– Hey, everyone, hope you'rehaving an amazing day, it's Mark Wiens, I'm in Salvador in the state of Bahia, Brazil.
This is a city that I'vewanted to visit for so long.
It's such a colorful, incredibly history, it's the center of Afro-Brazilian food, Afro-Brazilian culture in Brazil.
And so, today we're gonnago on a street food tour of Salvador de Bahia, we're gonna eat some of the local food, exploresome of the Afro-Brazilian food and culture.
I'm gonna share everythingwith you in this video and we just arrived to Sao Joaquim Market which is one of the maindistribution markets in the city for food and thenalso for cooked food as well.
So we're gonna walk around the market, we're gonna see some of the ingredients and eat some breakfastfirst to start this tour.
(drum instrumental) It's a fruit that kinda tasteslike a cross between tamarind and apple and it'sfermented in its own skin.
Just love visiting localmarkets in every city and every region and thenBrazil, because of the diversity, the massive country, the diversity from state to state, from city to city, but this is our firstglimpse at Salvador de Bahia and just the ingredients, the chili's are vibrant, the purple chili's, different shapes and sizes.
Another ingredient that'sextremely important in Bahian cuisine, is Dendeoil, which is palm oil which is originally from West Africa, brought to Brazil and nowit's just a significant part of so many dishes of theculture of the people in Bahia.
The dried fish, the palmoil, the coconut oil, the chili's, the ingredients, the nuts.
I mean the Afro-Brazilian WestAfrican specifically culture is undoubtedly represented.
We've come to the section ofthe market where they have all these ceremonial religiousherbs and ingredients.
And also very medicinal, you immediately can smell the aroma, the basil.
(speaks in foreign language) And he just recommended us a restaurant right across the lane.
(speaks in foreign language) People are friendly, we'regonna order pretty much all the dishes of the daythat she has prepared.
She's showing us, (mumbles) this one is the Feijuada right? Which is the beans withthe pork and then she also specializes in Mocoto, which is the cow hoof stew.
(speaks in foreign language) Okay so she's just makingsomething called Pirao now which is, she took some of thejuice from the Mocoto which is the cow hoof stewand then she mixed in some of the cassava powder andit's almost like porridge consistency stirring that around.
(crowd murmuring) (speaks in foreign language) Oh nice.
(speaks in foreign language) Be careful not to bump thetable and the food but this is an amazing environment, an amazing atmosphere in the alley.
She has three main dishes Ithink that she has for the day.
We ordered everything andthis is what everybody, if you look around this is whateverybody is eating as well.
This one is that dish thatshe made, that stew sauce, and made it to a porridgewith cassava flour.
You can just feel howheavy that's gonna be.
Now looks like a chunk of brisket.
This one is the main Feijoada, beans which is one of Brazil's national dishes butthis one is white beans in Salvador with pork parts.
Oh yeah, you can see some gelatinous bits.
(speaks in foreign language) She is awesome, she's taking care of us.
She takes care of everybodythat comes to eat here.
Okay, I'm gonna try someof that Feijoada first.
(crowd murmuring) Mmmm! Oh that's amazing! The beans are not evenlike mushy, they have a bit of a crunch to them.
You can taste the smoky, bacon-y, porky, gelatinous flavor of it and I just love beans.
But that would be even betterwith some of this chili sauce.
This one is chunky too, there's cucumber, it's all tomato maybe, tomato and green tomato.
Is it okay to just pick up the meat? – [Man] Yeah man, I wanna eat like that.
Like a fat cap on that side, and then just meat on the inside.
I think this is kinda likebrisket-y, it looks like it's just gonna fall apart in your mouth.
(crowd murmuring) Oh wow! That is just stunningly tender and fatty.
Check out these fish.
(speaks in foreign language) And that sauce is incredible.
It doesn't look that spicybut it does have some spice to it and then just thoseonions, so it's like cilan–, well, I need to kind ofhold it on the, there we go.
– Really good, with the fingers.
– [Mark] Yeah.
That's so good.
– Really good.
(Mark laughs) – Dude the jelly bits, Idon't know if it's a tendon or anyways, it goes down wonderfully.
– [Mark] That is amassive chunk of sausage.
I got some of that Pirao on the side which is that cassava porridge.
(crowd murmuring) Oh wow, that Pirao, you taste the meatiness ofit but then at the same time it's almost like it is a porridge.
That is a meat porridge.
Next I'll try the jerk beef.
(crowd murmuring) You taste the saltiness ofthat beef because it's just slightly sun-dried.
It's tender, it's flavorful.
And then sauteed with those onions.
This is like tendon too.
This is the cow hoof andyou just have to reach it with your fingers.
I think there's tendon andgelatinous bits and fat and you can feel bone in there too.
Whoa, I'm losin it.
We gotta bite it fast.
(Mark laughs) (crowd murmurs) – Oh wow.
Yeah, that's tendon right? Mhm, pure jelly.
(drum instrumental) Mmm mmm.
Lucy is amazing.
(speaks in foreign language) She is eating with us now.
(speaks in foreign language) – [Guilherme] Say that thechili sauce is really good.
– Oh yes, the Reaper.
We gave her a little bit of our Reaper, Carolina Reaper Chili Sauce.
She is loving it.
Hanging out eating with us, what an atmosphere, what a spot.
And as we're leaving, itjust rained for a little bit but it's still sunny soit's not gonna last yeah, it's already starting to stop.
(drum instrumental) We're gonna walk just backthrough the fruit market, see if it's a little moreopen and then we'll be on our way to the next place where we're gonna search out some more food.
This is more of the fruitdistribution wholesale market.
Lots of fruits.
Extremely ripe tropical fruit.
(crowd murmurs) Market was cool, nottoo busy today but the atmosphere, the people, that lunch was incredible.
Check out these fruit drawings, it's almost like fruit graffiti on the wall here.
And then the distributionmarket, the fruit just piles of fruit, again it's not thatbusy but the fruit stalls that are open are just blooming.
From here we're gonna driveto more of the old city and there's another restaurantnot totally sure if it will be open or not but we're gonnago there and try to check it out see if it's open.
(upbeat pop music) Just passing by one of themost iconic areas of Salvador, that famous elevator thatgoes from the lower city to the upper city that looksexactly like the elevator in Lisbon but we're gonnago, first she's driving past we're gonna go check out arestaurant to see if it's open first hopefully it's open, it looks amazing and then we'll be back here.
(speaks in foreign language) This is amazing, toget to this restaurant, you go down off the highwaydown this small little road that's like right along theedge of the cliff of the ocean.
(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 cool parking spot too.
(speaks in foreign language) This is such a good place.
Even the parking spot, yeah, within a, actually we're on thebottom of the highway.
Such an amazing place.
Under the highway, view of the sea, she's leading us to the restaurant.
(speaks in foreign language) Amazing just walking, allthe different art underneath the arches of the highway.
This is a car wash here andthe paintings and the murals.
Oh man, look at that! (speaks in foreign language) Love the culture, love thepeople, 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 actually godown a staircase right here.
(drum instrumental) Little private beach.
It's not even sand it's likerock beach but the water is crystal clear, you canjust see it from here.
(rocks crunching) (waves crashing) It's hard to even soakeverything in right now.
This is Salvador de Bahia, this is Brazil.
Now we're at the base of the community, gonna wind our way throughhere to get to the restaurant.
That's the one (mumbles) And then the communityliterally just built upon the sea rocks goingup the side of the hill underneath the highway.
Spectacular! Absolutely spectacular.
(drum instrumental) And connecting with another alley lane.
(speaks in foreign language) Oh look at that burger.
(Mark laughs) (speaks in foreign language) Dona Susana, what? It's an honor to be here.
(speaks in foreign language) I'm so happy to be here.
Oh wow, this a beautiful place.
(speaks in foreign language) Amazing community and ladyand owner of this restaurant, she's offering, she actuallysaid we can take off our shirts if we're hot and justeat without our shirts on and then she even offered totake, there's a shower in here.
A full shower.
We can take a shower maybe after the meal.
(Mark laughs) (speaks in foreign language) And I might have to take her up on that.
She wants us to come in thekitchen soon but she wants up to have a drink first.
(oil popping) Dona Susana starting to cook, she's cooking some fish, fried fish, she put a littlebit, I believe it's cassava flour on them, just on theoutside and then frying that and then she's gonna, we ordered some Moqueca which is the stewfrom Bahia, Salvador de Bahia.
(soup bubbles) (speaks in foreign language) But one of the main dishes that she cooks, that she prepares everydayis Moqueca which is, it's a very common Salvador Bahian dish.
It's a stew made withcoconut milk and especially Dende oil which is palm oil.
Which originally comes fromWest Africa and then was brought to the coast ofSouth America to Brazil and it's a very important ingredient for authentic Bahian cuisine.
We're sitting over here inthe alley but over here this is like a table just witha, it's actually a million dollar view overlooking the ocean.
(upbeat pop music) (speaks in foreign language) – Okay (speaks in foreign language) I think we got almost allthe dishes that she's serving today but you can havedifferent combinations of the different dishes.
(speaks in foreign language) That's the Bahian accent.
Cool, Moqueca dia-hia – Yahaya.
Which is the main stew, with manta ray fish.
So good with rice that's the problem.
The texture of her Piraois just incredible.
You have to actually shake the spoon.
I'm gonna start with the Moqueca.
Put this under the rice, ohthat color, the palm oil, and then that coconut milk in there.
Ensopado de Camarao.
This looks incredible, yeah, it looks like there's onions, there's tomatoes, that'sbeautiful and then just wrapped up in coconut milk.
Now the black eyed peas.
I'm doing my best to makelike a beautiful plate here, with everything.
And that completes, oh it'sjust chili sauce on top.
I gotta begin first withthe Moqueca Bahiana.
Haya? – [Guilhereme] Ahaya.
– Ahaya, Moqueca de Ahaya.
Which is the manta ray in the stew.
Wow that's so meaty, that's so thick meat, whoa.
Just asked for a spoon, gonna transfer to a spoon because I wanna soak up asmuch of that sauce as possible.
The sauce is a combinationof coconut milk and palm oil.
Oh wow! That is so rich, it almosttastes like melted butter.
The fragrance of thepalm oil yet so distinct, richness on top of richnessand then the manta ray.
It's so solid, it's so firm.
Gonna move over to the shrimpnow and you can see that's a totally differentcolor, I think there's no palm oil in that becauseit's a different color, it's almost pink in colorbecause of the coconut milk and then the tomatoes is in there, but there's lots of onions it's chunky.
Mmm! Oh wow, that's awesome.
Oh, richest, stickiest, coconut cream broken down with tomatoes for a sournessgive it that tartness plus the crunch of the onions, the firmness of the shrimp.
– Unique flavor, awesome.
– [Mark] Rafaela.
– The beans and that shrimp.
The creaminess is a gift.
– You cannot ask for abetter meal in Salvador, a more home cooked meal.
Black eyed peas.
Mmm, those are amazing too, the starchiness just kindof melts in your mouth.
Yet they're light at the same time.
Oil based chili sauce, butlook how delicious that looks.
Let's just take that bite right there.
(speaks in foreign language) That is awesome as well.
A little bit of a kick to it.
It has a little sourness to it.
Kind of like the oil holdingit together, wrapping it up.
Still got the Pirao to go.
And it's so yellow incolor from the Dende oil, from the palm oil.
It almost looks like pumpkin.
Mhm! That is amazingly sticky in texture.
And you do taste the aromaof the palm oil in there.
Finally, for some of the fish.
I'm not totally sure whattype of fish is this, maybe a type of mackerel.
But then yeah, she breadedit with just some flour and then fried it.
I'm gonna take this opportunityto have a little bit of the chili on there.
(speaks in foreign language) Mmm! That's delicious too.
Just the way she's breaded it, I think with cassava flour, gives it such an extra crunchon the outside and a little bit of that chili oil on top of there.
(speaks in foreign language) Perfect.
Yeah and the the food is hearty, it'sfilling, it's flavorful, and you know everything isjust cooked with so much love.
And by the way I'm justloving this T-shirt.
The air flow is actually perfect with this aerodynamic V-neck thatjust lets the air through.
And it also has roomfor stomach expansion.
Which is one of the most necessary things when you're in Salvador.
(speaks in foreign language) There's no way you cannot hug the chef after a meal.
(speaks in foreign language) Thank you, thank you.
Nice to meet you man.
(speaks in foreign language) Man I'm feeling a littleoff balance after that meal.
Dude did you see thatburger painted on the – Yeah yeah yeah.
– That is, we're comin' upon it again one more time.
This could be the world's largest burger.
Oh they're not open, thisis actually a restaurant.
We would definitely eat it.
Good to get a little exerciseclimbing back up but this, it's been an unbelievableexperience in Brazil.
A community literallyunderneath the highway.
They don't have a lot but theyhave a million dollar view, they're so hospitable andthey have hearts just of pure love and Dona Susana, shetook care of us like her own kids, she literally asked usto take showers if we wanted to huge heart, amazing people, that was just a life-changing experience.
From here we're moving onback to the kind of the center area with that elevatorthat we passed earlier.
(drum instrumental) We made it to an area called Pelourinho, which is the historic center.
It's also known in short as Pelo but this is the historicarea built by the Portuguese and this is actually theupper city what's known as upper city because there'san elevator that we saw from the car where you can go downto the coastline to the lower city so we're gonna takethe elevator but I think right as we got here we'reseeing a couple guys who are doing the Capoeirawhich is the form of art dance martial arts from Salvador.
(instrumental music) (speaks in foreign language) Good job man, good job man.
Now I don't begin to know allthe history and the culture around Capoeira but I knowthat it did start with slaves from Africa who came to Braziland they were practicing martial arts and defense butthey disguised it as a dance, as a performance and nowit's more part of a culture.
It's a beautiful part ofthe Afro-Brazilian culture.
(sings in foreign language) (man laughs) – Are you okay? – Yeah.
– Sure? Wanna try? – Such a skill, such anart, they're so strong.
When I was standing there Icould actually feel the wind of their legs kicking.
We're actually at the top of the elevator Lacerda elevator, constructionwas started in 1869 and it is 72 meters high and it connects the lower city which is belowocean level to the upper city which is on thecliff on the rock wall.
Now it's a historic landmark.
It's really one of the iconsof the city of Salvador.
It's 15 cents entrance to the elevator.
Definitely has been renovated.
It's actually used more almost like a public transportation.
– A public transportation.
That's why they charge only 15 cents.
– And that's also why it's modernized and weare now on the lower city.
Should have a full viewof the elevator above us.
(drum instrumental music) Just down from the elevatorand across the street is Mercado Modelo whichis one of the old markets, historical markets in thelower city of Salvador.
The market for the most partis a little bit touristy with souvenirs, with paintings, with clothes that you can buy here but they also dohave food and I'm actually just really loving the construction.
You look at the rocks on thebottom, giant slabs of stone and then the walls whichare this pure giant rocks just carved into the wallsand then even the arches.
Inside is mostly like souvenirsand things to remember Salvador by but on the outsideof the market there are a few food stalls, weordered a dish called Xinxin de Galinha which is a chicken stew I'm not totally sure, we're gonna find out.
(speaks in foreign language) That also just comes toyour table just piping hot boiling away that smellsunbelievably delicious.
Cooked in a clay pan and then served in a clay pan that's cooked in.
And then finally we also got a dish called Caruru which is a dish I've wanted to try, it's a stew madewith nuts, made with okra.
So it has a sticky consistency that look and smells delicious.
Gotta start with the Xinxin.
They have this chunks ofchicken, there's chunks of chicken just in thisamazingly rich, beautiful sauce with the shrimp for flavoring as well.
That is awesome-looking.
(drum instrumental) Some of the Bobo decamarao which is this stew.
It's so fragrant with the shrimp, with the sauce the coconut milk.
It smells amazing.
And finally the chili sauce, which this one looks amazing, it's like a chunky coriander, cilantro, onions, tomatoes, chilies.
This chili sauce deservesa plate as a main dish on the plate.
A spot on the plate as a main dish.
Her name is Jasiada and sheis just impressing us with her cooking skills, her knowledgeof food and just the way she cooks, she's just talkingmore and more about the food her cooking skills are amazing.
The chicken stew first.
Let me get a bite with someof the shrimp, some of the chicken, some of the rice, anda little dry shrimp in there.
And you can really smellthe cilantro in there too.
(crowd murmurs) That is amazing.
It's a rich chicken stew.
A tart from the tomatoes, those shrimp are reallyreally salty though like maybe you should onlytake half a shrimp because it's purely salted, crunchy, the chicken is soft it just kinda soaks up thatrich, creamy coconut milk.
This one is the Caruru.
Oh wow, it's is so amazingly sticky.
(speaks in foreign language) Mmm! That is all okra stickiness.
Oh I love it.
It is so gooey awesome andso amazing, I love okra.
And I love it has this kindof herbaceous, kind of nutty I think there might becashews and peanuts in there.
But along with that unique, slimy, amazing texture, the flavor is outstanding.
That nuttiness, that herbal taste to it.
Okay, moving on to the Bobo de Camarao and I'm gonna add some of thechili sauce onions into that.
With some of the shrimp in there.
(speaks in foreign language) The Caruru is amazing.
(drum instrumental) You taste the richness ofthe coconut but it's almost like sticky because she blendsin the yuca, the cassava which has a sticky, gummy texture to it.
The sauce is almost a starchbecause of that cassava in there, almost like elastic-y texture, and now for some of the Pirao.
Her Pirao is great.
– [Man] Thank you.
This is the type of foodyou can just kind of mix altogether and it justtastes amazing when you mix the different dishes together.
You get a little bit ofall types of starches, the rices, the cassava flour, the cassava porridge taste, the more mix of dishes on your plate, on your spoon at one time the better.
(drum instrumental) Yeah the gooey-ness of that, it's just fun to eat.
It kinda just slides around in your mouth.
Not too sweet.
(speaks in foreign language) It's called Romeo and Juliet? – Romeo and Juliet.
– A block of cheese.
Then with a block of guava-like paste.
– Usually in (speaks in foreignlanguage) in Rio de Janeiro we eat with white cheese that called (speaks in foreign language)we had with the yellow cheese which is pretty good.
– Mm! Yeah, that exact like contrast of flavors.
There's salty, sharp cheese, the guava, almost like sticky jam.
Such an incredible meal, I donot want to get off this chair but we gotta move, we gottago take the elevator back up to the upper part of the city.
(drum instrumental) (speaks in foreign language) That was cool, just tomostly say we did it.
Went up and down, now we're going back up.
(speaks in foreign language) That's just like a verticalup and down subway.
(drum instrumental) And just turning down one ofthe side streets now we are in Pelourinho which isthe historic center, the breeze coming up anddown these side lanes, it feels just like Lisbon, the cobblestone actually they're stone roads, the churches, the historic colorful buildings.
Michael Jackson filmedhis video out of that balcony and then there's nota lot going on this afternoon, it's just kind of a sleepyafternoon but this is where they officially play Olodum.
It's actually an officialassociation and students train playing the drumwith the famous Olodum beat here but this sceneryman, this entire plaza, I love the view down in this direction.
(drum instrumental) Historic center was very coolwalking around and especially learning Capoeira andthen seeing a little bit of the drumming, but we'reback in the car, we're driving through the narrow lanes ofthe old city on the cobblestone roads and on our way to one Boteco, which is a restaurant bar.
(speaks in foreign language) Can you hear that? Check this out.
This is, if you're not atthe game, at the stadium, this is how they watchmatches in Brazil and there happens to be a gamethis afternoon happening.
(speaks in foreign language) Absolutely awesome.
The place we're going tois called Boteco Di Janela which is just up ahead here.
– Look, this machine.
– [Mark] Oh, Makita.
Okay, a saw like a– – Saw, yeah.
– [Mark] Like a handsaw.
– Just feels great to sit down, the sun has been brutal today.
(speaks in foreign language) Just waiting for ourdishes to be prepared.
But he walking aroundselling common street snack which is grilled (speaksin foreign language), which is cheese.
He walks around the tub ofcheese is here and then he just literally like holdsit over the hot fire coals and roasts it.
(speaks in foreign language) – Which is the (speaks inforeign language) cheese.
(speaks in foreign language) – Perfectly grilled, perfectly blistered, that is freshly grilled cheese.
Oh wow! That is amazing.
That is awesome.
That taste like a grilledmozzarella stick but even more flavorful 'cause thesmoky, fire-roastedness.
That's so good.
And then a lot of peoplealso eat it with a little bit of palm syrup.
Okay, (speaks in foreign language).
Okay just one bite with thepalm, oh that's drippin'.
Oh man, that one bite.
It's pretty good.
That just contrast thesaltiness, not even that sweet but almost like fruity.
(speaks in foreign language) That is a tasty appetizer.
(speaks in foreign language) Is this the blood stew? They're about to dish themout, one is like a blood and organ stew and thenanother one is called Sururu which is a local shellfish from this kind of like a clam.
(speaks in foreign language) Rice, this one is the Sarapatel.
Which is the organ stew.
That looks amazing, sorich with blood and organs.
Looks like there could besome fat cubes in there too.
Mmm! You taste all of theorgans but it's so soft, it's so tender, slightlyorgan-y, slightly iron-y I mean.
Really rich from the blood.
And then you taste onionsand tomatoes in there.
This is the soup with those shells.
Kind of like sea snails andthey're all, almost look like intestines because of the waythey've already been taken out of the shell.
Yeah, it's almost like nutty tasting, those shells are amazing though, like snails but kind of chewy, kind of squid-like, just a thick, rich, not too heavy, like aseafood chowder almost, water based chowder.
Sururu is stew which iskind of eaten like a soup, and squeeze in that lime.
Oh yeah, you can see littletiny shells, you can see them when you dig it out.
Oh that squeeze of fresh lime.
That's also, it's light inflavor but really focused on the seafood, on those shells.
It has kind of a clam taste to it.
Hearty, not oily, not too richjust focused on those clams and top it with a bit of that chili sauce.
(upbeat pop music) The citrusy-ness of that, and again all over Brazil they have different chilisauces, amazing chili sauces that one is a little bit spicy and also kind of citrusy and oily.
She cooked it so clean, so pure tasting, it doesn't have any kind ofoff flavors, they're gonna include all the organs and blood.
Beautiful atmosphere, beautiful people, amazing food.
From here we still have onemore Bahian Salvador street food to eat and it's probablythe most famous street snack, street food inall of Salvador Bahia.
If you come here you cannot miss it.
We are a little bit early, they're just setting up.
(latin music) I cannot wait to try my first Acaraje.
Acaraje is a directWest African snack food.
It is both a religious food, West African, Afro-Brazilian used as anoffering, as a religious ceremonial food but it'salso the most common, the most beloved BahianSalvadorian street food snack.
It's called Acaraje de Ivoneand Ivone is the mother, she's not here today it'sher day off but the daughters are taking very very good care of us.
Begins again with the mixtureof black eyed pea flour, it's more like a batter butthey whip it up so it's almost like pastry-ish almost like a biscuit, and it looks fluffy and airy.
But then she makes a perfect spoonful, drops it into the palm oil, that's why the oil is so dark, so orange, the Dende oil, the palm oil it has to be.
(speaks in foreign language) – Dona Ivone.
– Dona Ivone, she could not be here today but Guilherme justcalled her on the phone.
– She happy, her daughter called us– – Oh awesome.
– Her daughter call her mom to say hi.
– They're so friendly.
(speaks in foreign language) What is that? (speaks in foreign language) Ah, okay.
(speaks in foreign language) (drum instrumental) It's just sproutinglike a blooming flower.
Look at that, it's like a happy face.
Vatapa is just oozing out, I'm gonna try to maximize my first bite, get allthat crispy fritteryness, all that gooey Vatapa and Caruru, and the shrimp and saladall together in one.
(woman laughs) Oh wow! That is stunning.
That is unbelievably delicious.
When I took a bite, the oozy, gooey, Vatapan and Caruru just squeezed out onto my cheeks.
No, I do not want to use a napkin.
I'm gonna hold it there.
Actually bun, the black eyedpea bun is so light and fluffy and biscuity but so crispyon the outside from that palm oil then you got theCaruru which has the slimy, okra, nutty taste to it.
Got the salty shrimp, you gotthe refreshing green tomato, unbelievably delicious.
Chill dude, that is amazing.
– My mind is blown trying to comprehend all of that flavor, wow! – Literally the stickinessof that okra, it almost acts like cheese, it's like ahealthy cheese because there's just natural stickiness from that okra.
I am just blown away by this.
When you hear the word Salvadorde Bahia, this is the food that people talk about, and now I know why.
It is that good, just anamazingly delicious food and the culture that surroundsit, the people that surround it are what make itspectacular, this place, Ivone.
Acaraje de Ivone.
This is unbelievable.
Restuff it with everybite, it kinda just slides, oh man I'm just gooing all over the place.
I just lost a shrimp tail.
(speaks in foreign language) – We have that in Riobut we can't compare, this the real deal.
– [Mark] Seriously good man.
(Mark laughs) Look you added on more, lookat how just perfect that is.
(Joel laughs) I just thought I'd put my face in it.
Like that is as good as asnack can get, I can't think of a better afternoon snack than this.
Okay, final bite.
I'm tryna scoop up all that droppings.
(paper crunching) The Abara is the same fritter but instead of being friedin palm oil, it is steamed so it's kind of a, I meanit's not a crispy version, it is more of like asteamed bread version.
There's definitely astrategy to eating these, I know that was my only firsttime so I had a terrible strategy that just, I lostingredients left and right but I know if you're an experteating this, you probably can eat the whole thing cleanand not waste anything.
Re-stuffing is not really working, I think I gotta just put my face in it.
That is stunning, thegooeyness of the okra, the nuttiness, Vatapawhich glues it together.
The freshness of those green tomatoes, and then the salty shrimp.
Do you have a strategy foreating so you don't get messy (Mark laughs) They are amazing.
(speaks in foreign language) I think I got a littleVatapa in my eyelash on that last bite.
(Mark laughs) – Why am I laughin'? I had one up here so.
– One of the greatestafternoon snacks maybe ever.
It's so good, two back toback the Abara was literally double the density and that'sfilling, very very filling.
They're so cool, they're so friendly.
When you are in Salvador de Bahia, this is a must, must come to.
(speaks in foreign language) Gizelle.
(speaks in foreign language) – Thank you so much (speaksin foreign language).
Ultimate experience and aswe're leaving there's another guy who came and he told Joel, he's like you have the Acaraje lipstick.
And I just noticed, I've got it too.
Acaraje lipstick, I'm gonna keep that, that's like a cookiemustache but just better.
(guys laughing) The wrong car.
An absolute must eat snack when you're in Salvador de Bahia and anabsolute must eat stall.
Go say hello to themwhen you're in Salvador.
– You hit the spot again.
– It's only right that Iend this street food tour of Salvador de Bahia on thebeach, on the Atlantic Ocean.
The natural beauty here, thepeople, I'm just absolutely blown away by the peopleof Salvador de Bahia.
The people, the warmth, the hospitality, the Afro-Brazilian culture, it was an honor to have a chance to be here, tolearn about the culture, to learn about the music, the history, most importantly the food.
From the home cooked fullrice meals to the Acaraje, this is actually the finalvideo of this entire Brazil food and travel series.
If you haven't seen theentire series, we traveled all around Brazil eating someamazing food but especially learning about the culture, learning about the different diversities of destinations and the foods all the way from Rio de Janeiroall the way to the southern areas to the northern tothe Amazon to Salvador, to the coastline and I'llhave a link in the description box, you can click that link, you can watch the entire Brazil food series, all ofthe videos are in that series.
If you haven't already seenthem, go back, watch all the videos in order right now.
I just owe it to the people of Brazil for being so warm, so welcoming.
I wanna say a huge thank youto everyone who made this happen, to everyone we metalong the way and everyone who shared the food with us.
A big thank you to Guilhermeand Rafaela for taking us around, for being withus and I'll have their link in the description boxesas well and then finally a huge thank you to youfor watching this video.
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Big goodbye from Brazil, from Salvador de Bahia where our trip to Brazil ends.
Thank you so much for watching and I will see you on the next video.