Classic dishes such as feijoada, a hearty bean, beef, and pork stew, get a modern spin here; the chef and her husband both worked at El Celler de Can Roca, one of Spain’s molecular gastronomy temples.
Chef Mara Salles still uses the recipes she learned from her mother. Order the tender duck braised in spicy cassava broth, followed by house-made tapioca ice cream.
Paulistas drive 45 minutes from the city center to sample Rodrigo Oliverira’s northern Brazilian specialties: mouthwatering torresmos (fried pig skin) and rich mocofava (cow-hoof soup with sausage).
Thanks to its sizable Italian community, São Paulo is famous for outstanding pizza; don’t miss the classic Neapolitan margherita here.
