A FOOD TRADITION

Capixaba Cuisine

Capixaba cuisine is associated with Espírito Santo's coastal communities and combines Indigenous, Portuguese, African, and immigrant influences. Fish and shellfish are central, alongside tomatoes, onions, coriander, annatto, cassava, rice, and plantains. The defining technique is cooking seafood in a traditional black clay panela, often allowing ingredients to simmer together without heavy dairy sauces. This repertoire includes moqueca capixaba, a fish or seafood stew distinguished from other regional versions by its seasoning and preparation; torta capixaba, a festive seafood pie; and pirão made by thickening seasoned fish broth with cassava flour. The cuisine is coastal and regional, while related dishes and methods circulate widely along Brazil's shoreline.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.