The cuisine from Ceará has tropical and exotic flavors, with own seasonings, In general, their plates reflect outstanding lines of the popular culture and of the influence left by the conquistators. The fruits of the sea, found with variety along the whole coastline of Ceará, are the leader of their cookery. Crabs, shrimps, and oysters compose the menu of the restaurants, served in different and appetizing ways. One of the most traditional plates is the “peixada” boiled fish with vegetablesauce, accompanied by portion of flour, while the lobster is the most refined and favorite for the visitors. But the cuisine from Ceará is not only seafood. From the interior, the dry meat (carne do sol) comes with peanut fudge and macaxeira (manioc), the popular “baião de dois”( rice with beans), the green beans, or plates with strong seasoning like “sarrabulho” (innards), the “carneirada” (sheep) and the “panelada” (innards). Out of sugarcane is made the famous “cachaça” (white rum) already wellknown worldwide. Not to forget the delicious sweets and cakes and don´t leave to taste the juices and ice creams, done with tropical fruits. The cuisine from Ceará has direct influence of the alimentary habits of the primitive Indians inhabited the State. Other plates are originated from the European conquistors. The influence from the blacks, which was very strong in the Northeast area of Brasil, mainly in the cycle of the sugarcane, also left marks in the cuisine from Ceará. That whole mixture of races is responsible for a gastronomical inheritance.