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The first inhabitants of Cuiabá were the indians, so the city has a cooking
heritage tightly connected to hunting and fishing. This was being mixed with other elements, according with the arrival of immigrants from
several parts of the world, making the Cuiabá’s cooking varied.
Cultivating the food also contributed enormously in the cooking diversification of
Pantanal’s cook, mainly to the preparation of sweets, made with regional fruits. The hunting made common the consume of catetos, deers and
capivaras, which, nowadays, have its consume prohibited by law. There are still some exotic dishes like fried alligator and snake meat.
Among the typical beverages there are the home made liqueurs and the already known
Tereré, a kind of chimarrăo (infusion of mate leaves served without sugar), but prepared with icy water. |
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