What to Eat in Foz do Iguaçu: Dourado, Surubim, Picanha Churrasco and Chipa

Dining in Foz do Iguaçu reflects its unique position where the great rivers of the Paraná Basin meet three countries and more than 80 immigrant communities. Within a single day, you can eat freshwater fish pulled from the Paraná and Iguaçu rivers, southern Brazilian gaúcho spit-roasted meats, Guarani-Paraguayan manioc breads, Argentine steaks, and authentic Lebanese dishes.

Paraná and Iguaçu River Fish: Dourado, Surubim, and Pira de Foz

The fast-flowing waters of the Paraná and Iguaçu rivers are home to two prized South American sport and table fish: the golden-scaled Dourado (Salminus brasiliensis, known as the "King of the River") and the spotted giant catfish Surubim (Pintado) (Pseudoplatystoma corruscans).

• Dourado Assado: Celebrated since the 1970s at Foz do Iguaçu's annual Fartal and Itaipu fishing festivals, whole dourado is marinated in lime, garlic, and herbs, stuffed with farofa and tomatoes, and slow-grilled over charcoal until the skin is crisp and golden.
• Pira de Foz and Smoked Surubim: Named Foz do Iguaçu's official municipal dish (pira means "fish" in Guarani), Pira de Foz pairs tender boneless fillets of surubim simmered in a velvety yuca (mandioca) and fresh ginger cream sauce with white rice and fish-stock pirão. At Porto Canoas inside Parque Nacional do Iguaçu and along the Paraná riverbanks, you can also taste fruitwood-smoked surubim and crispy fried pacu ribs.

Southern Brazilian Churrasco Rodízio and Costela no Fogo de Chão

Settled heavily by families from Rio Grande do Sul and Santa Catarina, Paraná is prime churrasco country. At traditional churrascarias in Centro and along Avenida das Cataratas, passadores circulate table-to-table with long steel skewers of charcoal-roasted beef seasoned only with coarse sea salt: crescent-shaped slices of picanha (top sirloin cap with its melting fat rim), costela (beef short ribs slow-roasted for up to 12 hours beside an open pit fire, fogo de chão), fraldinha (flank), cupim (braised zebu hump), garlic bread, and grilled queijo coalho cheese, finished with warm skewered abacaxi assado com canela (pineapple glazed in cinnamon and brown sugar).

Triple-Frontier Classics: Chipa, Sopa Paraguaia, and Lebanese Cuisine

• Chipa and Sopa Paraguaia: Across Foz do Iguaçu's morning bakeries and street stalls, locals pair strong Brazilian coffee or iced tereré with warm horseshoe-shaped chipa (chewy gluten-free bread baked from sour manioc starch, half-cured cheese, eggs, and anise) and squares of sopa paraguaia (a rich savoury cornbread baked with caramelized onions, milk, and fresh white cheese).
• Lebanese Kitchen in Jardim Central: Home to one of Brazil's largest Arab communities around the Omar Ibn Al-Khattab Mosque, Foz do Iguaçu serves exceptional wood-fired esfihas, raw and fried kibbeh, kafta, creamy homus and babaganuche, and pistachio-filled baklava.