A Dish Born on the Trail
Macarrão de Comitiva—literally “Cowboy Pasta”—is a classic recipe from Brazil’s Pantanal region. It originated with cattle drivers (comitivas) who herded livestock across the Central-West plains. These long journeys required practical, satisfying meals, made in a single pot with simple, long-lasting ingredients.
This dish, prepared over open fires in large iron pots, was more than food—it was a moment of celebration and bonding for those enduring long, tough expeditions.
A Legacy of Ingenuity
The cowboys adapted pasta (brought by Italian immigrants) to their rustic lifestyle, combining it with preserved meats, pork fat, garlic, onions, and native ingredients like colorau (annatto). This fusion created a dish that’s both deeply flavorful and symbolically rich—representing resilience, resourcefulness, and a distinctly Brazilian culinary identity.
Folha de S.Paulo article
Traditional Ingredients
Dry spaghetti, broken into shorter pieces
Carne seca (shredded sun-dried beef)
Pork lard
Onions and garlic
Annatto powder (colorau)
Fresh orange juice (for brightness)
Parsley, scallions, and optional chili peppers
Everything is cooked together in one pan until the pasta is infused with smoky, meaty, citrusy flavor.
What Makes a Great Cowboy Pasta?
Expect these characteristics from a well-made Macarrão de Comitiva:
✔️ Al dente texture – not mushy
✔️ Deep umami from slow-cooked dried beef
✔️ Fragrant base of garlic, onion, and annatto
✔️ A touch of citrus to cut through the fat
✔️ Fresh herbs to finish and brighten
Simple? Yes. But when done right, it’s a full sensory journey into the heart of Brazil’s cowboy culture.
Where to Eat the Best Macarrão de Comitiva in Brazil
1. Comitiva do Helinho – Campo Grande, MS
Rustic, generous portions served with tradition by Chef Helinho Lopes.
@comitivadohelinho18
2. Restaurante Cerrado Pantanal – Campo Grande, MS
Focuses on local flavors with a rich version of Cowboy Pasta.
Campo Grande News article
3. Restaurante Pioneiro – Between Aquidauana and Miranda, MS
Perfect roadside stop for authentic cowboy meals cooked over fire.
restaurantepioneiro.com.br/menu
Watch and Learn
Craving it now? Watch how to make your own:
Macarrão de Comitiva Recipe – YouTube
More Than a Meal
Macarrão de Comitiva is heritage in a pot—carried across generations by the comitivas who built Brazil’s interior. It’s a humble dish, but one that reflects pride, endurance, and the warmth of sharing food around a fire. Whether you taste it in the Pantanal or recreate it at home, it’s an unforgettable bite of Brazilian tradition.
Recipe
Ingredients List
- 400g dried pasta spaguetti
- 200g sun-dried beed in cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 can (400g) tomato sauce
- Salt to taste
- Black pepper to taste
- Chopped green onions for garnish
Preparation Details
- Cook pasta according to package directions.
Preparation Steps
- Cook the sun-dried beef in a pan until browned.
- Add onions and garlic; sauté until golden.
- Add tomatoes and tomato sauce; simmer for 15 minutes.
- Season with salt and pepper.
- Drain cooked pasta and add to the sauce.
- 100ml orange juice
- Mix well and garnish with green onions.
Tips and Tricks
- Add a pinch of sugar to the tomato sauce to reduce acidity.
- Use fresh herbs like basil or oregano for extra flavor.
- you can also styr fry the pasta while it is raw and cook straight with the ingredients, add water time to time just ensure that it is not burning.
Allergens and Dietary Information
- Contains beef.
- Not gluten-free.
- Not dairy-free.
Nutritional Information
- Calories: 500 kcal
- Fats: 25g
- Proteins: 30g
- Carbohydrates: 45g
Servings
4 servings.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
Serving Suggestions
Serve macarrão de comitiva as a main dish
