Bonito is a small town and ecotourism hub in southern Brazil's Mato Grosso do Sul state. From there you are just a few minutes from incredible waterfalls, rivers of crystal-clear water, birds sanctuaries, caves, and breathtaking vistas.
Out of the many attractions in the region, there are a few that are especially unique such as the snorkeling friendly Rio da Prata and the Abismo Anhumas - a huge, stalactite-covered cavern that offers abseiling and diving in an underground lake.
To enjoy everything Bonito has to offer you should be willing to hike, pedal, and swim but if you just want to relax you can still be entertained by the wildlife, delicious food, and overall chilled vibe of the region.
It is a must go if you visit Brazil since it compiles a lot of what makes the country worth a visit.
You won't find most of the fish from Bonito elsewhere in the world so this recipe is but a glimpse of what you can taste there
Bonito doesn't have any sophisticated restaurants or bars where you will find great cocktails. However, you can explore great cachaça brands. We don't recommend ordering Caipirinhas, the popular cocktail that contains cachaça, but tasting it pure
1 shot of cachaça
This is pretty straightforward. Serve a shot of Salinas Gold - one of our favorite brands - order or prepare your snack of choice, sip it slowly and enjoy.
Almir Sater is an artist very dear to the people of Bonito and often plays in the annual winter festival that happens in the city. It is hard to describe his style for those that are not from Brazil but there is a connection to folk and country with solid vocals and a strong guitar presence.
Serving for 6 people
1200g of your choice of river fish fillet
300g of bacon
3 medium onions
3 large peppers
1 glass of coconut milk (200 ml) 350 g of tomato extract
salt and lemon to taste
1 liter of oil
2 tablespoons of butter
200g of all-purpose flour
1 packet of turmeric powder (small).
How to prepare the sauce
Cut the pepper, onion, and tomato into small cubes and place in the saucepan that is already on the fire with oil and butter, and let the seasonings wither well. Then add the tomato paste and let it fry. Add 2 cups of boiling water and simmer for another 15 minutes to thicken. Remove from heat and the sauce is ready.
Cut the fillet into very thin slices, season with salt and lemon to taste. Cut the bacon into slices. Take a thin slice of painted row and add it to a slice of bacon. Roll it. Spread in wheat flour, then in beaten eggs, and fry in hot fat. Once fried, place in a pyrex. Beat the sauce in a blender and pour over the fish, place in a hot oven for 5 minutes. Serve with rice and mush.