"Chef Mara Salles might as well be the first lady of Brazilian cuisine. At Tordesilhas, she serves regional, home-style cooking with vibrant touches, highlighting the country’s cultural diversity, from bobó de camarão (shrimp in cassava puree and red palm oil known as dendê) to northern tacacá soup made from dried shrimp, manioc root, and jambu (a native fruit that creates a pleasant tingling sensation on the tongue)." - Rafael Tonon
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