Pargo |
Without exceptions, the typical dishes of Fortaleza are made with strong regional
spices. There a several gastronomic options, but the favorite dishes of residents and tourists are: “baião-de-dois” and seafood – especially the
fish “pargo” roasted and lobster, all of them common meals sin the city.
Typical dish of almost the entire Northeast region of Brazil, “baião-de-dois” is a
dish made with jerked meat, “paçoca”, rice and “feijão de corda” cooked with butter and “queijo coalhado”. As spice, pepper, parsley and
“coentro”. The roasted pargo and tempered with salt and regional spices is prepared right after the fishing. Sometimes, coconut milk is added
for a special flavor. In Fortaleza, lobster is a cheap dish, except between January and April, when the lobster fishing is prohibited. But it’s
possible to eat lobster formerly frozen.
At Fortaleza, tourists can know many kinds of tropical fruits, even some unknown
ones. Siriguela is a typical fruit of the Northeast region of Brazil, very good for health, since it has A, B and C vitamins, carbohydrates,
calcium, iron and phosphorus. “Caju” and mango are also regional fruits. Caju is highly used in Fortaleza for sweets and beverages, like
“cajuína”. “Cajuína” is part of Fortaleza’s tradition, it’s a beverage of fermented caju juice, cooked and filtered.
Other traditional delicacy in Fortaleza is “tapioca”. It’s a kind of pancake, made
with cassava, grated coconut, water and salt. After prepared, they are served for costumers with coffee. |
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