"After moving downtown to open A Casa do Porco, his wildly popular salute to pork, chef Jefferson Rueda has launched his follow up: Hot Pork, a hot dog specialist with a purist bent. Rueda spent three years studying every aspect of the classic dog, and the result is that everything from the buns to the sausages at Hot Pork are handmade. Dogs come simply dressed with only guava ketchup, tucupi-spiked mustard, and pickled onion, and there’s a vegetarian version made with tofu and mushrooms called the Not Pork. To drink, find natural soda, beer, and cider on tap." - Rafael Tonon
Photo by Rogério Gomes
