Our Roots
Continuing on with our 'Getting to Know' blog series where we search for must-see places across South America, this week we're travelling to Salvador, Brazil.
Overshadowed by the huge tourist giants that are Rio de Janeiro and São Paulo, this wonderful destination often flies under the radar.
Founded by the Portuguese in 1549, it was actually the first capital city of Brazil, a title it held for more than 200 years until 1763. It's also home to 2.9 million people.
The city has both a Lower Town (Cidade Baixa) and Upper Town (Cidade Alta), which are split by a steep escarpment, almost separating the city into two.
Interestingly, the Elevador Lacerda, the first urban elevator in Brazil, is used to cross into the two different towns, leaving you with quite the breathtaking view from its top platform.
It's a care-free and friendly event, and often lasts until the early hours of the next morning.
Located in the Barra neighbourhood of Salvador, this popular beach is sandwiched between a white colonial fort and a hilltop, whitewashed church.
Since the beach is in a bay, the water is very calm, making it ideal for a quick dip to cool down.
If you're planning to spend the day at the beach, it's worth sticking around for the sunset. Due to it being west-facing, there can be some spectacular sunsets that disappear behind the seemingly endless horizon.
Although this is the most common and modern way of creating feijoada, it actually used to contain more ingredients. Vegetables such as cabbage, kale, potatoes, carrots, pumpkin and banana were added at the end of cooking, allowing the steam from the beans and meat to cook the vegetables. This was done particularly in the north-east, especially in Bahia and Sergipe, and so some consider it to be the true way to create feijoada.
If you'd like to give feijoada a try, it's available on our salad bar. You might just love it as much as we do, Fazendeiros.
What do you think about Salvador? We'd love to hear your thoughts of this beautiful location over on Facebook and Instagram, or in the comments below.