eduardo maya: boteco in minas is a bit like the italians. we eat a lot of pork here. an important thing about the boteco in minas is that they serve real food food from minas gerais. anthony: so what are we having tonight? eduardo maya: i think we are having tongue, of course. ox tongue. anthony: right, uh, i m intrigued what eduardo maya: would you like some tripe as well? anthony: i think a little tripe as well. eduardo maya: would you like some hand of the pig? anthony: yes, yes, yes. eduardo maya: so now you are gonna you are going to go deep, deep inside minas. anthony: i m happy. yes. eduardo maya: lovely. okay. [ shouts in portuguese ] anthony: ox tongue cooked with basil, mint, and pepper. perhaps the most famous dish in minas. beans, mantioc flower smoked in cured meats. 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 pi
to see the people happy. and to see them come to me, i construct here a state of mind. anthony: is it important at all that the people who come here understand art? does it matter that someone comes and looks at matthew barney or chris burden? bernardo: they understand. anthony: they understand. do you think rich, poor, farmer? bernardo: no, no way. children. go ask children. they understand. i want to ask it you one question. when you was children, how was first drawing you did in your life? you did a mountain, a sun, a small house, a hill? anthony: yes. a hill with a house and a sun, probably.
where the family is. behind the counter full-time. anthony: mom and pop. eduardo maya: mom and papa, yeah. anthony: eduardo maya is a self-taught gastronome and paterfamilias of the boteco scene here. luiz otavio, a beverage tycoon who specializes in the legendary cachaca, of minas gerais. eduardo maya: if the boteco is good, people come all over town. it s like a home outside our home. luiz otavio: it s a group therapy. anthony: what do you talk about? eduardo maya: we talk about everything but business. anthony: sports? luiz otavio: jokes. eduardo maya: sports. luiz otavio: women. eduardo maya: food. luiz otavio: food. anthony: eduardo had previous incarnations as a banker and then as an entrepreneur. but he threw it all out in 2000 to start the comida do buteco, an annual competition for botecos. it s a big deal here and it raised botecos from male-dominated, dirty glass joints to the centerpiece of the minera social scene. so what s on the menu?
anthony: you have good products, right? leonardo paixao: yeah. anthony: so why not use them? leonardo paixao: yeah. anthony: bar da lora is named after its owner, also known as the blonde, who is the first woman to run a bar in the mercado central. it s a place to order a cold beer, wedge yourself shoulder-to-shoulder into a small table, and order this. you want this by the way. this place is famous for leonardo paixao: this place is famous for liver with jiló. jiló is very important to us. it s like an eggplant, but it s green and you need to eat it while it s still green, because if it ripens, it gets so bitter you can t eat it. anthony: all the food here is like if you if you bite too far into the pit, it stabs you. if you if you eat it at the wrong time it poisons you. leonardo paixao: uh, dangerous stuff, huh? anthony: lyon has paul bocuse. mineas has chef ivo faria, owner of vecchio sogno. he s the godfather of mineria cuisine and ingredients. [ ivo fari
department system that controls with an iron hand, you know? anthony: i can tell that. i mean, it s tough. galastro: we ve got a lot of problems here in minas with our cheese, cause it s made of raw milk. i ve never seen or heard anyone that even got sick by eating our cheese. by our blood sausage. we grew up eating that. felipe: should we bring the milk? anthony: yeah, sure. yeah. anthony: and the piece de resistance, frango ao molho pardo. chicken in brown sauce, baked in a clay pot finished with the blood of chickens fresh killed this morning. anthony: whoa. yeah. that s awesome. phew, all right. served with piqui rice, farofa, and of course, cachaça. cheers. group: cheers. galastro: brazil people say anthony: which means eat food of the ? galastro: eat on your knees. anthony: eat on your knees? galastro: yeah. just like saying prayers for the food. thanking the food.