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Alagoas

Alagoas is a state in northeastern Brazil, known for its stunning coast along the Atlantic Ocean, which includes some of the country's most beautiful beaches with fine white sand and clear, turquoise waters. The capital, Maceió, is celebrated for its urban beaches, colonial architecture, and vibrant cultural scene, blending indigenous, African, and European influences. Inland, Alagoas is characterized by a diverse landscape, from the mountainous region of the Serra da Barriga, which holds historical significance due to the Quilombo dos Palmares, a symbol of resistance against slavery, to the extensive sugarcane plantations that have long been central to its economy. The state also boasts rich biodiversity, with parts of the Atlantic Forest and mangrove ecosystems. Alagoas is becoming increasingly popular for tourism, offering not just natural beauty but also culinary delights like tapioca and seafood dishes, alongside a growing appreciation for its historical and cultural heritage.

Alagoas

Featured Dishes from Alagoas

Bolo de rolo

Bolo de rolo

Bolo de rolo is a typical Brazilian dessert, from the state of Pernambuco. The cake batter is made with flour, eggs, butter and sugar. This dough is wrapped with a layer of guava paste, giving the appearance of a swiss roll with much thinner layers. It is recognized as a national dish in Brazilian law. Its origin lies in the adaptation of Portuguese cake colchão de noiva (bride's mattress), a kind of sponge cake rolled with a filling of nuts. Upon arriving in Brazil, the Portuguese cooks changed the filling to guava fruit, which is plentiful in northeastern Brazil, cooked with sugar, which was abundant since it was made in the factories of the region. It is common to sprinkle the bolo de rolo with sugar for presentation. Ordinary Law № 379/2007: bolo de rolo was recognized as intangible heritage of Pernambuco.

Tareco

Tareco

The tareco is a little tough biscuit, made of wheat flour, eggs and sugar; that, when put into the oven, get the disk shape. It makes part of the popular culture from the Northeast region of Brazil from far. It is said that the tareco was first made in the state of Pernambuco, and then introduced to all Brazil's Northeast. Its presence is noticed in poetry and lyrics; such as the famous song "Tareco e Mariola" (Tareco and Mariola), by Flávio José.

Caldinho de feijão

Caldinho de feijão

Black bean soup with beef or pork

Sururu

Sururu

Mollusk similar to mussel

Charque

Side, Snack, Appetizer

Charque

Jerky or "charqui" is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted meat". Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat . Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready to eat, needs no additional preparation, and can be stored for months without refrigeration. A proper protein-to-moisture content is required in the final cured product to ensure maximum shelf-life.

Queijo coalho

Side, Snack, Appetizer

Queijo coalho

Queijo coalho or queijo-de-coalho ˈkwaʎu]; literally "curd cheese") is a firm but very lightweight cheese produced in Northeastern Brazil, with an almost "squeaky" texture when bitten into (similar to cheese curds). It is a popular and cheap snack for beach-goers in Brazil or in homemade churrasco, where the cheese is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavored sauce. It is eaten off a stick, much like a kebab. It gets a golden surface when grilled, and does not melt much.

Queijo manteiga

Side, Snack, Appetizer

Queijo manteiga

Queijo manteiga, or butter cheese, is a traditional cheese from Brazil's Northeast region, made from cow's milk without rennet, resulting in a soft, elastic, and fatty yellow cheese. It is commonly produced in states like Pernambuco, Rio Grande do Norte, Paraíba, and Bahia.

Serro

Side, Snack, Appetizer

Serro

O queijo do Serro é um tipo de queijo brasileiro, originário da região da cidade Serro, Minas Gerais. A receita deste queijo foi trazida para o Brasil no século XVIII por portugueses que vieram da região portuguesa da Serra da Estrela. Em Minas, a técnica foi adaptada e o queijo do Serro, mais úmido e ácido, é valorizado pelo mercado. Em 1820, o viajante Saint-Hilaire já destacava a tradição pecuária da Comarca do Serro do Frio. No final da última década de 20 e início da década seguinte, a abertura de uma estrada de ligação entre as cidades do Serro e Conceição do Mato Dentro levou o queijo para a capital mineira. Em 1958 e 1959, o Instituto Cândido Tostes destacou em publicação a relevância do produto para a região.