Flavors · Espírito Santo

Moqueca capixaba

Fish cooked with tomato, onion, cilantro and urucum in a clay pot, without dendê oil or coconut milk. A state law established it as a typical dish of Espírito Santo, and the pot used in the preparation is made by the paneleiras of Goiabeiras, a craft registered by IPHAN.

Traditional dish from Espírito Santo

Also known as: moqueca

Updated October 2026

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Moqueca capixaba — Espírito Santo, Brazil — Moqueca capixaba

Moqueca capixaba — Espírito Santo, Brazil

Moqueca capixaba is fish in steaks, or seafood, cooked with tomato, onion, cilantro, garlic, lime, olive oil and urucum, which gives it a reddish color. Unlike the baiana moqueca, it does not include dendê oil or coconut milk: the flavor is lighter and highlights the fish.

The preparation and serving are done in the black clay pot, handmade by the paneleiras of Goiabeiras, a neighborhood of Vitória. The artisans shape the clay without a wheel and fire the pots in the open air. In 2002, the craft of the paneleiras of Goiabeiras was the first item registered by IPHAN in the Book of Knowledges, as Cultural Heritage of Brazil. The registration protects the craft knowledge, not the moqueca.

In 2003, a state law established moqueca as a typical food of Espírito Santo. Capixaba pride appears in a phrase attributed to journalist Cacau Monjardim: moqueca is capixaba, the rest is peixada.

The moqueca is brought to the table still bubbling in the clay pot, accompanied by white rice and pirão made from the fish broth. It appears on menus along the entire coastline of the state.

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Where it comes from

Espírito Santo
A 2003 state law established moqueca as a typical food of Espírito Santo; the clay pot comes from the paneleiras of Goiabeiras, in Vitória.

Ingredients

Fish in steaks or seafood, tomato, onion, cilantro, scallion, garlic, lime, olive oil, urucum, salt and pepper. Served with white rice and pirão.

How it is eaten

Hot, served in the clay pot itself, with white rice and pirão made from the broth.

When it is eaten

All year round.

Your questions

Questions about Moqueca capixaba

What is the difference between moqueca capixaba and baiana?

The capixaba does not include dendê oil or coconut milk; it uses olive oil, tomato, onion, cilantro and urucum, and is made in the clay pot of Goiabeiras. The baiana includes dendê and coconut milk.

Why is moqueca capixaba made in a clay pot?

It is a tradition of Espírito Santo: the black pot, handmade by the paneleiras of Goiabeiras, in Vitória, cooks and serves the dish. The craft of the paneleiras is Cultural Heritage of Brazil.

What is moqueca capixaba eaten with?

With white rice and pirão, made with the fish's own broth.

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