Best Brigadeiro I've had — and I've tried a few

Having eaten Brigadeiro at several restaurants over the past year, I can say this version is the best. The smoky and umami-deep quality is more pronounced here than anywhere else I've tried. manioc flour farinha is handled with real knowledge — you can taste the difference.

This is proper a São Paulo padaria cooking, not an adaptation for foreign tastes. Brahma lager was the obvious choice and the combination was perfect. feijoada black bean stew is a national dish with African and Portuguese roots. Would return for this dish alone.