The new Mocotó offers good PF options, novelties such as the peasant version of the Basque cake, made with ricotta from the north, as well as house hits, such as tapioca dadinho, cracklings and caipirinha with three lemons
I do not hide the joy of having a Mocotó in Vila Leopoldina – the original, in Vila Medeiros, is still there, with the peasant cuisine of the northeast revisited by chef Rodrigo Oliveira, full of iconic dishes and all the attractions that have won awards and placed the suburb in the international food tour. But the distance and traffic from São Paulo make it difficult to have lunch there during the week, unless you are in the North Zone. Well, problem solved: Mocotó today officially opens a branch in Vila Leopoldina, where the O2 Filmes restaurant used to be.
The new house maintains the style of the venue, with the same soundtrack ranging from Asa Branca to xaxado, walls in earth tones with green ceramic wall tiles and wooden tables with yellow formica. It also has an outdoor space at the entrance, an open kitchen and a counter from which the famous caipirinhas are made (responsible for livening up the equally famous waiting line, a hallmark of the suburban house). The one with three lemons is my favorite (R$34.90), but if you want a change, order the bonito maria, with cachaça, cashews, passion fruit and cajá syrup (R$34.90).
Mocotó’s rumors are serious stuff. Start the traditional way: a portion of tapioca dadinhos with coalho cheese (R$ 20.90, 6 units.) and one of the spectacular cracklings, which comes with the fat and meat well separated, fried to perfection with the soft meat and crispy crust (R$17.90). But give a chance to two great novelties, the fried pirarucu (in a very delicate breading, based on carbonated tucupi and cachaça) served with coriander mayonnaise, jambu and parsley (R$29.90); and the large sun-dried meat croquette with a creamy filling (R $ 12.90, 2 pcs.).
One more cachaça caipirinha with Tahitian lemons, Sicilians and cloves and you’ll be ready for the main course. There are two roads and I would not give up on both. Order the small portion of baião de dois à moda do chef, a combination of rice, beans, coalho cheese, sausage, bacon and dried meat (R$28.90, small) and one of the best novelties of the new house, the mocoshuka, version site of the Jewish shakshuka, in this case made with tomato sauce, peppers and rustic spices (coriander seeds, cumin, pepper and paprika), yogurt, pork rinds (Brazil nuts in the vegetarian version) and perfect organic eggs, with yolk soft and gelatinous albumen (R $ 28.90).
Also try another novelty, the braised beef tongue in wine sauce, accompanied by canned food (R$ 32.90), a combination of flavors built from long cooking and a soft texture, not to be missed. For dessert, try the sertaneja version of the Basque cake, made with northern ricotta and tulha cheese, served with guava paste (R$24.90). Well, the PFs, the escondidinhos, the vegetarian versions of the dishes and many other novelties are still missing… You know what? You’d better get back there. That’s what I intend to do, often.
Rua Aroaba 333, Vila Leopoldina. From Monday to Sunday, from 12:00 to 17:00, tel. 3294 4814
Source: Terra
Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.
