Things To Do
in Xinguara

Fresh-caught fish, often grilled or fried, served with rice, beans and farinha (manioc flour); common at local restaurants and markets.

Must-Try!

Açaí served more as a savory accompaniment in the region (sometimes with fish or tapioca), and also as a sweet bowl with fruit or granola at cafés and market stalls.

Grilled meats from nearby ranches are common; small local churrascarias offer all-you-can-eat or plate options with sides like arroz, farofa and salad.

Manioc is central: farinha, tapioca and manioc-based snacks appear in markets and family kitchens.

The town’s open market is the best spot for fresh fruit, manioc products, açaí sellers and simple cooked dishes—ideal for sampling local flavors and photographing market life.

Small bars and stalls serve petiscos (snacks), fried fish, pastries and local drinks; try local juices and cachaça-based drinks in the evening.

Polite, warm greetings are valued—use 'Olá', 'Bom dia' or 'Boa tarde' and a handshake for first meetings. Close friends may kiss on the cheek once.

Address older people respectfully as 'senhor' or 'senhora'. Showing interest in local life and modest, friendly behavior goes a long way.

Punctuality can be relaxed in social situations; business and transport schedules may be more rigid—confirm times in advance.

Always ask before photographing people, particularly at markets or private properties; many residents are open but appreciate being asked.

A 10% service charge is sometimes included in restaurant bills; if not, leaving a small tip (5–10%) is appreciated. Round up taxi fares and tip small amounts at bars or for helpful guides; tipping is informal and modest.

Brazil uses the real (BRL). Card acceptance is common in larger restaurants and shops, but many smaller stalls and rural services are cash-only. Carry some cash for markets, buses and minor purchases; ATMs are available in town but may be limited.

A large portion of the population works in agriculture, cattle ranching and associated trades.

Local culture blends indigenous, African and European influences typical of Pará’s interior communities.

The agricultural frontier attracts workers from other Brazilian states, creating cultural diversity and influences from the northeast and south.

Indigenous peoples and traditional riverine communities live in the wider region and contribute to cultural practices and knowledge, though many are outside the urban core.

Vegetarian options are available but limited compared to larger cities; rely on rice, beans, manioc, salads and fruit. Ask for pratos sem carne (dishes without meat) and be clear about avoiding fish.

Vegan choices may require asking cooks to omit dairy or egg; bring snacks and be prepared to explain diets in Portuguese (e.g., 'sou vegano/vegana').

Many manioc-based foods are naturally gluten-free, but always confirm preparation methods to avoid cross-contamination, especially with fried foods and sauces.

Carry allergy cards in Portuguese for nuts, seafood or other severe allergies; local kitchens may be informal and use shared equipment.