World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Bahia, Brazil, in the season finale of "Anthony Bourdain: Parts Unknown," airing Sunday, June 8, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Residents of Bahia, Brazil, may be getting ready to play host to many of the 2014 FIFA World Cup matches, but their lively Afro-Brazilian culture is proudly on display in the streets and on the beaches year-round.
Amid the state's intoxicating samba rhythms, colorful art scene and vibrant lifestyle is an equally intoxicating cocktail of lime, sugar and cachaça - the caipirinha, which just happens to be Brazil's national drink.
"What’s magical about this cocktail is the first taste, it’s like, 'I don’t know man. It’s a little too something.' And then that second sip, it’s like, 'aw, that’s kinda good.' Then the third sip, it’s 'where are my pants?'" host Anthony Bourdain says as he guzzles one in the streets of the capital city of Salvador.
For the season finale of "Parts Unknown," muddle up this refreshing drink at home and let your cares slip away to the beat of the drums.
Alex Atala is a punk rock fan with tattoos decorating both arms, and he runs his kitchen like a monastery.
“You won’t hear shouting. People are very concentrated,” he said as he welcomed us into his Sao Paulo restaurant D.O.M.
Atala has built D.O.M into Latin America’s top restaurant by featuring native ingredients in meticulously created dishes that even include insects. Recently, it was ranked sixth in the world on the 2013 World’s 50 Best Restaurants list.
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
Bossa nova to the bar! June 12 is International Cachaça Day.
Most people think of cachaça as "Brazilian rum," and while it does herald from the largest South American country, it is not, in fact, rum.
Cachaça is alcohol that’s distilled from raw sugar cane juice, whereas rum is distilled from sugar cane by-products like molasses. In that sense, even though the U.S. Tax and Trade Bureau recently recognized cachaça as a type of rum, it’s a distinctive spirit of its own.
Brazil is known for its cachaça, in part, because the country is the largest producer and exporter of sugar cane. It should come as no surprise then that cachaça is in Brazil’s national cocktail, the caipirinha.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
One of our token questions here at Eatocracy is: Who taught you to love food? Particularly of late, we've been talking a lot about how your upbringing can shape who you are (or are not) in the kitchen - from "Tiger Mothers" to grandmothers.
For executive chef Paula DaSilva of the farm-to-table 1500° restaurant in Miami, Florida, it was her native Brazil. Ever since her early days peeling garlic and vegetables in her family’s Brazilian restaurant, DaSilva has caught the cooking bug and hasn't let her knives dull since.
Five Favorite Foods From My Brazilian Heritage That I Can’t Bear to Keep Off My Menu: Paula DaSilva
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