Best Acarajé I've had — and I've tried a few

Having eaten Acarajé at several restaurants over the past year, I can say this version is the best. The sweet from tropical fruits quality is more pronounced here than anywhere else I've tried. manioc flour farinha is handled with real knowledge — you can taste the difference.

This is proper a Rio de Janeiro boteco bar cooking, not an adaptation for foreign tastes. caipirinha was the obvious choice and the combination was perfect. Brazilian cuisine reflects indigenous, Portuguese, and African culinary heritages in equal measure. Would return for this dish alone.