No MidwestA terrine molds flavors and water sustains life. I joke that here is a fruit and a fish for each day of the year, such a diversity of fauna and flora we find for these bands. This wealth translates into the kitchen, which mixes beautiful, indigenous influences, drove costumes and pantanal inheritances.
You have heard of Guavira? Ouinda do Jaracatiá? Experienced PiraputangaLike this, PacuLike this, Golden and Painted Baked? These master matters and a plurality of ingredients form a little to do that I could? CNN Travel and Gastronomy: Flavors of Brazil.
A journey through the Midwest could not start in a more “beautiful” way, since Beautifulno Mato Grosso do SulTo dive into your rivers, enter your trails, bathe in caccharions and, of course, enjoy the rich local cuisine.
About 300 kilometers from Campo Grande, Bonito is in the transition between the Cerrado and the Pantanal, joining forces of both biomes. Interestingly, the city’s surroundings also have trace traces of the Atlantic Forest, where we can observe this symbiosis when we are frowning in nature.
South-Mato Grosso Flavors
This cultural mix and natural results in tasty raw materials and creations that will stop at the tables of local restaurants and the hands of chefs that breathe and defend this land.
One of these characters is Sylvio TrujilloChef and owner of the restaurant Bacuri regional cuisineNo city center. From rustic footprint and walls stuffed with photos of the entrono rivers, a house serves us south-Mato Grosso flavors focusing on beautiful negotiations.
“I see these cultures and biomes dangled in our gastronomy. We are where the War of the Triple Covenant, a Paraguayan War, which in the problems the fishing and indigenous culture, as well as a border and pecarian culture, resulting from Balaio that calls Mato Grosso da Sul
No restaurants, a Guavira, Pitanga -related yellow fruit, will stop in drinks and dishes; a Guazú chip, a “rich cousin” of the Paraguayan soup, vetoed; Ea Piraputanga, a “Prince of the Formoso River”, arrives at the table with vegetables pulled in Missô.
For Sylvio, one of the most Pilot sashimi. “It is a cultural dish South-Mato Grosso. But the Miranda River fisherman and the Paraguay River knows this the pilot is the guide of the pieces and traditionally takes a very fresco fish and the filette, ”he explains. Each pilot has its sauce: the house is based on yellow peppers, urucum oil and guavira spice.
O Banquet was still toasted with a sparkling wine from a pantherane winery, the Pantanal Terroir. After the toast, the dessert: Fazenda candy stuffed the table and brought a flavor of the estezao. Guavira in Calda and Jaracatiá finally with a golden key.
Speaking of Jaracatiá, do you know how an extrazão of your pulp is made to turn a candy? Projects with small producers in the region help the conservative the tree while supporting it.
A jaracatiá tree has a thick shell, one cut into small pedcles and removed. This “top” comes out with a pulp, which is a wet part. After flushing the pulp, a bark is placed back on the tree. A pulp goes to be grated and brought to the stove with sugar, result, in a bright texture. It is delicious and, once in Bonito, it is worth passing in the shops to take a glass from the delicacy to home.
Pacu and Pantanal Barbecue
Since Midwest’s culinurities do not end here. A chef Magda Moraesbehind Cassava restaurantIn Campo Grande, he met with me in Sanctuary FarmMabe Casinha in the days I was in beautiful.
Imagine a mansion with open environments, modern movies, atmosphering slope, infinity pool and green landscapes a losing sight. All this crowned with a neat kitchen, which converted to celebrations around the stove and the table.
This is what I did next to Magda, to prepare Pacu roasted on the banana leaf Stroke with land banana crumbs, served with guariroba and pirão rice. From entrance, a piranha broth with Paraguayan soup opened the paths. It was that meal of repeating the plate.
A Pantanal kitchen is a pluralidated. It is a way of experimenting with the experience of the weight of the Pantanal, the portrait of the Pantanal man
Magda Moraes, chef of cassava restaurant
While she prepared Pacu, we toast the meeting with a Caipirinha de tereréMade with crushed mate more grossly, different from mate, for example, which has a thinner herb.
For dinner, another translation: Pantene barbecue. He is improvised on the floor and, at the time, went to prepare a rib tip and a surtum, a typically pantaneiro cut that éb Intangible Heritage of the City of Corumbá.
Accomparted from a beautiful salad, the cuts were only able to be appreciate after the stump of the Berrante, a symbolic act that kick the kick.
Boca da Onça and Pantanal Symphony
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Daniela Filomeno rappel 90 meters high at Fazenda Boca da Onça • CNN Travel and Gastronomy
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Window to the sky is part of the natural circuit of Fazenda Boca da Onça • CNN Travel and Gastronomy
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Boca da Oncha Waterfall is the highest in Mato Grosso do Sul, with 156 meters • CNN Travel and Gastronomy
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Between a culinary discovery and last, nothing better than walking around the region and faces how Natural wonders that only beautiful has. I say that a city is one of those destinations that can be repeated, often given a amount of attraction.
And one of the local Mehores to experience ecotourism and Adventure Tourism It’s in Boca da Onça FarmIn the rural area of Bodoquena, on the outskirts of Bonito. Think of trails, rappel and waterfall bath, but raise the sensation – and beauty – to the utterance.
Inside the farm is the highest waterfall in the entire state, the Boca da Onça WaterfallWhose water veil falls sublimely from a height of 156 meters. The rainy season, November and March, makes her reach all her beauty, and the good news is that a natural pool at her feet is open to Benos.
Here we can hear the Symphony of Araras and swim alongside fish amid a jaw -falling scenario. As a farm is in the Serra da Bodoquena, trails are guaranteed and lead us to the highest negative platform rappel in the country, where we went down at a height of 90 metrros.
The adrenaline makes the heart speed up, but as undeniably beautifully seen they help balance the emo. Equada with Rebertivo and Restaurant, the farm still has nine points for bath, among them the Monkey hole EA Window to the skyUnmissable also.
After the adventure, which finally finally the trip with another typical lunch? That’s what I did next to the chef Juanita BattilaniName from behind Juanita RestauranteULSO Address in the center of Bonito that should be set in the script.
Juanita is one of those people who captivate us for the smile and defense of Pantenaira food, as it translates Paraguayan and Brazilian elements with receptions that take sound ingredients.
O Pacu Na Brasa is a specialty of the restaurant near the Jacaré and Caipiroska de Guavira strips. But the recipe chosen for my lunch was Pantanal SymphonyA brutal dish with influence from the indigenous guatós that light alligator tail, painted and pacu meat. “It’s a pantanal face,” a chef finishes.
The boiler raises homemade spices and peppers, forming a true symphony of nuclei and flavors, summarizing the immersion well Flavors of the Midwest.
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