Roasted fish (mosli)
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A trip to ‘The Pink City’ includes two really important things — exploring the stunning forts and palaces, and savoring the delicious authentic Rajasthani delicacies. Jaipur is famous... Read more
At the Sunday feira in lovely historic Cachoeira, in the state of Bahia, Mom was shopping at the flea market, while I found myself gravitating upstairs to the top of the two-story Mercado. Below, the market was in full swing, with dealers selling fish, grains, fruit, all kinds of tripe and guts (with accompanying smells); upstairs, I discovered countless little barzinhos, where the locals were grilling and drinking and eating and dancing.
There was fresh caju fruit (cashew) everywhere--a particular passion of mine--so I decided to try to get a caipirinha de caju. I shyly went up to a bar that had a bowl of the lush and succulent fruit on the counter, and asked the barman if he could make a caipirinha with the caju. "Claro," he smiled, and a woman took the caju mysteriously to the rear of the establishment. She came back with the fruit on a plate, accompanied by a small glass full of cachaça (the Brazilian national liquor made from fermented sugar cane juice, a staple ingredient of caipirinha).
Feeling like the total gringa, I said, "Mmm, excuse me, but I was hoping you could make me a caipirinha." The guy smiled, with the teeth that he had, and said, "That's how we make a caipirinha. Bite the caju, and then drink the pinga [cachaça]." To howling laughter, I bit the caju, and as it dripped all over my chin, I downed the pinga. Let's just say it took me a while for me to catch up with Mom, a few caipirinhas later.
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