Campo Mourão highlights Paraná with the Festa do Carneiro no Buraco

Campo Mourão prepares to experience another edition of one of Paraná's most traditional events. The City Hall confirmed the dates and schedule of the 31st National Festival of Carneiro no Buraco, which this year will gather major national shows, rodeo, amusement park, Expo Empresas, and an extensive gastronomic schedule that promises to attract visitors from various regions of Brazil. Recognized as one of the state's main popular festivals, the celebration goes far beyond entertainment. The event moves the local economy, strengthens regional tourism, and puts Campo Mourão in the spotlight on the state and national scene by valuing a tradition that has become a symbol of Campo Mourão's identity. The musical lineup will feature prominent sertanejo music artists. The opening of the shows will be on July 9, with a performance by Leonardo, owner of one of Brazilian music's most consecrated careers. On the 10th, the entertainment will be provided by the duo Anthony & Gabriel, known for hits that conquered space in the university sertanejo scene. Closing the Palco Brasil schedule, on July 11, Bruno & Barreto promise to bring to the public the great hits that marked the duo's trajectory. In addition to the shows, the festival will offer attractions for the whole family. The traditional rodeo returns to the schedule, gathering competitors and country culture enthusiasts. The amusement park expands leisure options for children and adults, while Expo Empresas creates an environment focused on brand exhibition, strengthening local commerce, and generating business opportunities. Another highlight will be the large food court, which will gather different gastronomic options and serve as a showcase for regional cuisine. However, all attention turns to the dish that originated the event and became the municipality's cultural heritage. The traditional Carneiro no Buraco will be served on July 12, in one of the most anticipated moments of the schedule. The expectation is to gather families, tourists, and residents in a grand celebration of Campo Mourão's culture, gastronomy, and history. The dish that turned a recipe into cultural heritage Few typical dishes have a trajectory as striking as Carneiro no Buraco. Created in Campo Mourão in the early 1960s, it was born from the initiative of Ênio Camargo de Queiroz, together with the families of Joaquim Teodoro de Oliveira and Saul Ferreira Caldas. Inspired by techniques used by South American indigenous peoples and preparation methods observed in a Texas film, they bet on an unprecedented experience: cooking mutton and vegetables in large cauldrons buried in a hole heated by embers. The result surprised with its flavor and quickly conquered space in the city's gatherings. The recipe went through various improvements over the years. Adelaide Teodoro de Oliveira played a decisive role in this process, performing tests and adjustments that helped consolidate the dish's identity. Later, in the 1980s, Tony Nishimura continued the tradition and helped expand the delicacy's recognition. What started as a culinary experiment among friends transformed into one of Campo Mourão's greatest symbols. The festival born to preserve a tradition The growing popularity of Carneiro no Buraco led to the creation of an event dedicated exclusively to valuing the recipe. In 1991, the Campo Mourão Aero Club, with support from the traditional Boca Maldita group, led the realization of the first National Festival of Carneiro no Buraco. On that occasion, 70 cauldrons were prepared, each with a capacity to serve up to 60 people. The success was immediate and consolidated the festival as one of Paraná's main gastronomic events. More than three decades later, the event's scale impresses. Currently, around 183 cauldrons are prepared during the festival, attracting thousands of visitors and transforming Campo Mourão into an important tourist destination during the celebration period. Official recognition came in 2019, when the National Festival of Carneiro no Buraco became part of the state calendar of touristic events through state law. The dish was also recognized as immaterial heritage of Campo Mourão, reinforcing its historical and cultural relevance. A ritual that crosses generations The preparation of Carneiro no Buraco continues to follow the principles that made the recipe famous. The mutton is carefully seasoned and placed in large cauldrons along with ingredients like potato, carrot, onion, and cassava. The containers are then buried in a hole previously heated with embers, where they remain for several hours in a slow cooking process. The result is extremely tender, flavorful meat marked by techniques passed down through generations. More than a typical dish, Carneiro no Buraco represents the history, creativity, and community spirit of Campo Mourão. And it is precisely this combination of tradition, culture, and gastronomy that makes the festival one of Paraná's most important events, capable of attracting visitors from different regions and taking the municipality's name all over Brazil. Tickets and complete schedule To stay on top of everything happening at the Festival, access www.carneironobruraco.com.br Festival do Carneiro no Buraco