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From the sea
- Agulhinha frita — the most João Pessoa snack there is: slender little fish, fried whole, with lime.
- Crab — served whole, with a little mallet and pirão (fish-broth porridge). A long-table affair.
- Peixada — fish stewed with vegetables and coconut milk, served with pirão.
- Shrimp, octopus and lobster — in moquecas, grilled or on skewers.
- Ice-cold coconut water, straight from the coconut, at any kiosk on the seafront.
From the sertão and the agreste
- Carne de sol with cassava — with clarified butter and coalho cheese. Paraíba's signature dish.
- Rubacão — rice with fresh green beans, coalho cheese and cream, cooked together.
- Arrumadinho — green beans, shredded sun-dried beef, farofa and vinaigrette, layered.
- Galinha de capoeira — free-range chicken, slow-cooked, at regional food restaurants.
- Grilled coalho cheese — sold on skewers on the beach, with molasses or oregano.
For breakfast and snacks
Tapioca and cuscuz are Paraíba's daily bread — with butter, coalho cheese, egg, sun-dried beef or coconut. Corn cake and pamonha are around all year and take centre stage at São João.
Local fruit and ice creams
Take the chance to try, as juice or ice cream, fruits that are hard to find outside the Northeast: mangaba, cajá, umbu, soursop, pitomba and cashew fruit. Regional fruit ice-cream parlours are an institution in the city.
Cooking at home
All our stays have a fully equipped kitchen. It is worth stopping at a street market or the neighbourhood market, picking up fresh fish, fruit and coalho cheese, and having at least one meal with a view from your apartment.
