Anyone traveling to Mato Grosso will discover not only the Pantanal, endless rivers, and impressive wildlife—but also a cuisine deeply rooted in nature, tradition, and regional ingredients. Many dishes are virtually unknown outside the region, making every trip a true culinary experience.

Here, I’ll introduce you to some typical dishes from Mato Grosso that you absolutely must try as a tourist.

Peixe na Telha – Fish on a Tile

One of the region’s most famous dishes is Peixe na Telha. The fish (usually pacu or pintado from the Paraguai River) is topped with tomatoes, onions, bell peppers, and herbs, then cooked on a clay tile in the oven or over an open fire.

Why try it?

•    Very juicy and flavorful

•    Typical of river regions like Cáceres

•    Often served in rustic restaurants

Tip: This dish is almost always served with rice, farofa, and pirão (a thick fish sauce made with manioc flour).

Arroz com Pequi (Rice with Pequi) – Love or Hate?

Pequi is a fruit native to the Cerrado and has an extremely intense flavor. Arroz com Pequi is a classic dish—and often elicits mixed reactions from visitors.

Important for tourists:

•    Do not bite into the pit (it has thorns!)

•    The flavor is very distinctive—try it cautiously at first

Why try it anyway?

Because it’s a cultural symbol. If you want to understand Mato Grosso, you can’t ignore pequi.

Mojica de Pintado – The Flavor of the Pantanal

A hearty fish stew made with pintado, cooked with cassava, herbs, and spices. Mojica is especially popular with locals and is a real comfort food.

Perfect:

•    after a long boat trip

•    on cooler evenings

•    for anyone who enjoys hearty cuisine

Maria Isabel – Simple & Traditional

This dish has its roots in everyday home cooking: rice with dried beef, onions, and garlic. Simple, but incredibly delicious.

Often served with:

•    Vinagrete (tomato and onion salad)

•    fried plantains

•    cassava            

Farofa & Pirão – the unsung heroes

Almost every meal is accompanied by:

•    Farofa (roasted cassava flour, often with egg or meat)

•    Pirão (a thick sauce made from fish broth and cassava flour)

Unfamiliar to tourists at first—but absolutely typical.

And finally: regional beverages

•    Guaraná from the region

•    Juices made from exotic fruits such as cupuaçu, cajá, or acerola

•    Tereré (cold mate tea), especially popular in hot weather

Conclusion: Mato Grosso tastes of nature and tradition

Mato Grosso’s cuisine is down-to-earth, regional, and closely tied to the rivers and the Pantanal. If you’re open to trying new things, you’ll discover flavors you won’t find anywhere else.

💡 My tip for travelers:

Eat where the locals eat—often unassuming, but authentic and delicious.