First time trying Pão de Queijo — completely converted

I had never tried Pão de Queijo before this visit and I wasn't sure what to expect. The smoky and umami-deep taste hit immediately and made sense of the dish in a way descriptions never quite do. dried shrimp is an ingredient I'd not encountered used quite like this before.

The a São Paulo padaria setting added something to the experience — this kind of food makes sense in that environment. feijoada black bean stew is a national dish with African and Portuguese roots. My server recommended guaraná Antarctica alongside and it was exactly right. I've been telling everyone to try Pão de Queijo. Outstanding first encounter.