Culinary Scene

Mato Grosso do Sul’s culinary scene is diverse and influenced by the region’s history, geography, and cultural heritage. The state’s cuisine is known for its hearty, rustic, and flavorful dishes that reflect the traditions of its indigenous, African, and European roots.

One of the most popular dishes in Mato Grosso do Sul is “arroz carreteiro”, a rice and beef dish that originated from the state’s ranching culture. Another popular dish is “sobá”, a soup made with wheat noodles, pork, vegetables, and herbs, which has Japanese influences and is popular in the city of Campo Grande.

Also, other very popular meat dishes are the “carne de sol,” a salted and sun-dried beef that is typically served with rice, beans, and mandioca (cassava) flour, “costela de chão,” a slow-cooked beef ribs, and “porco no tacho,” a stew made with pork and vegetables.

The state is also known for its fish dishes, such as “pintado na brasa,” a grilled pintado fish served with vegetables, and “caldo de piranha,” a spicy soup made with piranha fish.

Mandioca (cassava) is a staple in Mato Grosso do Sul’s cuisine and is used in many dishes, such as “mandioca frita,” fried cassava chips, and “sopa paraguaia,” a savory cake made with mandioca flour, cheese, and onions.

The state’s cuisine also reflects the influence of its neighboring countries, such as Paraguay and Bolivia. For example, “chipa,” a popular snack made with cassava flour and cheese, is a staple in Paraguay and can also be found in Mato Grosso do Sul. Similarly, “sopa paraguaya,” a cornbread dish, and “cuñapé,” a cheese bread, are also popular in the region and reflect the influence of Paraguayan cuisine.

In addition, dishes such as “sopa de mani,” a peanut soup, and “locro,” a stew made with corn and meat, are examples of Bolivian dishes that have made their way into the culinary scene of Mato Grosso do Sul.