Brazilian Bacalhoada

Natalia Pereira, the chef and co-owner of downtown L.A.'s WoodSpoon restaurant, talks about food with the same careful attention to detail with which she cooks. “Food is a very provocative thing; you can learn a lot from it,” she says over a large cup of cafe com leite made on the kitchen stove with thick, twice-boiled milk and dark, aromatic coffee - just like the kind found at Rio’s “dirty foot” bars.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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