The people who grow, raise and make with us.
For us, the supplier is part of the recipe. We work with producers who still do things slowly — who plant, harvest, make and process at the right pace, respecting the rhythm of the product and of nature, not the rhythm of a rush.
Whenever possible, we look for products from agroecological producers and traditional artisanal processes, often passed down through generations. That care is what sustains the flavor of every dish at Gracinha.
A cassava flour producer. Sr. Baixinha plants, waters, harvests and makes the flour using the traditional process of the casa de farinha. It's this flour we use in our farofas and pirões — and that we set on the table for guests.
Works with traditional pottery clay (terracotta), extracted directly from clay pits and riverbanks. It's a highly plastic clay, rich in iron oxide, which gives it a reddish, dark tone when wet and the classic orange, brick-like tone after firing.
A farmer who sets up his stand every week at the Casa Forte Organic Market, in Recife. He plants, waters, harvests and sells the vegetables and greens we use in our salad.
Also a farmer at the Casa Forte Organic Market. He plants, waters, harvests and sells vegetables, root crops and greens — including the okra in our tempura.
Many of our dishes use manteiga de garrafa (clarified butter), its sediment, and cream from São Bento, in Paraíba. Although the town's economy is built around textiles, the local cuisine and neighboring municipalities stand out in dairy processing: skimming fresh milk creates a dense, flavorful cream, the base for typical dishes like carne de sol na nata and rubacão.
They represent the cachaça producers behind our bar. Sr. Jairo and his family run an artisanal production of sugarcane derivatives in Aliança, in the Mata Norte region of Pernambuco — the farm sits on the banks of the Capibaribe Mirim river, where the name comes from. 100% natural products, with no chemical additives, preserving the authentic flavor of sugarcane. Besides cachaça, we also use their rapadura and honey in our kitchen.
Artisanal doce de leite (milk caramel) made at Sítio São Francisco, in the town of Prata, in the Cariri region of Paraíba. Slow-cooked over a wood fire by Lara Moura, with great care. We use it in our desserts.
Every dish at Gracinha carries the work of the people who grow, raise and make it with us.
See the menu