Finding the best Acarajé in the city — a personal search

I spent three months trying every version of Acarajé I could find locally. The variation in quality is extraordinary. The best version handled black beans with genuine knowledge and the smoky and umami-deep result was noticeably superior.

Brazilian cuisine reflects indigenous, Portuguese, and African culinary heritages in equal measure. The winning restaurant had the right a São Paulo padaria feel — unpretentious and focused on the food. caipirinha was suggested correctly. Worth the search. When Acarajé is made properly it's a completely different experience.