Campo Grande Mato Grosso Do Sul, Brazil Travel Guide
Cuisine of Mato Grosso do Sul, centered in Campo Grande, blends Portuguese, Pantanal cattle ranching, Paraguayan, Bolivian, and Japanese influences. This fusion creates an unique culinary identity.
Lunch (almoço) is typically the main meal, from 12:00 PM to 2:00 PM. Dinner (jantar) occurs later, usually from 7:00 PM onwards. Breakfast (café da manhã) is a lighter meal with coffee, juices, bread, cheese, and fruits.
River fish (pintado, pacu, dourado), Pantanal beef (churrasco, carne seca), cassava, corn, and tropical fruits form the base of many dishes.
Onion, garlic, parsley, and cilantro see frequent usage. Tereré (cold yerba mate) holds cultural importance.
Pantanal dishes, Paraguayan influences (sopa paraguaia, chipa), and Japanese contributions (yakisoba, pastel at Feira Central) add to the city's diverse palate.
Local catfish baked in a clay tile with vegetables, herbs, and cheese. Found at specialized fish restaurants.
A signature dish of the region.
Cowboy-origin dish: rice with shredded sun-dried meat (carne seca), onions, garlic. Find at churrascarias.
Hearty and flavorful.
Chipa is a savory cheese bread, sopa paraguaia is a baked corn cake. Both found at bakeries, snack bars, Feira Central.
Paraguayan influence.
Corn-based dishes like pamonha, curau, and canjica are popular during this winter harvest festival.
A traditional Pantanal snack of shredded dry meat with toasted cassava flour, found at local markets.
Upscale establishments offering refined Brazilian and international cuisine, usually found in affluent neighborhoods like Jardim dos Estados. Reservations are suggested.
The most abundant and diverse dining choices, from churrascarias to fish restaurants and international cuisine. Many offer buffet-style lunch.
"Por Quilo" restaurants offer affordable and substantial lunches. Street vendors and lanchonetes provide quick, budget-friendly snacks.
Indoor market with fresh produce, regional products, spices, and food stalls. Open during the day.
Explore local commerce.
Evening market with strong Japanese and local cultural influence. Food stalls (pastel, yakisoba), especially Wed, Fri, Sat evenings.
A must-visit for diverse treats.
Sushi, sashimi, yakisoba, pastel. Strong community influence.
Pizzerias and pasta restaurants widely available.
Chinese and other Asian options are present.
Growing selection of various global cuisines.
Cassava flour (mandioca) is a gluten-free base for dishes like pão de queijo and chipa.
Good options for gluten avoidance.
Clearly communicate dietary restrictions: "sem glúten" (without gluten), "sem lactose" (without lactose), "alergia a [allergen]" (allergy to [allergen]).
Cross-contamination possible in less specialized eateries.
Fresh produce from markets is generally safe. Verify processed foods for hidden ingredients.
Buffet-style "por quilo" restaurants allow visual inspection of dishes. Focus on fresh, whole foods.
Formal cooking classes for tourists are not widely advertised. Inquire with local tour operators for personalized food tours or private arrangements.
Visit a Pantanal fazenda (ranch) for immersive food experiences. Learn about traditional preparation methods and local ingredients.
Feira Central is a continuous "food festival" on specific evenings. Keep an eye out for seasonal or local festivals like Festa Junina for traditional foods.
These cheese breads, made with cassava flour, are gluten-free plus yummy snacks. Sample these from bakeries and places for snacks.
Perfect with coffee or Tereré.
Experience Brazil's national spirit, cachaça, neat or inside the famous caipirinha cocktail. A refreshing and potent drink to experience locally.
Enjoy responsibly.
"Por Quilo" restaurants offer the best value and variety for lunch; choose your favorites.
During Festa Junina (June), savor corn-based pamonha, curau, and canjica.
Sharing Tereré creates a strong social connection; embrace this local custom.
Exploring Campo Grande's cuisine has a delightful journey through its varied influences and local delicacies.
