The world’s largest floodplain and its rich variety of wildlife give rise to an authentic cuisine in the Pantanal of Mato Grosso do Sul—one that beautifully reflects the culture and nature of the region. Thanks to its location, Pantanal gastronomy brings together Indigenous, Paraguayan, and local South Mato Grosso traditions, creating a culinary style found nowhere else in Brazil.
A good example are the open-fire recipes, such as arroz carreteiro (white rice with dried or cured beef) and macarrão de comitiva (spaghetti fried in pork lard with dried or cured beef). These dishes were created to nourish the cowhands driving cattle from the floodplain to higher ground before the seasonal floods. Designed to be simple, made with ingredients that keep well, and hearty enough for long journeys, they remain a symbol of the region’s cuisine.
And in these lands of abundant rivers, fish naturally take center stage. With 250 species to choose from, local tables feature dishes such as stuffed pacu, pintado na telha (catfish grilled on a clay roof tile), dourado grilled over coals, and the classic caldo de piranha (piranha broth). To accompany them, the region’s unique fruits—often unheard of elsewhere in Brazil—showcase the country’s immense biodiversity: pequi, bocaiúva, and jaracatiá, to name a few. When the waters recede, game meats such as wild boar and caiman come into play, along with the traditional Pantanal barbecue, where large cuts of beef are roasted over coals on wooden skewers.
Pantanal Gastronomic Route
The singular cuisine of Mato Grosso do Sul has become an attraction in itself. Between boat rides and hikes, the cooks in lodges and restaurants prepare delights such as peixe ao urucum (fish seasoned with annatto), sun-dried beef stew with cassava, and caiman moqueca, ensuring that tourists enjoy meals that are true gastronomic experiences.
These recipes form part of the Pantanal Gastronomic Route, created by chef and Pantanal cuisine expert Paulo Machado. This itinerary, designed for travelers eager to explore the best of the region’s culinary heritage, highlights a curated selection of lodges, restaurants, and signature dishes in Aquidauana, Miranda, and Corumbá. Among the curated stops are Pousada Vale do Sol, which serves paçoca de carne seca with yerba mate, and the restaurant at Pousada Pioneiro, where visitors can taste the famous macarrão de comitiva and a bocaiúva milkshake.
Pantanal Wine? Yes
In recent years, Pantanal gastronomy has gained a new ally: Vinícola Terroir Pantanal, located in Aquidauana, which has brought wine tourism to the heart of the region. Against the backdrop of the Maracaju mountains, visitors can taste wines produced on-site, paired with artisanal cheeses, honey, and charcuterie. The experiences extend beyond the table: picnics or sparkling brunches, tastings at the wine bar, horseback rides among the vineyards, or photo sessions immersed in nature.
In this way, the Pantanal asserts itself as a destination of unforgettable experiences, where the flavors of tradition meet the innovation of wine tourism. It is a journey not only to discover nature but also to savor the cultural heritage expressed through its cuisine.
Want to learn more about the attractions that Mato Grosso do Sul has to offer? Visit the destination’s website and Instagram.
Written by Natália Manczyk – Porta de Embarque
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