Rio Grande Do Norte Brazil Travel Guide
African influences brought spices plus food preparation techniques, while Portuguese settlers introduced European ingredients and culinary traditions.
The cuisine features fresh seafood, tropical fruits, and staples like tapioca, dried meat (carne de sol), and macaxeira (yuca/cassava).
Expect to find shrimp, different kinds of fish, crab, carne de sol (sun-dried beef), macaxeira (yuca/cassava), tapioca, beans, rice, plus an extensive array of tropical fruits (cashew fruit, mango, passion fruit, acerola).
The food is savory, usually including a hint of sweetness from fruits. It may be mildly spicy. Fresh seasonings like cilantro are common, and coconut milk has a creamy richness to many dishes.
Casual dining is common. A 10% service charge (gorjeta) is usually added to the bill automatically. Restaurants often bring a small couvert (bread, butter, pâté) which is charged except if you decline it. "Restaurante a quilo" (pay-by-weight buffets) are very popular for lunch.
Cured and sun-dried beef, typically served grilled or fried. It includes roasted macaxeira (yuca), butter, and often a local cheese like queijo coalho.
A regional specialty, featured in many classic eateries.
A flavorful seafood stew, often made with types of fish or shrimp. It cooks in coconut milk, dendê oil (palm oil), tomatoes, onions, and peppers. Served with rice and pirão.
A staple at seafood restaurants.
Shrimp served in a creamy sauce, often made with requeijão (Brazilian cream cheese), inside a hollowed-out pumpkin.
A favored local dish with an unique presentation and rich flavor.
Brazil's national cocktail, prepared with cachaça (sugarcane spirit), fresh lime, sugar, and ice.
Local beers like Skol, Brahma, and Antarctica are popular. Queijo Coalho is a firm, salty cheese often grilled on a stick and served on the beach.
Several upscale restaurants exist in Ponta Negra, specializing in fresh seafood or contemporary Brazilian cuisine.
Abundant throughout Ponta Negra and other neighborhoods, providing different cuisines.
"Restaurante a quilo" (pay-by-weight buffets), street food vendors, and lanchonetes.
Availability is improving, especially in Ponta Negra. "Restaurantes a quilo" usually present a nice variety of salads, rice, beans, and cooked vegetables. Tapioca with vegetable fillings is a naturally vegan option.
Dedicated meat-free restaurants are less common.
Brazilian cuisine naturally uses many gluten-free ingredients including rice, beans, yuca (macaxeira), corn, and tapioca. Tapioca, made from manioc starch, is an innately gluten-free staple. Cross-contamination remains a risk.
Allergen awareness is generally lower. Learning Portuguese phrases is advisable.
Learn Northeastern cuisine, shrimp dishes, or tapioca preparation.
Guided introductions to street food or market visits are emerging.
Opportunities to visit cashew farms or sugar cane mills in rural areas.
Local food festivals occur periodically, often celebrating specific ingredients.
Eating at beachside barracas (shacks) is a quintessential Natal experience. Enjoy fresh seafood and drinks with your feet in the sand.
Brazilian steakhouses present rodízio (all-you-can-eat skewers of various meats), a distinct Brazilian dining adventure.
Mercado de Ponta Negra offers local goods and food stalls. Mercado Público de Natal (Avenida Presidente Bandeira) presents a more traditional market with locally grown food, meats, plus uncomplicated eateries.
Italian restaurants, Japanese sushi bars, and a few other international options locate mainly in Ponta Negra, providing for various palates.
Some local tour operators or cooking schools may feature classes focused on Northeastern Brazilian cuisine, specifically shrimp dishes or tapioca preparation.
Food tours focusing on street food or market visits provide guided introductions to local flavors.
Opportunities exist in the surrounding rural areas to visit cashew farms or sugar cane mills (engenhos).
Eating at beachside barracas (shacks) is a typical Natal experience.
Savor fresh seafood and drinks with your feet in the sand.
Brazilian steakhouses present rodízio (all-you-can-eat skewers of different meats).
Provide a distinct Brazilian dining adventure.
Always try the regional seafood, especially shrimp. Natal is famous for its fresh catches, and many restaurants specialize in these dishes.
"Restaurante a quilo" offer great value for lunch. Be aware of the 10% service charge and "couvert" etiquette.
Sip refreshing cajuína, caldo de cana, or the national caipirinha cocktail.
Always sample the local seafood, especially shrimp. Natal is famous for its newly caught seafood, and many dining establishments are experts in these dishes.
