Mato Grosso cuisine

River fish are a speciality in this region. Particularly the "pintado" (Pseudoplastystoma corruscans), a catfish without scales and bones, is a delicacy. One of the most traditional ways to prepare this fish is the so-called "mojica". For this, pieces of fillet are cooked together with tomatoes, onions and manioc, and seasoned with greens and coriander. If you prefer fried fish, a piece of rib of the "pacu" (Piaractus mesopotamicus) can be recommended as a "ventrecha" - the Cuiabanos claim that if you taste it once, this will be the fish of your choice. 

To go with this there is boiled rice, "farofa de banana" (fried manioc flour mixed with banana pieces) and "pirăo", fish stock thickened with manioc flour. If you would only like an appetizer with your beer, we recommend some delicious piraputanga (Brycon microlepis) fillets.

In Cuiabá you can always get freshly caught fish. During the close season from November to February restaurants make do with frozen stock. However, you are unlikely to visit the Pantanal during this period anyway, since this is also the rainy season.

Of course you can always get a dry white or red wine in Cuiabá to go with your fish or your "churrasco" meat respectively (both of them from Brazil, of course). The local production has improved significantly, not only in quantity but especially in quality. In Brazil wine is served a few degrees cooler than you might be used to. However, since the room temperature is never the desired 20 °C, you will see that it tastes better a little cooled down in this climate (especially the white one).

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