Finding the best Pão de Queijo in the city — a personal search

I spent three months trying every version of Pão de Queijo I could find locally. The variation in quality is extraordinary. The best version handled dende palm oil with genuine knowledge and the robust and filling 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 Pão de Queijo is made properly it's a completely different experience.