In the first half of January 2024, the rains have returned to the Center-West region of Brazil, however, for some, the rain has arrived a little too late to salvage soybean crops.
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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. anthony: a lot of i
and if you re lucky, fresh eggs. oh, there we go. eduardo maya: oh there we go, very nice. that s the tongue ox tongue. anthony: yup. eduardo maya: that s the foot. the pig s foot. anthony: right. eduardo maya: may i? anthony: oh, yes, please. luiz otavio: the food from mineas gerais has nothing to do with our climate. anthony: yeah, you re right. this is cold-weather food. luiz otavio: yes. this meal is nice. anthony: yeah, right? eduardo maya: it s a very comfort food, isn t it? he prepares the tongue every day. anthony: you have a great culinary tradition here of flavors. you have fantastic ingredients, but in upper-class bello horizonte, people are insecure about their food until recently. where did this come from? luiz otavio: it s a plague italian and french food. eduardo maya: i used to say it s a complex. anthony: right. eduardo maya: like a trauma we ve been in from who colonized us, so they posed it and we have excellent products. good prod
eduardo maya: oh there we go, very nice. that s the tongue ox tongue. anthony: yup. eduardo maya: that s the foot. the pig s foot. anthony: right. eduardo maya: may i? anthony: oh, yes, please. luiz otavio: the food from mineas gerais has nothing to do with our climate. anthony: yeah, you re right. this is cold-weather food. luiz otavio: yes. this meal is nice. anthony: yeah, right? eduardo maya: it s a very comfort food, isn t it? he prepares the tongue every day. anthony: you have a great culinary tradition here of flavors. you have fantastic ingredients, but in upper-class bello horizonte, people are insecure about their food until recently. where did this come from? luiz otavio: it s a plague italian and french food. eduardo maya: i used to say it s a complex. anthony: right. eduardo maya: like a trauma we ve been in from who colonized us, so they posed it and we have excellent products. good products in france, they make good food in france with