The cuisine is a blend of the traditions of the Indians, Portuguese (settlers) and the Africans, brought to Brazil as slaves. The Indians, the first inhabitants of this paradise, left the tradition of tapioca (cassava flour dough, also known as cassava or manioc) appreciated the breakfast and in the evenings throughout the hem of Maceio.

The flavors and spices of Maceió

The city has flavors of Pernambuco, Minas Gerais, Bahia, Rio de Janeiro, Espirito Santo. In all world, has the flavors of Italy, Africa, Japan, China, Peru, France. Everything to please any palate!


Sururu de Capote
Sururu de Capote

Maceio is a city with many ponds. So has the basis of mollusks in their traditional cuisine. Among the delicacies of the city, the most prominent is the Sururu Capote, a boiled clam in the shell with coconut milk, tomatoes, parsley and other seasonings.


Anyone who enjoys seafood, falls for lobsters, shrimps, crabs and crayfish (lobster relatives that live in fresh water) served in restaurants and bars in Maceio. These are the main ingredients of the cuisine. At the edge of the pond Mundaú, the dishes served are best appreciated with the sunset. Other foods are found based on cassava, corn and coconut, prepared to delight and suit all tastes.

Typical Foods


The Tapioca is famous in Maceió cuisine. It is prepared with gum cassava, grated coconut and cheese. In Maceió, is easy to find specialized tents in tapioca. Tapioca with coconut water it’s part of the flavor that is be in Maceio.


The food of Indigenous and African, like couscous of corn, manioc dough, sweet rice, sweet potatoes, yams and cassava with beef jerky, tapioca, munguzá, hominy and mush are usually served at breakfast and in the evening.

It’s also important to remember the varieties of delicacies on the north coast. “Pé-de-moleque”, “brasileiras”, corn cake, “goma” and “suspiro” can be bought and tasted the roadside stalls that keeps this tradition in the region for decades.

Meet our history on a tour of the museums in the capital. Click here to learn more.

Photos: Semptur


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