Finding the best Coxinha in the city — a personal search

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

feijoada black bean stew is a national dish with African and Portuguese roots. The winning restaurant had the right a São Paulo padaria feel — unpretentious and focused on the food. Brahma lager was suggested correctly. Worth the search. When Coxinha is made properly it's a completely different experience.