Top Local Dishes & Where to Try Them in Cuiabá, Mato Grosso, Brazil

All Topics about Cuiabá All Cities in Brazil

1. Tucano Stew (Moqueca do Tucano)

A traditional dish made with the meat of the Tapirape-Jatobá fish, yuca and various vegetables, served in a coconut milk based broth.

Authentic Experience: Offers an authentic taste of the Mato Grosso region's cuisine.
Unique Ingredient: Features a local fish species not commonly found elsewhere.
Cultural Significance: Represents the fusion of indigenous and Portuguese influences in Cuiabá's culinary traditions.

A sweet and creamy corn pudding made from manioc flour, coconut milk, sugar, and butter, served warm.

Local Flavor: Embraces the regional flavors using simple yet delicious ingredients.
Traditional Preparation: Follows traditional methods of preparation passed down through generations.
Versatile Dessert: Can be found in various forms and flavors across the Mato Grosso region.

A spicy dish made with cassava leaves, beef, and peppers, slow-cooked until tender.

Spice Lovers' Delight: Catering to those who enjoy bold, spicy flavors.
Sustainable Ingredient: Utilizes locally grown cassava leaves as a key ingredient.
Regional Specialty: Represents the hearty and flavorful cuisine of Mato Grosso.

A thick and hearty soup made with cassava flour, fish, and vegetables.

Warming Dish: Ideal for cold weather as it is filling and comforting.
Local Ingredient: Made with locally sourced cassava flour.
Cultural Connection: Reflects the indigenous influence on Cuiabá's culinary traditions.

A type of fish native to the region, often grilled or fried and served with traditional side dishes.

Fresh Catch: Uses fresh, locally caught fish for an unforgettable dining experience.
Taste of the Amazon: Offers a unique taste of the Amazonian forest and its aquatic resources.
Cooking Techniques: Employs traditional cooking techniques to preserve the fish's natural flavor.

Thin and crispy pancakes made from tapioca flour, often served with sugar or jam.

Traditional Treat: A traditional snack that is popular throughout the Mato Grosso region.
Simple Ingredients: Made with just a few simple ingredients, showcasing their natural flavors.
Versatile Snack: Can be found sweetened or savory depending on preference.

A sweet treat made from manioc flour and sugar, shaped into small cylinders.

Regional Dessert: A popular dessert found throughout the Mato Grosso region.
Easy Portability: Ideal for travelers due to its portable size and long shelf life.
Traditional Preparation: Follows traditional preparation methods passed down through generations.

A versatile dish made from toasted manioc flour, often served as a side with other dishes.

Versatile Side: Serves as a common and essential side dish in Cuiabá.
Ingredient Variety: Can be made with a variety of ingredients such as bacon, onions, or nuts.
Cultural Significance: Represents the importance of manioc in the local indigenous diet.

A Brazilian style barbecue featuring various cuts of meat slow-cooked on skewers.

Meat Lovers' Paradise: Ideal for those who enjoy a wide variety of meat dishes.
Local Flavor: Features local cuts and preparations of meat, unique to the Mato Grosso region.
Social Experience: Offers a communal dining experience where food is shared with friends and family.

A bread made from cassava flour, often used to accompany other dishes.

Local Staple: Made with a staple ingredient in the local indigenous diet.
Gluten-Free Option: A great option for those with gluten intolerance or allergies.
Versatile Accompaniment: Can be found accompanying a variety of dishes throughout the Mato Grosso region.

A local beer made from fermented manioc root.

Taste of the Region: Offers a unique taste of the Mato Grosso region.
Alcoholic Option: Caters to those who enjoy alcoholic beverages during their travels.
Traditional Production: Follows traditional methods of production passed down through generations.

A sweet cake made from cassava flour, sugar, and eggs.

Sweet Treat: A delicious sweet treat to satisfy your cravings.
Local Flavor: Embraces the local flavors using cassava flour as a key ingredient.
Festive Dish: Often served during celebrations and holidays in Cuiabá.

Thin and crispy sticks made from cassava flour, often served with various dipping sauces.

Portable Snack: Ideal for travelers due to its portable size and long shelf life.
Versatile Dish: Can be found in various forms, flavors and served with a variety of dipping sauces.
Traditional Preparation: Follows traditional preparation methods passed down through generations.

Thin and delicate crepes made from manioc flour, often served with various sweet or savory fillings.

Versatile Dish: Can be found in both sweet and savory versions depending on preference.
Local Ingredient: Made with locally sourced manioc flour.
Traditional Preparation: Follows traditional preparation methods passed down through generations.

A spicy sausage made from beef and pork, often served as a snack or appetizer.

Spice Lovers' Delight: Catering to those who enjoy bold, spicy flavors.
Local Specialty: Represents the hearty and flavorful cuisine of Mato Grosso.
Portable Snack: Ideal for travelers due to its portable size and long shelf life.