Restaurante Origem

In Salvador, Brazil, Afro Brazilian Religion Shapes Street Food and Fine Dining | Eater

"Launched in 2016 by chef Fabrício Lemos and pastry chef Lisiane Arouca, this award-winning tasting-menu venue mines the biomes and culinary traditions of Bahia to spotlight rarely seen terreiro dishes and reinterpret them with fine-dining techniques. Offerings range from traditional plates like efó (a herb-based stew with língua de vaca, dried shrimp, and peanuts, associated with Nanã) to inventive creations such as ravioli filled with vatapá and a monochromatic, Nanã-inspired composition using purple-yam purée, Brazilian zebu beef hump, and red-wine béarnaise. The restaurant deliberately uses Candomblé foodways as a creative springboard—sometimes courting controversy, as with an early fusion snack that combined acarajé and abará—while positioning these dishes as a means to celebrate Black culinary heritage and combat cultural erasure." - Rafael Tonon