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100 Restaurants Worth a Pilgrimage: North America & South America

F&W polled dozens of our favorite globe-trotting chefs to find out what restaurants they're dying to go to. Here, the chefs' picks in Nor...
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Slide 27 of 33
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São Paulo: Mocoté

At this cachaça bar in the northern suburbs of São Paulo, chef Rodrigo Oliveira obsesses over the cuisine of his father’s native Pernambuco state in northeastern Brazil. The chef reinvents classics like carne de sol—a salted beef dish similar to jerky—by cooking the meat sous vide for 24 hours and serving it on a hot stone with roasted garlic and vinegary regional peppers. mocoto.com.br

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