Jiquitaia, Mocotó, Metzi and De Primeira Botequim are some of the addresses that present recipes inspired by the Spanish habit of ‘snacking’
The second edition of the Sao Paulo Tapas Festival will begin on Saturday (15th). The event, born from an initiative of the Spanish Tourism Office (Turespaña) and curated by food journalist Luiza Fecarotta, brings together 25 locals from São Paulo who have created recipes inspired by the Spanish custom of “tapear” (you haven’t read this wrong!). In the Iberian country the term represents the act of having a snack and sharing some dishes, in the company of a drink or a glass of wine.
Among the participating venues are the bars De Primeira Botequim, owned by the chef couple Gabriel Coelho and Júlia Tricate, Koya88, managed by chef Thiago Maeda, as well as the Jiquitaia restaurants, managed by chef Marcelo Corrêa Bastos and his sister Nina Bastos, the Mescla, by chef Checho Gonzales, and Make Hommus. Not War, by the couple formed by chef Fred Caffarina and gastrologist Talita Silveira.
A jury made up of industry experts will visit the premises, with the aim of choosing the best tapa of the festival: the winner will win plane tickets to Spain. And, for the first time, the event will include a popular vote. The public will have the opportunity to choose their favorite dish of the event on the Turespaña website, as well as competing for a dinner with a companion in the venue chosen as the best of the festival.
The festival will last until June 30th. Below, take a look at some of the highlights from the event. See the full selection on @festivaldetapassp.
First Botequim
The chef couple Gabriel Coelho and Júlia Tricate, of the De Segunda restaurant, took inspiration from the classic Rio taverns to create the concept of the bar, located in Vila Madalena. The restaurant’s signature dish for the event is calamari with fried tomato, avocado and pepper powder (R$46).
Where: R. Aspicuelta, 271, Vila Madalena. 3816-5186. @deprimeira.botequim
Jiquitaia
The Brazilian restaurant, run by chef Marcelo Corrêa Bastos and his sister Nina Bastos, occupies a charming villa in the Paraíso neighborhood. For the occasion, the chef presents the mini potato omelette with cod, olives and aioli sauce (R$ 29).
Where: R. Coronel Oscar Porto, 808, Paraíso. 3051-5638. @jiquitaia
Koya88
During the festival, the Asian bar led by chef Thiago Maeda in Vila Buarque will offer crunchy nigiri with vinegar powder, soy sauce, cured red snapper, kombu, tomato powder and jamón (R$28, the pair).
Where: R. Jesuíno Pascoal, 21 years old, Vila Buarque. 94066-8846. @koya88
Make the Hummus. Not the war
The restaurant, run by chef Fred Caffarina and gastrologist Talita Silveira, offers the kuyruk cigar (R$ 28) as a suggestion for the event. It is a cigar of buttered cabbage stuffed with oxtail and cateto rice, which comes to the table with mutabal, white bean cream, Turkish style butter bean salad and quail egg with soft yolk.
Where: R. Oscar Freire, 2270 – Pinheiros. 99176-5171. @makehommus
Mapu Bao and snacks
The chef couple Caio Yokota and Victor Valadão, who share the cuisine of the Taiwanese restaurant, presents for the event fried chicken (R$40), with malah sauces, based on peppers such as Sichuan, and Taiwanese tartare, based on mustard fermented, red onion and cucumber pickles, jujube and Taiwanese katsuobushi (dried bonito fish) oil.
Where: R. Áurea, 267- Vila Mariana. 5081-4070. @mapubaos
Merge
Latin American cuisine is the protagonist of the restaurant run by Bolivian chef Checho Gonzales in Barra Funda. Mussels in tomato sauce (R$ 38, three units), artisan toasted bread with marinated mussels, tomato in butter and white wine.
Where: R. Sousa Lima, 305 – Barra Funda. 91107-8943. @mescla_restaurante
Metzi
Mexican cuisine prepared with Brazilian ingredients. Here is the concept of the restaurant managed by the chef couple Luana Sabino and the Mexican Eduarto Ortiz. Their suggestion for the festival is sopecito (R$56), roasted and nixtamalized corn pasta, with a rim filled with octopus, cambuci and black beans.
Where: R. João Moura, 861 – Pinheiros. 97604-4920. @metziristorante
calf’s foot jelly
Only the branch, in Vila Leopoldina, of the rustic cuisine restaurant participates in the tapas festival. Chef Rodrigo Oliveira’s proposal is the cassava tortilla with confit sun-dried meat, Northern cream cheese and biquinho pepper sauce (R$32.90, two units).
Where: R. Aroaba, 333, Vila Leopoldina. 3294-4814. @mocotorestaurante
Gizzard
With two locations in the city, in Santa Cecília and Pinheiros, the cafe run by chef Romulo Morente is known for its snacks and snacks, enjoyed on the sidewalk. The proposal for the party is the morcilla with toasted onion and pickled onion (R$ 15).
Where: R. Canuto do Val, 136 – Vila Buarque. 2385-2144. @barmoela
Tapas Nit Bar
Located in his Tanit restaurant, Catalan chef Oscar Bosch runs the Spanish cuisine bar. The pancake (R$55), lechón (suckling pig) taco with pineapple pickles and gochujang pepper sauce is Bosch’s suggestion for the event.
Where: R. Oscar Freire, 153 – Jardim Paulista. 3539-9795. @nit_bardetapas
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
