Natal Food: Seafood, Carne de Sol & Northeastern Flavours
Natal's food combines the coastal seafood of the Atlantic with the sertão traditions of the Northeast — shrimp moqueca, carne de sol sun-dried beef, and the flavours of the cashew and coconut define the table
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Camarão (shrimp) culture
Natal is Brazil's shrimp - both wild Atlantic shrimp and farmed lagoon shrimp are plentiful; grilled, in moqueca stew or stuffed in pastéis, Natal's prawns are exceptional
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Carne de Sol
The northeastern sun-dried and salted beef - carne de sol - is served in restaurants throughout Natal; the crispy exterior, tender meat with the baião de dois rice and bean dish is the sertão tradition transported to the coast
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Baião de Dois
The northeastern combination dish of rice and beans - with dried meat, curd (queijo coalho) and scallions - is the basic dish of northeastern Brazil; Natal's versions use fresh local ingredients
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Queijo Coalho: Grilled Cheese
The fresh curd from the northeast — grilled on spits by beach vendors until the outside is crispy while the inside remains soft — is Natal's quintessential beach snack
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Tapioca on the beach
Tapioca crepe - filled with sweet coconut, banana and chocolate, or savory prawns and cheese - sold at beach stalls throughout Natal; the gluten-free cassava starch crepe is a Northeast institution
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Polvinho (octopus) Grilled
The tiny octopus grilled on sticks on Natal's beaches and restaurants – battered and then char-grilled – is coastal food at its most distinctive