Explore the authentic flavors of Pantanal cuisine in Bonito.
Pantanal cuisine reflects the natural and cultural diversity of the Pantanal. With influences from indigenous, frontier, and hinterland cultures, it highlights local ingredients, simple preparation, and rich flavors. Below is a quick guide to help you sample the best the region has to offer.
In this article:
A staple of Pantanal cuisine, fish are prepared over an open fire, boiled, or in broths. Piraputanga—the symbol of Bonito—is usually served roasted, with crispy skin and tender flesh. Pacu and pintado are featured in dishes such as moquecas, escabeches, and the classic pintado à urucum, which enhances both color and flavor.
The traditional open-air barbecue is a local custom: cuts of meat are slowly roasted over a charcoal brazier in an open area. Carne de sol is served with boiled cassava and farofa. On some regional menus, you can also find alligator meat, served as skewers or grilled, prepared according to regulations and available seasonally.
Homemade sweets feature fruits from the Cerrado and the Pantanal: guavira, bocaiuva, cajuí, and mangarito, among others. To quench your thirst, tereré—a cold yerba mate infusion—is the perfect companion for conversations in the shade, served in a guampa with a straw.
Pantanal cuisine is authentic, comforting, and deeply rooted in the region. When you sample its dishes, you’ll taste the history and way of life of the Pantanal—an experience that makes your trip even more unforgettable.
