Tabuleiro do Acarajé
Restaurant · Santa Cecilia
R. Jesuíno Pascoal, 30 - Santa Cecilia, São Paulo - SP, 01224-050, Brazil
Highlights
Iconic Bahian acarajé with vatapá & caipirinhas
Iconic Bahian acarajé with vatapá & caipirinhas
"The state of Bahia in the northeast of Brazil is more heavily influenced by Africa than any other part of the country, in everything from music to religion to food. The region’s famous dish is moqueca, a rich seafood stew of palm oil and coconut milk, but at O Tabuleiro, you’ll find only one dish—acarajé—and it’s the best version in the city. Similar to West African akara, this black-eyed pea fritter is filled with caruru (an okra stew), vatapá (a shrimp paste), whole dried shrimp, and vinaigrette, all in one busy bite. Wash it down with a smoky-sweet caipirinha, which is almost as notable as the fritters." - tome morrissy swan
"The state of Bahia in the northeast of Brazil is more heavily influenced by Africa than any other part of the country, in everything from music to religion to food. The region’s famous dish is moqueca, a rich seafood stew of palm oil and coconut milk, but at O Tabuleiro, you’ll find only one dish—acarajé—and it’s the best version in the city. Similar to West African akara, this black-eyed pea fritter is filled with caruru (an okra stew), vatapá (a shrimp paste), whole dried shrimp, and vinaigrette, all in one busy bite. Wash it down with a smoky-sweet caipirinha, which are almost as notable as the fritters." - Tomé Morrissy-Swan
"Acarajé is one of the most iconic foods in traditional Brazilian cuisine. The humble fritter is a product of African-influenced food culture common in the state of Bahia. Black-eyed pea flour is deep-fried in red palm oil, split in half, and stuffed with vatapá (a creamy and spicy stew made from bread, shrimp, coconut milk, peanuts, and palm oil). This tiny Tabuleiro counter serves the best in town." - Rafael Tonon
Niki Ta
Bo-sung Kim
David S
Rogério Neves
Andy Bookas
Francisco M. Guedes
Luciano Candeias
Washington Azevedo
