Caiçara Cuisine is a traditional culinary style from the coastal regions of Brazil, particularly in the states of São Paulo and Paraná. It reflects the lifestyle of the Caiçara people, who are a mix of indigenous, African, and European influences. The cuisine primarily features fresh seafood, such as fish and shrimp, often prepared with local ingredients like cassava, coconut, and tropical fruits. Common dishes include moqueca, a fish stew cooked with coconut milk and spices, and tutu de feijão, a bean dish often served with rice. Caiçara Cuisine emphasizes simplicity and the use of seasonal, locally sourced ingredients, showcasing the rich biodiversity of the coastal environment.