The cuisine of Espírito Santo, rich in ingredients and flavors, has indigenous, European and African influences.
The Torta Capixaba, part of the Vitoriense tradition of the Holy Week, is a beautiful example of the mixture of cultures. Eggs, palmetto, cod, whiting, shrimp, oyster, crab, soft crab, sururu, olives, garlic, onions, scallions, cilantro, chili pepper, annatto seeds – the quintessential Indian coloring – lemon, olive oil and Goiabeiras’ crock.
Another example is the Moqueca Capixaba, which is different from the Baiana because it does not take palm oil or coconut milk. Lobster, shrimp, crab, sea bass, namorado or papa-terra, with a nice handful of chopped fresh cilantro on top, accompanied by rice, fish porridge and banana-da-terra stew cooked and served in a Goiabeiras’ crock; such representative of the local culture, a delight that should be part of the flag.
The Muma de Siri, tastier when you eat using your hands, and the Caranguejada, of incomparable flavor, are abundant in the restaurants of Vitória and other coastal cities of Espírito Santo. Good, healthy, delicious and unforgettable food.