Node Midwest the earth shapes the flavors and the water sustains life. I joke that here is a fruit and a fish for each day of the year, such the diversity of fauna and flora we find for these bands. And this wealth translates into the kitchen, which beautifully mixes indigenous influences, drove customs and pantanal inheritances.
You have heard of guavira ? Or even jaracatiá ? Experienced piraputanga , pacu , golden and Painted baked ? These raw materials and another plurality of ingredients form a little of what I could experience in the region for the special season CNN Viagem & Gastronomy : Flavors from Brazil.
The journey through the Midwest could not start in a more “beautiful” way, since I stepped in Bonito, Mato Grosso do Sul to dive into your rivers, enter your trails, bathe in waterfalls 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 get into nature.
South-Mato Grosso Flavors
This cultural and natural mix results in tasty raw materials and creations, which will end up at the tables of local restaurants and the hands of chefs who breathe and defend this land.
One of these characters is Sylvio Trujillo chef and owner of the restaurant Bacuri regional cuisine in the center of the city. From rustic footprint and walls stuffed with photos of the surrounding rivers, the house serves us south-Mato Grosso flavors focusing on beautiful traditions.
“I see these cultures and biomes ingrained in our gastronomy. We are where the Triple Alliance War, the Paraguay War, which brought us the fishing and indigenous culture, as well as the border culture and livestock, resulting in a balan called Mato Grosso do Sul,” says the chef.
In the restaurant, Guavira, a pitanga -related yellow fruit, will stop in drinks and dishes; The Guazú Chip, the “rich cousin” of Paraguayan soup, comes toast; And Piraputanga, the “Princess of the Formoso River”, arrives at the table with vegetables pulled in MisSô.
For Sylvio, one of the most special dishes is the pilot sashimi . “It is a cultural dish South-Mato Grosso. Only those who are a fisherman of the Miranda River and the Paraguay River knows this tradition. The pilot is the guide of fishing and traditionally takes a very fresh fish and the phylete,” he explains. Each pilot has its sauce: the house is based on yellow peppers, urucum oil and guavira spice.
The banquet was still toasted with a sparkling wine from a pantanal winery, the Pantanal Terroir which has the Floriada dos Ipês line, made in partnership with Vinhedos do Rio Grande do Sul. After the toast, the dessert: Farm Sweets stuffed the table and brought a flavor of the station. Guavira in Calda and Jaracatiá finished with a golden key.
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The post meet the pilot sashimi, traditional dish of the Mato Grosso do Sul Appeared First on CNN Brazil V&G.
Source: CNN Brasil
Johanna Foster is an expert opinion writer with over 7 years of experience. She has a reputation for delivering insightful and thought-provoking articles on a variety of subjects. Her work can be found on some of the top online news websites, and she is currently lending her voice to the world stock market.
