Capixaba is the citizen who was born in the state of Espirito Santo. The word is of indigenous origin. The ethnicity of the Tupi Indians, the original inhabitants and now extinct in the region, called Capixaba of the place where the bush was overthrown to get planting, the place where there was the overthrow of the forest and that has now formed a plantation, the Indians usually planted in a capixaba corn, their preferred food.

Capixaba Cuisine Among all the tourist attractions Vitória-ES has to offer its cuisine deserves a special mention, its most outstanding seafood dishes being, the Moqueca Capixaba (Fish Stew), Capixaba Pie (seafood pie), Muma de Siri and Caranguejada (crab dishes). Famous worldwide, the Moqueca Capixaba (Fish Stew) is the most well known dish of the cuisine of Espírito Santo. The name "moqueca" comes from the way the dish is prepared, by cooking without water and differs from the moqueca baiana (from the state of Bahia) in that it doesn't require either dendê oil or coconut milk. Right after comes the Capixaba Pie, prepared with a variety of seafood: crabmeat, prawn, oyster, shellfish as well as dried, salted cod and palm heart. This dish is traditionally served at Easter in all capixaba homes.