Location-Av.Nossa Senhora do Loreto 1100,Villa Medeiros-Sao Paulo
Cuisine-Brazilian Restuarante & Cachacaria
Gagit has been trying to get to Mocoto for the last few years, based on the recommendation of @aleforbes my Brazilian Food Guru. However, tonight is the night and we are here driven there by our Brazilian expert Christiano ,and here, along with Fernando of Casa Sanchez to toast and wish good luck to Tadeu our dear friend and business partner as he embarks on a new career.
We enter the restaurant on this rainy Tuesday night and are greeted by Leandre who tells us only 40 minute wait tonight.In the spirit of the founder of Mocoto Jose and now his son Rodrigo hospitality is a key ingredient and as we waited we started the night with a Cachaca from their 500 bottle collection see some of them above as well as a Colorado Cauim Beer opened the old fashion way with a knife by Leandre ,also shown.
Still waiting at the bar it is now time for Caipirinha’s served by the Bar Man also shown and waiting to serve us, first a Caju Amigo,Cachaca,Cashew compote and fresh cashew juice, see drink as well as Cashew fruit above followed by a Mandacaru, Cachaca,lime juice , Cointreau , also shown. We need some food to absorb the alcohol ,so we are served ,Torresminhos Pork Rinds ,meaty and juicy followed by our next Caipirinha with Cachaca and watermelon, a little to sweet for me but drinkable and as all items we eat tonight shown above.
Our table is ready and we go by the open kitchens and our seated and ready for our Cachaca tasting of course:) Leandre brings over 4 Cashaca’s for tasting ,Salud as we taste them all ,the Vale Verde 3 Anos my favorite.In order to help wash the Cachaca down we are served Dadinhos de Tapioca, small cubes of Tapioca with a curdled cheese served with a bittersweet chile sauce, wow I savored every bite along with another order of Pork Rinds.
The food now is served , we start with a Mocoto staple, Mocofave,bone marrow soup with favada beans created by the owner served with additional flour and spice for body and taste. Wow , I am loving it could have a bowl but too much more food to come.Next, the first highlight for me,from the River, Pintado Fins coated in tapioca and served with lime mayonaise and chili. The Pintado now joins Paku as a River fish that I cannot get enough of, the moistness of the white meat tastes of the freshness of the river flowing. I need to also try the slices of oven roasted Pintado and whole Pintado in coconut sauce, a reason alone for my next trip to Mocoto. I also spotted free range fried egg on the menu something I had to have perfect to enjoy with the fish.
Next, Tadeu ordered more specialties of the house, the first Pork Knee served in a yummy molasses and tomato sauce cooked for hours into luscious tenderness bone and skin taken out to fully enjoy the meat. and served with rice and beans with pureed Yuca and Roast Pumpkin as sides. This was a die and go to heaven dish but yet more to come.We are ready for another Beer between courses , this time a Colorado Demoiselle , a coffee Porter perfect with this local food.
The last main of the night ,another traditional dish, Carne-de-Sol-Assada,Homemade salt cured beef served with clarified butter,roasted garlic,sweet peppers and manioc chips. The sides,Corn Polenta and Roast Pumpkin with Yuca in butter. I found the meat a little dry for my taste and am not a fan of garlic laden meat as shown to eat.
We are now served the desserts, all spectacular, the first Cartola de Engenho, the classic from Pernamhuco which mixes banana, cheese,sugar forofa and cinnamon. Wow this is worth the trip alone ,but wait Fernando suggests we need ice cream with this dish and we are brought another house specialty Rapadura Ice cream,homemade with molasses and pieces of sugar cane cubes , wow I need @hedygoldsmith to try this one.We have our espressos and Rodrigo comes over to the table. I give my regards from @aleforbes and thank him for allowing us unto his house and treating us as guests not as customers as to many ego Chefs do these days.
Let the Truth be Told, an hour and a half trip in the traffic and rain,a 40 minute wait , and all worth it and I cannot wait to go back.Rodrigo and staff join Enrique Olvera as chefs of great humility where I have eaten lately and make me want to return not only for the food but the hospitality. And, while we wait for our taxi I spot a waiter serving another Cachasa drink,,Mamulengo, with Cocoa liquor ,semisweet chocolate and condensed milk, I ask him to get me one and he hands it to me , no shame here:) I drink it and one the way out the waiter hands me a bottle of Colorado Appia ,weiss with honey for the drive back to our hotel , this is hospitality !
Final Truth:) Brazil at its Best !!!!!