The association among gastronomy, tradition and heritage grounds marketing strategies of tourist destinations. In order to increase tourist visitation, appraise regional cuisine, encourage entrepreneurship in dining businesses, bring takings for the region and disseminate the typical products of Tocantins cuisine, the municipal government of Palmas sponsors the annual edition of the Gastronomic Festival of Taquaruçu. By virtue of its importance in the field of gastronomy, it is the object of analysis of this study, which resorts to recipes collected from the State by Parrião (2009) in order to characterize the main techniques and predominant ingredients in its different regions. It is a qualitative research, based on exploratory and descriptive method. It comprises conducting interviews with people of recognized knowledge about the cuisine of Tocantins. It is based on photographic records and documents of the Secretaria da Comunicação Social (Secretariat of Social Communication – Secom) of four editions of the Festival, as well as the interview with the organizer. Among the results, it appears that despite their role in creating a cuisine for that State is in the process of consolidation, the Festival does not disclose the demonstrations and traditional cooking and eating expressions that still exist.