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ALAGOAN GASTRONOMY
Alagoas cuisine seduces the palate of visitors. These are dishes made with different ingredients and the finest seafood. The restaurants offer a diverse menu, with regional and international cuisine options.
GREAT MACEIÓ
The cuisine stands out for the variety of regional food dishes, such as sun-dried meat with broad beans or green beans, feijoada, chicken in brown sauce, grilled or grilled picanha, shank, steak, roast chicken and other noble ostrich and buffalo meat, an attraction in itself. To accompany meals, delicious orange, acerola, mangaba, soursop, cashew, guava, passion fruit, custard apple juices, among others, and for dessert, tropical fruit sweets. Shrimp, fish, carapeba, crab, octopus and other seafood or lagoon fruits are part of the menu, such as, for example, sururu, a mollusk extracted from the lagoons. The recipe can be in coconut sauce or cooked in salted water (Sururu de Capote) and served with the shell. From the broth, pirão is made, accompanied with rice. They are made on a hot plate, served immediately, and the customer chooses the flavor of the filling. Traditional tapioca is just made with starch and grated coconut filling.
(Sururu de Capote)
(Tapioca)
(Fried Carapeba)
LAGOONS AND SOUTH SEAS
The sururu, stew, seafood moqueca, crab fry, coconut maçunim, fried carapeba, shrimp, octopus, uçá paw, crab, oysters, fried needlefish, crab, guaiamum are the gastronomic attractions of this region so rich in sea and rivers and lagoons. As a dessert, a temptation are cocadas or sweets made from a variety of fruits: papaya, cashew, jackfruit, guava, pineapple, which can be enjoyed with coalho-type cheese or butter, a tasty combination.
(Seafood Moqueca)
(Cheese with Cocada)
(Cocadas)
CORAL COAST
Dishes such as fish moqueca, shrimp in garlic and oil, lobster seasoned with olive oil, crab in water and salt, apple in coconut milk, boiled lobster, squid and octopus accompanied by vinaigrette, are part of the menus of large restaurants or simple and typical of the north coast, known as Costa dos Corais. A typical element of the region is the shell-shaped gumball, called sequilho.
(Fish stew)
(Gum Cookie)
(Cooked Lobster)
QUILOMBO AND CAATINGA
The cuisine of this region is quite diverse. Feijoada is an example from the era of slavery and Preparation of delicacies preserves the tradition of the Sugar Civilization era. Another popular dish is Pitú, a type of large shrimp extracted in abundance from the region's rivers.
(Feijoada)
(Pitú Shrimp)
(Shrimp broth)
SAN FRANCISCO CITIES
The Cities of the Sertão of Alagoas, bordered by the São Francisco River, have their strong point in traditional regional cuisine: exotic dishes such as goat buchada, sarapatel, charred charque with fava beans, stewed chicken or with brown sauce, cassava with sun-dried meat and others delights of country cuisine.
(Charque charred)
(Chicken with brown gravy)
(Buchada de Bode)
ONE OF THE EXCELLENT REASONS TO VISIT ALAGOAS IS TO EXPERIENCE ITS GASTRONOMY, FROM THE COAST TO THE HISTORY, ARE THE MOUTH-WATERING DISHES, ON TOURS IN MARAGOGI YOU WILL HAVE THE PRIVILEGE OF DISCOVERING AND TASTING OUR RICH AND TASTY CUISINE!
VISIT ALAGOAS!