São Paulo – Being on holiday is the best excuse in the world to eat with no concern for the scales. Therefore, when in Alagoas, you may enjoy the vast regional cuisine. The highlight, of course, is the fish and seafood. Among the former, you may try varieties like dourado, cavala or arabaiana. Not to mention shrimp and sururu, all traditional in the region.
The sauces may be the traditional ones, but there are interesting variations like the chef’s shrimp at Peixarão, which has restaurants in Jatiúca and Pontal da Barra, in Maceió. The dish is made of breaded shrimp in tomato and cheese sauce, in a kind of maritime version of the traditional parmesan fillet. The dish may be served with white rice and mashed potato.
Tired of seafood? Then try the jerky with cassava. In Maceió, the most traditional restaurant for this food is Carne de Sol do Picuí, which serves a juicy dish accompanied by green beans, white rice, farofa (cassava flour cooked with other products), vinaigrette sauce and, of course, fried or boiled cassava. The crowning touch is bottled butter, which you may sprinkle over the whole dish.
Service
O Peixarão (Avenida Júlio M. Luz, 50, Jatiúca. Telephone: (+55 82) 3325-7090 and Avenida Alípio B. da Silva, Pontal da Barra. Telephone: (+55 82) 3351-9090. Site: www.opeixarao.com.br) and Carne do Sol do Picuí (Avenida da Paz, 1140, Jaraguá. Telephone: (+55 82) 3223-8080)
*Translated by Mark Ament
