What to Eat in Bonito & the Pantanal: A Regional Food Guide

The cuisine of Mato Grosso do Sul is a frontier of flavours — a blend of Indigenous, Pantanal, Paraguayan, Bolivian and even Japanese roots. After a morning in the field, sitting down to a regional meal is part of the experience. Here is what to try.

Tereré

The state’s signature drink: cold yerba mate, sipped from a guampa (a horn cup) with a metal straw. More than a refreshment, it is a social ritual — recognised by UNESCO as Intangible Cultural Heritage of Humanity. Perfect for the heat of the Centre-West.

Sobá

A noodle broth brought by immigrants from Okinawa in the early 20th century and now a symbol of Campo Grande, recognised as cultural heritage. Served piping hot, this Japanese legacy in the heart of Brazil is a delightful surprise.

Chipa

A cheese bread of Paraguayan origin, made with cassava starch and cheese, with a texture all its own. Sold on the streets and great to take into the field as a mid-morning snack.

Sopa Paraguaia

Despite the name, it is not a soup: it is a savoury cake of corn, cheese and onion, dense and flavourful, served as a side. One of the region’s best-loved Paraguayan legacies.

River fish

With so many rivers, fish is king. Dishes of pacu, pintado, piraputanga and dourado appear grilled, roasted or as fritters. They are the most authentic flavour of the Pantanal table.

Pantanal-style barbecue

In cattle country, beef is tradition. The Pantanal churrasco, often served with cassava and banana farofa, is the hearty meal that rounds off a day of expedition.

Food and birdwatching go together

There is a natural synergy: you start early, with the birds active at dawn, and reward the effort with a generous regional meal at midday. Many Pantanal lodges and ranches serve exactly this cuisine — fished and harvested nearby — and tasting the local flavours is part of getting to know the biome.

Come birdwatching with Bird Bonito and discover the whole region — from dawn in the field to the flavours of Mato Grosso do Sul.