Even if you miss today's World Cup match between the U.S. and Belgium in Salvador (it's on at 4 p.m. EST), you can always return to the Brazilian city for its great food.
"Sure, Rio has bigger names, but in Salvador, we have a culinary tradition nobody can imitate," says Daniela Castro, a former food writer for Salvador, Brazil's largest newspaper, who now runs a Portuguese-language food blog, pimentaecominho.com.br. "Bahian food has strong African influences, with vivid spices complimenting our rich seafood and fresh produce."
Here are Castro's picks for the best of Salvador cuisine: authentic yet innovative places beloved by locals, but are accessible to foreigners who don't speak Portuguese.
Breakfast
"Grande Sertão (Rua Adelaide Fernandes da Costa, 122) is famous for its plentiful breakfast buffet. Try tapioca, the cassava flour crepe made savory or sweet to your liking—for instance, filled with cured beef and creamy cheese, or topped with coconut flakes—though I like the pure taste of plain tapioca with butter. Don’t forget the fresh tropical juices, like cupuaçu, an Amazonian fruit with hints of chocolate and pineapple."
Lunch
"Casa de Tereza _(Rua Odilon Santos, 45) _opened just a year ago but has become one of the most popular eateries in Salvador. I especially like chef Tereza Paim’s playful version of feijoada, Brazil’s national stew. Instead of serving it in a bowl as usual, she rolls the black beans, bacon, and cabbage in batter and fries it. The restaurant’s intimate rooms are tastefully decorated with Candomblé artifacts."
Afternoon snack
"You must try our street food acarajé, black-eyed pea fritters filled with shrimp, tomato salad, and peanut sauce. Bahianas in traditional white dresses make them fresh on streets and beaches. If I’m forced pick the best one, I’ll go with Olga, who runs a stand inside—believe it or not—a shopping center!" _ (Av. Tancredo Neves, 3133; acarajedeolga.com)_
Dinner
"Eccentric chef Beto Pimentel runs Paraíso Tropical (Rua Edgard Loureiro, 98 B) in a garden lush with tropical jabuticaba trees. For his interpretation of moqueca, northern Brazil’s signature seafood stew made with palm oil and hot pepper, he uses chunks of young coconut, fresh palm fruit, cherries, and plum rose. It really elevates the dish that could be heavy."
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