AIPIM

BACK TO THE BRAZILIAN ROOTS

Magda Moraes, photogenic and joyful chef and owner of AIPIM, serves original Brazilian cuisine with her ‘Brazilian roots kitchen’. Therefore, she called it AIPIM, another word for cassava, mandioca or Brazilian arrowroot; a starchy tuberous root. This root is the third largest source of food carbohydrates in the tropics, after rice and maize and commonly used in Brazilian cuisine.

EVERY DISH HAS ITS OWN STORY

Magda serves dishes such as arroz carreteiro (truckers´ rice) and noodle retinue; fried spaghetti with sundried meat (carne de sol) and parsley, accompanied with wahoo straw (aipim palha). This dish is a traditional breakfast of farmers as a heavy meal before bringing the cattle from one place to the other (which could take days or weeks).

Another local dish is fried breaded (with corn meal) curimba fish; a cheap fish because it is hard to prepare and has many bones. Every dish here has its own nice story and history to it.

Our personal favourite was the starter of artisan yuca bread with bocaiuva nut pesto, butter and semi-dried tomato confit (the best ever!).

BRAZILIAN DRINKS