With rivers on all sides, the cuiabana cuisine could not be more partial to fish.
Pacu, legend says whoever eats its head shall not leave Mato Grosso, is one of the most appreciated. Stuffed and roasted in banana leaves, this is the most authentic way of serving the pacu; hoiwever, fried or in a stew, it is equally yummy. The piraputanga or pera, a common fish in the Pantanal of Mato Grosso and of very tasty meat, is a delight, both roasted over coals, or fried after coated in a mixture of cornmeal and flour. The pintado – this is well known – accepts several modes of preparation, but Mojica de Pintado, which also takes cassava pieces, is one of the most popular recipes.

Besides fish, the traditional Maria Isabel, wetland food which mixes jerked beef and rice, the Farofa de Banana, the Arroz com Pequi, the Escaldado Cuiabano, good little soup to cures hangovers, and the Carne Seca com Banana… and the list goes on.

And to sweeten, cake of Pixé, the cuiabana tack made ​​of sugar and cinnamon toasted corn, Rice Cake, indispensable for breakfast, and Furrundu, green papaya sweet and brown sugar cane.