Cartola de Engenho: The classical from Pernambuco which mixes banana, cheese, sugar farofa and cinnamon ?
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Mocoto, São Paulo (Aug 2016)
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Tapioca Flan: Tapioca flan with coconut milk and condensed milk, served with toasted coconut topping
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Mocoto, São Paulo (Aug 2016)
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Escondidinho de Carne-Seca: Creamy manioc puree with jerked beef and cream cheese filling, grated with curdled cheese
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Mocoto, São Paulo (Aug 2016)
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Atolado de Bode: Lamb stew a la country mode, glazed in the oven. It is served with manioc, cherry tomatoes, olives, scallions and parsley.
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Mocoto, São Paulo (Aug 2016)
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Baião-de-Dois: The famous Brazilian "rice and beans" boosted with curdled cheese, sausage, bacon and jerked beef
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Mocoto, São Paulo (Aug 2016)
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Lingüica com Cebola-Roxa e Cachaça: Homemade pork sausage flambéed with cachaça and olive oil, red onions, olives and sweet pepper
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Mocoto, São Paulo (Aug 2016)
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Dadinhos de Tapioca: Small golden cubes of tapioca with curdled cheese, served with bittersweet chili sauce
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Mocoto, São Paulo (Aug 2016)
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Caldo de Mocotó: Exclusive recipe which has been prepared the same way for over 30 years
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Mocoto, São Paulo (Aug 2016)
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Torresminhos: Pork rinds. Perfect to nibble.
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Mocoto, São Paulo (Aug 2016)
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A Brazilian feast at Mocotó Bar e Restaurante (#35, 2016 Latin America's Best Restaurant), located about an hour north of downtown São Paulo. It's an institution that originally opened in 1974 and now led by the owner's son, Rodrigo Oliveira. A must visit and truly delicious with a host of new flavors we haven't experienced before!
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Mocoto, São Paulo (Aug 2016)
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#cityfoodsters_mocoto