Ryan takes us on his first trip to São Paulo, Brazil sharing the restaurants, coffee shops, and museums, that make the city. From mortadella sandwiches at the Mercado Municipal and dinner at A Casa do Porco to MASP, the Pinacoteca, and the historic Centro, he breaks down the places worth building a first visit around. Along the way, he dives into São Paulo's food culture, modern art, history, and sprawling urban energy.
Dadinhos de tapioca (dah-JEEN-yos jeh tah-pee-OH-kah): Fried cubes made from tapioca and queijo coalho, usually served with a sweet-spicy sauce.
Baião-de-dois (bye-OWN jeh DOYS): A Northeastern Brazilian rice-and-beans dish with rice, black-eyed peas, carne-seca, sausage, and queijo coalho. Mocotó's fuller version can also include bacon and extra meat.
Caldo de mocotó (KAHL-doo jeh moh-koh-TOH): A rich broth made from cow's foot, cooked down until gelatinous and deeply savory. It's the dish that gives the restaurant its name.
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