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It would be strange if Bonito didn’t have fishes or other Pantanal wild animals as
main ingredients of the typical dishes. The city’s cook is not different from those found in the rest of Mato Grosso do Sul. The dishes came from
a mix of influences that includes indian, brazilian and even paraguayan flavors.
Among the most extravagant dishes are Sopa de Piranha (piranha soup) and Moqueca de
Jacaré (alligator with palm-oil and hot peppers), both considered aphrodisiac by the locals. Other dishes that must be tasted are Churrasco de
Jacaré (alligator barbecue) and Jacaré Grelhado (grilled alligator). The alligator has an exotic taste meat and the part used for cookin is the
tail.
Other marking characteristic of Mato Grosso do Sul’s cooking is the presence of
spices like Urucum, which turns the food red among other things, and other herbs that gives a especial flavor to the food. Among the most
appreciated dishes are the fishes, especially the Pintado, which can be prepared in several ways.
Now, to accompany the fish, nothing better than arroz carreiro, that is another
specialty of the region. Created by the settlers, it earned, through the years, more flavor and ingredients that accentuate the flavor of the
carne de sol (jerked meat).
The desserts are typical fruits of cerrado, like Guavira and Bocaiúva, which may
be consumed raw or serve as basis for ice creams and puddings. The snack is ideal to taste the chipa, a kind of pão-de-queijo (cheese bread). In
Bonito, people also drink Tereré, which resembles chimarrão, but prepared with cold water. |
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