means ass face. seriously. anthony: ass face? leonardo paixao: it s actually exactly the words. anthony: so how was the how was your dinner tonight? were you were you busy? leonardo paixao: you know what happened tonight? it came like three clients. a lady with her husband and her chef. and she said, oh, this is my chef. he is going to eat and me and my husband are not because we re eating special food for detox. we re full of restrictions and we brought we brought our soup, so if you can please heat my soup for me because detoxing. anthony: detoxing from what? what are you, a heroin addict? i mean, go home and do some more heroin. thank you, guys. group: thank you, tony. anthony: to minas. there s always somewhere that cooks come from. usually it s the ass-end of a country. here it s different. it s not just where the cooks are, but food and ingredients and some pretty amazing visual
and if you split the words, it means ass face. seriously. anthony: ass face? leonardo paixao: it s actually exactly the words. anthony: so how was the how was your dinner tonight? were you were you busy? leonardo paixao: you know what happened tonight? it came like three clients. a lady with her husband and her chef. and she said, oh, this is my chef. he is going to eat and me and my husband are not because we re eating special food for detox. we re full of restrictions and we brought we brought our soup, so if you can please heat my soup for me because detoxing. anthony: detoxing from what? what are you, a heroin addict? i mean, go home and do some more heroin. thank you, guys. group: thank you, tony. anthony: to minas. there s always somewhere that cooks come from. usually it s the ass-end of a country. here it s different. it s not just where the cooks
cooks in them. anthony: oh yeah, oh yeah. leonardo paixao: if you go to her place, you got a lot of those. anthony: chef leo paixao is also asking that question. born and raised here, he grew up cooking traditional mineira cuisine and went on to study in france under the likes of joel robuchon. now he s back with his own place glouton. leonardo paixao: so we are up at the central market at bello horizonte. mineas gerais is a central state and we share with every other state around. it s very democratic up here. uh, the people come here they can have a haircut, they can buy like living chicken or good cheese from france. anthony: if mineas is the heart of brazilian cooking, then the mercado central is the heart of mineas. it s the place where everybody shops, including chefs like leo, who are focused on giving mineiras products the attention they deserve. this is a country where there is a lot of fruit that i ve never seen outside of brazil. leonardo paixao: yeah. anth
slow-cooked cows foot and/or other bits, tender and tasty and, believe me, one of my favorites, especially at this hour. we opt for the elite version with a raw quail egg because, well, need i remind you my confirmed record of egg sluttery? leonardo paixao: good stuff. anthony: wow. nice. this is like the greatest thing ever. leonardo paixao: so they tell that they serve 170 kilos of cow foot everyday. anthony: so that s about 350 pounds of, yeah, cow foot. and all that good stuff it ended up in here, man. gelatin, man. chef: the importations its its big. have a beer. it s never too busy. but it goes on 24 hours. anthony: it s sort of a stout. leonardo paixao: it s a cow breed caracu. and if you split the words, it
anthony: this is bruna martins. she owns a restaurant, birosca, where she cooks the food of her childhood, the food she learned from her grandmother and her nanny. leonardo paixao: so when you are a kid here, your family obligates you to eat jiló. anthony: why? marise rache: because i think i think it was to teach children to eat different flavors, different sensations. anthony: leo is a friend of bruna s and of marise and denise rache owners of d artagnan, one of the first ambitious fine-dining restaurants in belo to be owned and operated by women. was it particularly hard as women starting in the business 20 years ago? marise rache: when we began, there wasn t a lot of women chefs. and we decided to open a restaurant because we like to cook together. denise rache: i think nobody trusted us.