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leonardo paixao: we re getting to pequi season now. anthony: oh, yeah. leonardo paixao: and people get, like, overwhelmed by the just like they eat it like anthony: every day. leonardo paixao: every day. anthony: the infamous pequi, loved and hated in equal measure. it s described by both camps as tasting sweaty or like a barnyard. and if you bite too deep, you get a mouthful of hundreds of nano-spikes requiring professional extraction. and if you dig into the pit, big problem. leonardo paixao: big problem. anthony: it s just this thin layer on the outside. leonardo paixao: thin layer. and it s so, so strong. leonardo paixao: our vegetables she s my supplier. so this is taioba, this big tropical leaf here. anthony: this is the kind of fundamental mineria ingredient you didn t find in restaurants here until recently. leonardo paixao: and it s like it is part of like the forgotten vegetables. they used to weed it out of the

Leonardo paixaoInfamous pequiBig problemThe pitFundamental mineriaBig tropical leaf