁾

Soft tapioca crepe filled with candied cashew fruit. Sweet, tangy, and deeply Northeastern—often sold in artisanal fairs. ⁶⁾

Shrimp simmered in green coconut water and spices, then served inside a coconut shell. Light, aromatic, and stunning to present. ⁷⁾

A rolled cake made from manioc flour instead of wheat, filled with layers of guava paste. A tropical reinterpretation of a classic. ⁸⁾

A robust stew of beef tripe and chickpeas, often with tomato, garlic, and cilantro. A beloved comfort dish, especially in inland areas. ⁹⁾

A quirky, moist manioc flour dish made with onions, hot water, butter, and occasionally tomato. It looks like stuffing—but tastes like the Northeast. ¹⁰⁾

A local version of the rice-and-beans classic—using green beans (feijão verde), coconut milk, cheese, and sometimes crab meat or shrimp. ¹¹⁾

A sweet “blood sausage” made with sugar, rice, spices, and animal blood. Served sliced and grilled. Rare, old-school, and deeply traditional. ¹²⁾

Creamy milk-based manioc porridge served with salted fish. Humble and homely, often found in rural parts of the state. ¹³⁾

A lesser-known moqueca made with aratu (a small mangrove crab), coconut milk, dendê oil, and green bell peppers. Bold and deeply regional. ¹⁴⁾

Goat tripe stew with chunks of pumpkin (jerimum). Rustic, strong-flavored, and considered a delicacy at many local feasts and markets. ¹⁵⁾