The culinary of the Brazilian northeast backlands, which forms the ancestral core of chef Rodrigo Oliveira's art, is strong enough to sustain the body through long toiling hours in a harsh environment.
I could balance the fortifying entrée I have in mind with a salad. But Mocotó"'s most famous broths – the cow's foot concoction which gave the restaurant its name and mocofava, a version with fava beans, can be ordered in mini cups, so I've decided to try both.
Still made according to José Oliveira's original recipe, the mocotó broth is delightfully seasoned, thick in the right measure, and has a strip of gelatinous meat you can cut up with your spoon.
