Afro-Brazilian Street Food - GIANT FOOD TOUR + Boiling Moqueca + Acarajé in Salvador Bahia, Brazil!

- Hello everyone, I hope you are having an amazing day, I'm Mark Wiens, I'm in Salvador in the state of Bahia, Brazil. This is a city that I have wanted to visit for a long time. It's such a colorful and incredible story, it's the center of Afro-Brazilian

food

, of Afro-Brazilian culture in Brazil. So today we will do a

street

food

tour

of Salvador de Bahia, eat some of the local food and explore some of the Afro-Brazilian food and culture. I am going to share everything with you in this video and we have just arrived at the Sao Joaquim Market, which is one of the main food distribution markets in the city and also for cooked foods.

So we will walk through the market, see some of the ingredients and have breakfast first to start this

tour

. (instrumental drums) It is a fruit that tastes like a cross between tamarind and apple and is fermented in its own skin. I love visiting the local markets in every city and every region and then Brazil, because of the diversity, the huge country, the diversity from state to state, from city to city, but this is our first look at Salvador de Bahia and only the ingredients. , chiles are vibrant, purple chiles, of different shapes and sizes. Another ingredient that is extremely important in Bahian cuisine is Dende oil, which is palm oil originally from West Africa, brought to Brazil and is now an important part of many dishes in the culture of the people of Bahia.

The dried fish, palm oil, coconut oil, chili's, ingredients, nuts. I mean Afro-Brazilian culture, specifically from West Africa, is certainly represented. We've reached the section of the market where they have all these ceremonial religious herbs and ingredients. And also very medicinal, you can immediately smell the aroma, the basil. (speaks in foreign language) And he simply recommended a restaurant across the

street

. (speaks in a foreign language) The people are friendly, we are going to order almost all the dishes of the day that she has prepared. She is showing us, (mumbles) this is the Feijuada, right? Which are beans with pork and then they also specialize in Mocoto, which is cow hoof stew. (speaks in foreign language) Well, now he is making something called Pirao, that is, he took a little bit of the Mocoto juice, which is the cow's hoof stew, and then he mixed some cassava powder and stirring it has an almost consistency. like porridge. that around. (crowd murmuring) (foreign language spoken) Oh, that's nice. (speaks in foreign language) Be careful not to hit the table and the food, but this is an amazing atmosphere, an amazing atmosphere in the alley.

It has three main dishes, I think it has for the day. We order everything and this is what everyone eats, if you look around this is what everyone eats too. This is that dish she made, that stew sauce, and she turned it into a porridge with cassava flour. You can feel how heavy it will be. Now it looks like a piece of brisket. She squeezed it again. This is the main feijoada, beans that are one of the national dishes of Brazil, but this is white beans in Salvador with pork parts. Oh yes, you can see some gelatinous bits. (speaks in foreign language) She is amazing, she is taking care of us.

She takes care of everyone who comes to eat here. Well, first I'll try some of that feijoada. (crowd murmuring) Mmmm! Oh, that's amazing! The beans aren't even soft, they have a little crunch to them. You can taste the smoky, bacony, pork and gelatinous flavor and I love beans. But it would be even better with a little bit of this chili sauce. This one also has chunks, it has cucumber, maybe it's all tomato, tomato and green tomato. Is it okay to just pick up the meat? - Yes man, I want to eat like this. - Well. Like a layer of fat on that side and then just meat on the inside.

I think this is like brisket, it looks like it's going to fall apart in your mouth. (crowd murmuring) Oh, wow! It is incredibly tender and fatty. Look at these fish. (speaks in foreign language) And that sauce is amazing. It doesn't look that spicy, but it has some heat and then just those onions, so it's like cilan... well, I need to keep it in there, here we go. - Very good, with your fingers. - Yes. That's very good. - Really good. (Mark laughs) - Dude, the pieces of gelatin, I don't know if it's a tendon or anyway, it goes down wonderfully. - It's a huge piece of sausage.

On one side I have a little of that Pirao, which is that cassava porridge. (crowd murmuring) Oh wow, that Pirao, you taste its meatiness but at the same time it's almost like it's porridge. That's meat porridge. Next I will try the Jerk beef. (crowd murmuring) You know how salty that meat is because it is slightly sun-dried. It's tender, it's tasty. And then sauteed with those onions. This is also like a tendon. This is the cow's hoof and you just have to reach it with your fingers. I think there are tendons, gelatinous bits and fat and you can feel the bone there too.

Wow, I'm losing it. We have to bite it fast. Cheers man. - Health. (Mark laughs) (crowd murmurs) - Oh, wow. Yes, that's tendon, right? Mhm, pure jelly. Very surprised. (instrumental drums) Mmm mmm. Lucia is incredible. (speaks in foreign language) she Now she is eating with us. (speaks in foreign language) - Say that the chili sauce is very good. - Oh yes, the Reaper. We gave it some of our Reaper chili sauce, Carolina Reaper. She loves it. Going out to eat with us, what an atmosphere, what a place. And as we were leaving, it rained a little but it's still sunny, so it won't last, yeah, it's already starting to stop. (instrumental drums) We'll walk back through the fruit market, see if it's a little more open, and then head to the next place where we'll look for more food.

It is more of a wholesale fruit distribution market. A lot of fruits. Extremely ripe tropical fruit. (crowd murmurs) The market was cool, not too busy today, but the atmosphere, the people, that lunch was amazing. Look at these fruit drawings, here it's almost like fruit graffiti on the wall. And then the distribution market, the fruit is just piles of fruit, again it's not that busy but the fruit stalls that are open are just flourishing. From here we will drive to more parts of the old city and there is another restaurant that I'm not totally sure if it will be open or not, but we will go there and try to check it out to see if it is open. (upbeat pop music) Passing through one of the most emblematic areas of Salvador, that famous elevator that goes from the lower city to the upper city that looks exactly like the elevator in Lisbon, but let's go, first she passes in front of us .

First we'll go check out a restaurant to see if it's open, hopefully it'll be open, it'll look amazing and then we'll come back here. (speaks in foreign language) This is amazing, to get to this restaurant, you have to get off the highway on this little road that is right on the edge of the ocean cliff. (speaks in foreign language) Yes. (speaks in foreign language) I don't know much Portuguese but I do know (speaks in foreign language). - Yes, it's open. - And that means good news. What a great parking spot too. (speaks in foreign language) This is a good place.

Even the parking spot, yes, within a, we're actually at the end of the road. Such an amazing place. Below the road, overlooking the sea, takes us to the restaurant. (speaks in foreign language) It's amazing just walking around, all the different art under the road arches. This is a car wash and the paintings and the murals. Oh man, look at that! (speaks in foreign language) I love the culture, I love the people, I love the art here. And this is the view of the neighborhood where the restaurant is. Wow! So beautiful. (upbeat pop music) From here we go down a staircase right here. (instrumental drums) Small private beach.

It's not even sand, it's like a rock beach, but the water is crystal clear, you can see it from here. (rocks crunching) (waves crashing) It's hard to even take it all in right now. This is Salvador de Bahía, this is Brazil. We are now at the base of the community, and we will pass through here to get to the restaurant. That's it (mumbles) And then the community literally just built on the sea rocks going up the side of the hill below the road. Spectacular! Absolutely spectacular. (instrumental drums) And connecting with another lane of the alley. (speaks in foreign language) Oh, look at that burger. (Mark laughs) (speaks in foreign language) Doña Susana, what?

It's an honor to be here. (speaks in foreign language) I am very happy to be here. Oh wow, this is a beautiful place. (speaks in foreign language) Amazing community and lady and owner of this restaurant, she is offering, in fact she said we can take off our shirts if we are hot and just eat without shirts and then she even offered to take her, there is a shower here. A complete shower. We can take a shower maybe after lunch. (Mark laughs) (speaks in a foreign language) And maybe I have to accept that. She wants us to go to the kitchen soon, but first she wants to get up to have a drink. (skipping oil) Doña Susana starts cooking, she is cooking some fish, fried fish, she put a little bit in them, I think it is cassava flour, just on the outside and then she fries that and then she goes, we order some

moqueca

which is the Bahia stew , Salvador de Bahia. (soup bubbles) (speaks in foreign language) But one of the main dishes that she cooks, that she prepares every day, is

moqueca

, which is a very common dish in Salvador de Bahia.

It is a stew made with coconut milk and especially Dende oil, which is palm oil. It originally comes from West Africa and was then brought to the coast of South America as far as Brazil and is a very important ingredient for authentic Bahian cuisine. We're sitting here in the alley, but here this is like a table with a, it's actually a million dollar view overlooking the ocean. (upbeat pop music) (speaks in a foreign language) - Okay (speaks in a foreign language) I think we have almost all the dishes that she serves today, but you can have different combinations of the different dishes. (speaks in foreign language) That's the Bahian accent.

Great, Moqueca dia-hia - Yahaya. -Yahaya. Which is the main stew, with stingray fish. Very good with rice, that's the problem. The Pirao texture of it is simply amazing. In fact, you have to shake the spoon. I'm going to start with the Moqueca. Put this under the rice, oh what color, the palm oil and then the coconut milk. Wow. Camarao soup. This looks amazing, yes, it looks like there are onions, tomatoes, that's beautiful and then just wrapped in coconut milk. Now the black-eyed peas. Oh, indeed. I'm doing everything I can to make a nice plate here, with everything.

And that completes, oh, there's just chili sauce on top. First I have to start with the Moqueca Bahiana. Is? - Ahaya. - Ahaya, Moqueca de Ahaya. What is the stingray in the stew? Wow, that has so much meat, that meat is so thick, wow. Like tuna. I just asked for a spoon, I'll transfer it to a spoon because I want to soak up as much of that sauce as possible. The sauce is a combination of coconut milk and palm oil. Oh, wow! It's so delicious it almost tastes like melted butter. The fragrance of palm oil but so distinctive, richness upon richness and then the stingray.

It's so solid, it's so firm. Now I'll move on to the shrimp and you'll see that they have a totally different color. I think there's no palm oil because it's a different color, it's almost pink because of the coconut milk and then there are the tomatoes, but there are a lot of onions, it's thick. Hmm! Oh wow, that's amazing. Oh, the richer, stickier coconut cream, combined with tomatoes for tartness, gives it that tartness plus the crunch of the onions and the firmness of the shrimp. - Unique, impressive flavor. -Rafaela. - Delicious. - The beans and those shrimp.

The creaminess is a gift. - You can't ask for a better meal in Salvador, a more homemade meal. Black Eyed Peas. Mmm, those are amazing too, the starch just melts in your mouth. However, they are light at the same time. Oil based chili sauce, but look how delicious it looks. Let's take that bite right there. (speaks in foreign language) That's amazing too. A little push. It has a little acidity. Something like the oil that holds it together and surrounds it. The Pirao is still missing. And it is so yellow because of the Dende oil, because of the palm oil.

It almost looks like a pumpkin. Hmm! It has a surprisingly sticky texture. And you taste the aroma of palm oil there. Finally, for some of the fish. I'm not entirely sure what type of fish this is, maybe a type of mackerel. But yes, she breaded it with just a little flour and then fried it. I'm going to take the opportunity to put a little bit of chili in there. (speaks in foreign language) Mmm! That's delicious too. The way he breaded it, I think with cassava flour, gives it an extra crunchy touch on the outside and a little bit of that chili oil on top. (speaks in foreign language) Perfect.

Yes, and the food is abundant, abundant, tasty and you know that everything is cooked with a lot of love. And by the way, I love this shirt. Airflow is truly perfect with this streamlined V-neck that lets air through. Flowing. And it also has room for stomach expansion. Which is one of the most necessary things when you are in Salvador. Well well. (speaks in foreign language) There's no way you can't hug the chef after a meal. (speaks in foreign language) Thank you, thank you. Nice to meet you, man. (speaksin foreign language) Man, I feel kind of unbalanced after that meal.

Dude, did you see that hamburger painted on the... Yeah, yeah, yeah. - That is, we will address it once again. This could be the biggest burger in the world. Oh, they're not open, this is actually a restaurant. We would definitely eat it. It's good to get a little exercise to get back up, but it's been an amazing experience in Brazil. A community literally under the road. They don't have much but they have a million dollar view, they are very hospitable and have hearts of pure love and Doña Susana, she took care of us like her own children, she literally asked us to take a shower if we wanted a huge heart, incredible people, That was simply a life-changing experience.

From here we will return to the central area with that elevator we went through earlier. (instrumental drums) We arrived at an area called Pelourinho, which is the historic center. It is also briefly known as Pelo, but this is the historic area built by the Portuguese and is actually the upper town, what is known as upper town because there is an elevator that we saw from the car where you can go down to the coast to the bottom. city, so we're going to take the elevator, but I think just when we get here we're seeing a couple of guys who are doing Capoeira, which is Salvador's art form, dance and martial arts. (instrumental music) (foreign language spoken) Good job man, good job man.

Now I don't begin to know all the history and culture around Capoeira, but I know that it started with the slaves from Africa who came to Brazil and practiced martial arts and defense, but they disguised it as a dance, as a performance. and now it's more part of a culture. It is a beautiful part of Afro-Brazilian culture. (sings in foreign language) (man laughs) - Are you okay? - Yes, sure? You want to try? - What skill, what art, they are so strong. As he stood there, he could feel the wind kicking his legs. We are actually at the top of the Lacerda elevator, construction started in 1869 and it is 72 meters high and connects the lower city, which is below ocean level, with the upper city, which is on the cliff at the rock wall.

It is now a historical milestone. It is truly one of the icons of the city of Salvador. It's 15 cents to enter the elevator. It has definitely been renovated. In reality, it is used more as a public transport. - Public transport. That's why they only charge 15 cents. - And that's why it was also modernized and now we are in the lower city. You should have a full view of the elevator above us. (instrumental drum music) Just down from the elevator and across the street is the Mercado Modelo, which is one of the old markets, historical markets of the lower city of Salvador.

The market for the most part is a bit touristy with souvenirs, paintings, clothes you can buy here but they also have food and I really love the construction. You look at the rocks in the background,

giant

slabs of stone and then the walls which are just

giant

rocks carved into the walls and then even the arches. Inside there are mainly souvenirs and things to remember Salvador, but outside the market there are some food stalls. We ordered a dish called Xinxin de Galinha, which is a chicken stew. I'm not entirely sure, let's find outside. (speaks in foreign language) That also arrives at your table, very hot and

boiling

, and smells incredibly delicious.

It is cooked in a clay pot and then served in a clay pot where it is cooked. And finally we also got a dish called Caruru, which is a dish I wanted to try, it's a stew made with walnuts, made with okra. It has a sticky consistency that looks and smells delicious. I have to start with the Xinxin. They have pieces of chicken, there are pieces of chicken in this incredibly rich and beautiful sauce with shrimp for flavor as well. It looks impressive. (instrumental drums) A little bit of the Bobo de camarao that is this stew.

It is so fragrant with the shrimp, with the sauce and the coconut milk. It smells amazing. And finally the chili sauce, which looks incredible, is like chopped cilantro, cilantro, onion, tomato, chili. This chili sauce deserves a plate as the main dish of the dish. A place on the plate as a main course. Her name is Jasiada and she is impressing us with her cooking skills, her knowledge of food and the way she cooks, she just talks more and more about food, her cooking skills are incredible. First the chicken stew. OK, perfect. Let me try some shrimp, some chicken, some rice and some dried shrimp.

And you can really smell the cilantro in there too. (crowd murmurs) That's amazing. It is a delicious chicken stew. A tomato pie, those shrimp are actually very salty, although maybe you should just take half a shrimp because it's purely salty, crunchy, the chicken is soft and just soaks up that rich, creamy coconut milk. Really good. This is the Carurú. Wow, it's incredibly sticky. (speaks in foreign language) Mmm! That's all okra stickiness. Oh I love it. It's so sticky and so amazing, I love okra. And I love that it has this kind of herbaceous, a little bit of nuttiness to it.

I think there may be cashews and peanuts in there. But along with that unique, viscous and amazing texture, the flavor is exceptional. That nutty flavor, that herbal flavor. Okay, moving on to the Bobo de Camarao and I'll add some onion with chili sauce. With some shrimp in there. (speaks in foreign language) Caruru is amazing. (instrumental drums) You know the richness of coconut, but it's almost sticky because it's mixed with cassava, cassava that has a sticky, gummy texture. The sauce is almost starchy because of the cassava in it, almost like an elastic texture, and now a little bit of Pirao.

His Pirao is great. - Thank you. This is the type of food that you can completely mix up and it tastes amazing when you mix the different dishes together. You get a little bit of all kinds of starches, the rice, the cassava flour, the flavor of the cassava porridge, the more mixtures of dishes on your plate, on your spoon at a time, the better. (instrumental drums) Yeah, the catchiness of that, it's just fun to eat. It just slides into your mouth. Not too sweet. (speaks in foreign language) Is it called Romeo and Juliet? - Romeo and Juliet. - A block of cheese.

Then with a block of guava-type pasta. - Generally in (speaks in foreign language) in Rio de Janeiro we eat with white cheese which called (speaks in foreign language) we ate with yellow cheese which is quite good. - Hmm! Yes, that's exactly how the contrast of flavors is. There is salty and spicy cheese, the guava, almost like sticky jam. What an incredible meal, I don't want to get off this chair but we have to move, we have to take the elevator back to the upper part of the city. (instrumental drums) (foreign language spoken) That was great, just to say we did it.

We went up and down, now we go up again. (speaks in foreign language) That's like a vertical meter that goes up and down. (instrumental drums) And just turning down one of the side streets we are now in Pelourinho, which is the historic center, the breeze that goes up and down these side streets, it feels like Lisbon, the cobblestones are actually stone paths, the churches, the colorful historic buildings. Michael Jackson filmed the video of him from that balcony and there's not much to do this afternoon, it's just a sleepy afternoon, but this is where they officially play Olodum.

Actually, it is an official association and students train by playing the drum with the famous Olodum rhythm here, but this landscape man, this whole square, I love the view in this direction. (instrumental drums) The historic center was great to walk around and especially learn Capoeira and then watch the drums a bit, but back to the car, we drive through the narrow streets of the old city on cobblestone roads. and on the way to a Boteco, which is a bar and restaurant. (speaks in foreign language) Can you hear that? Look at this. That's right, if you're not at the game, in the stadium, that's how they watch games in Brazil and it turns out there's a game this afternoon. (speaks in foreign language) Absolutely amazing.

The place we are going to is called Boteco Di Janela which is just ahead here. - Look, this machine. - Ah, Makita. Okay, a saw like... - Saw, yes. - Like a saw. - Hand saw. - It feels great to sit, the sun has been brutal today. (speaks in foreign language) Waiting for our dishes to be prepared. But he walks around selling a common street snack that is grilled (he speaks in a foreign language), which is cheese. He walks around the vat of cheese here and then literally holds it over the coals and grills it. (speaks in foreign language) - What is the cheese (speaks in foreign language)? (speaks in foreign language) - Perfectly grilled, perfectly blistered, that is, freshly grilled cheese.

Oh, wow! This is incredible. That is awesome. He tastes like a roasted mozzarella stick, but even tastier for his smoky, fire-roasted flavor. That's very good. And many people also eat it with a little palm syrup. Okay (speaks in foreign language). Okay, just a bite with the palm, oh, that's dripping. Oh man, that bite. It's pretty good. That just contrasts the salty flavor, not even that sweet but almost fruity. (speaks in foreign language) That is a delicious appetizer. (speaks in foreign language) Is this the blood stew? They are about to serve them, one is like a blood and organ stew and then another one is called Sururu, which is a local seafood of this type of clam. (speaks in foreign language) Rice, this is the Sarapatel.

What is organ stew? It looks incredible, so rich in blood and organs. It looks like there might be some fat cubes in there too. Hmm! You taste all the organs, but it's so soft, so tender, slightly organo, slightly iron, I mean. Really rich in blood. And then you taste onions and tomatoes in there. This is the soup with those shells. Kind of like sea snails and they almost look like intestines because of the way they have already been removed from the shell. Yeah, it's almost like a nutty flavor, although those shells are amazing, like snails but a little chewy, like a squid, just a thick, rich soup, not too heavy, almost like a seafood chowder, water based.

Sururu is a stew that is eaten like a soup and lime is added. Oh yes, you can see little shells, you can see them when you dig them up. Oh, that squeeze of fresh lime. Also, it's light in flavor but really focuses on the seafood, on those shells. It has a clam type flavor. Hearty, not oily, not too rich, just focus on those clams and top them with some chili sauce. (upbeat pop music) The citrus character of that, and again all over Brazil they have different chili sauces, amazing chili sauces, one of which is a little bit spicy and also a little bit citrusy and oily.

He cooked it so clean, with such a pure flavor, that it doesn't have any kind of unpleasant taste, it will include all the organs and the blood. Beautiful atmosphere, beautiful people, amazing food. From here we still have one more street food from Salvador de Bahía to eat and it is probably the street snack, the most famous street food in all of Salvador Bahía. If you come here you can't miss it. We arrived a little early, they are just settling in. (Latin music) I can't wait to try my first Acaraje. Acaraje is a snack straight from West Africa.

It is both a religious, West African and Afro-Brazilian food used as an offering, as a religious ceremonial food, but it is also the most common and most beloved Bahian Salvadoran street food snack. It's called Acaraje de Ivone and Ivone is the mother. Today is her day off, but the daughters are taking care of us very, very well. It starts again with the black-eyed pea flour mixture, it's more like a dough, but they beat it so it's almost like a dough dough, almost like a cookie, and it looks fluffy and airy. But then he makes a perfect spoonful and pours it into the palm oil, that's why the oil is so dark, so orange, the Dende oil, the palm oil has to be. (speaks in a foreign language) - Doña Ivone. -Doña Ivone, she couldn't be here today but Guilherme just called her on the phone. -She's happy, her daughter called us---Oh, great. -Her daughter calls her mother to say hello. - They are very friendly. (speaks in foreign language) What is that? (speaks in foreign language) Oh, okay.

Onions. (speaks in foreign language) (instrumental drums) It's just blooming like a flower. Look at that, it's like a happy face. Vatapa is just oozing, I'll try to maximize my first bite, get all that crispy frying, all that sticky Vatapa and Caruru, and the shrimp and salad all rolled into one. (woman laughs) Oh, wow! That is surprising. That's incredibly delicious. When I took a bite, the slimy, sticky Vatapan and Caruru just ran down my cheeks. No, I don't want to use a napkin. I'm going to hold it there. In fact, the black-eyed pea bun is just as light, fluffy, and cookie-like, but just as crispy on the outside thanks to the palm oil, as the Caruru, which has a slimy, okra, and nutty flavor.

You have salty shrimp, you have the refreshing green tomato, incredibly delicious. Don't worry buddy, that's amazing. - I'm going crazy trying to understand all that flavor, wow! - Literally, the stickiness of that okra, it almost acts like cheese, it's like a healthy cheese because thatOkra has a natural stickiness. I am simply impressed by this. When you hear the word Salvador de Bahia, this is the food people talk about and now I know why. It's that good, just incredibly delicious food and the culture around it, the people around it is what makes it. Spectacular place, Ivone. Ivone's

acaraj

e.

Is incredible. Fill it with every bite, it just slides out, oh man I'm going all over the place. I just lost a shrimp tail. (speaks in foreign language) - We have that in Rio but we can't compare it, this is the real deal. Last bite. - Seriously, good man. (Mark laughs) Look, you added more, look how perfect it is. Well. (Joel laughs) I just thought I'd put my face in it. Oh, wow. This is spectacular. Like it's the best snack you can get, I can't think of a better snack than this. Okay, final bite. I'm trying to pick up all those droppings. (crispy paper) The Abara is the same fritter but instead of being fried in palm oil, it is steamed, so it's kind of, I mean, it's not a crispy version, it's more like a steamed bread version .

There's definitely a strategy to eating them, I know it was my only first time so I had a terrible strategy where I was losing ingredients left and right, but I know if you're an expert at eating this you can probably eat it all. Clean and don't waste anything. Refilling doesn't really work, I think I have to put my face into it. Oh, wow. That's awesome, the stickiness of the okra, the nutty flavor, Vatapa that ties it together. The freshness of those green tomatoes and then the salty shrimp. Do you have an eating strategy to avoid getting dirty? (Mark laughs).

They are incredible. (speaks in foreign language) I think I got a little Vatapa on my eyelash in the last bite. (Mark laughs) - Why am I laughing? I had one up here. - Perhaps one of the best snacks ever. It's so good, two in a row, the Abara was literally twice the density and that's plentiful, very plentiful. They're so cool, they're so friendly. When you are in Salvador de Bahia, this is something you must visit. (speaks in foreign language) Gizelle. - Gizelle. (speaks in foreign language) - Thank you very much (speaks in foreign language). Ultimate experience and as we were leaving, another guy came and said to Joel, it's like you have Acaraje lipstick.

And I just realized, I have it too. Acaraje lipstick, I'll keep it, it's like a cookie mustache but better. Completely disoriented. (guys laughing) The wrong car. An absolutely essential snack when you are in Salvador de Bahia and an absolutely essential stall. Go say hi to them when you're in Salvador. - You hit the nail on the head again. The best. - It's only fitting that this street food tour of Salvador de Bahia ends on the beach, on the Atlantic Ocean. The natural beauty here, the people, I am absolutely impressed by the people of Salvador de Bahia.

The people, the warmth, the hospitality, the Afro-Brazilian culture, it was an honor to have the opportunity to be here, learn about the culture, learn about the music, the history and most importantly, the food. From full homemade rice dishes to Acaraje, this is actually the final video of this entire Brazil food and travel series. If you haven't seen the full series, we traveled all over Brazil eating amazing food but especially learning about the culture, learning about the different diversities of destinations and foods from Rio de Janeiro to the southern areas. to the north, to the Amazon, to Salvador, to the coast and I will have a link in the description box, you can click on that link, you can see the whole Brazilian food series, all the videos are in that series.

If you haven't seen them yet, go back and watch all the videos in order right now. I owe it to the people of Brazil for being so warm and welcoming. I want to say a huge thank you to everyone who made this happen, everyone we met along the way, and everyone who shared food with us. Many thanks to Guilherme and Rafaela for guiding us, for being with us and I will also have your link in the description boxes and finally, thank you very much for watching this video. Remember to give it a like if you enjoyed it, leave a comment below, I'd love to hear from you.

If you are not subscribed yet, click subscribe and also click the little bell icon, you will be notified of the next video I post. Big goodbye from Brazil, from Salvador de Bahía where our trip to Brazil ends. Thank you very much for watching and see you in the next video.