Salvador, Brazil in 2003 was a vibrant, pulsating stop during Season 2 of A Cook’s Tour, where Anthony Bourdain encountered the profound soul of Afro-Brazilian culture. This coastal city vibrates with a distinct rhythm, deeply influenced by its history and the heavy, intoxicating use of dende oil. The culinary scene here is robust, spicy, and heavily tied to the sea and street corners, featuring bubbling moquecas, intense street-side skewers, and the iconic, deep-fried acarajé. Bourdain’s angle was to fully embrace the magic and chaos of the streets; he reveled in the unpretentious joy of beach food, strong caipirinhas, and sharing meals with locals in crowded markets. He wanted to highlight how the food of Bahia is a direct, passionate reflection of the people who make it. For a taste of this truly unique and deeply historical Brazilian cuisine, these are the essential spots Bourdain championed.
When Anthony Bourdain visited Salvador, in Brazil, on his show A Cook’s Tour, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is A Cook’s Tour, season 2, episode 3. It first aired on March 7, 2003.
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DISH – Sausages, Mystery Meats and Mocotó – Anthony Bourdain Salvador
WHAT IS IT?
Grilled meats and anything you can find at the market. There you can find fruits, vegetables, ingredients and other things for Bahian cuisine. Anthony decided to eat some grilled meat together with two kids that he met on the street and invited them to eat.
“Sausages and mystery meat, it’s a beautiful thing. And I’ve got two new friends and a bodyguards. Hey, I’m building a crew already!” -Anthony Bourdain
Next up somewhere in the market, he ate Mocotó. It’s a soup-like food made with beef leg. Tony tasted a bowl of beef broth-based porridge first made with fresh meat, dried meat and some “nasty bits” put together and cooked in broth. The meat is then serve separately. The broth is thickened with flour to have this porridge look. He added some hot sauce.
“I pity the fool who doesn’t like this.” -Anthony Bourdain
WHERE IS IT?
São Joaquim Fair
Av. Eng. Oscar Pontes – Calçada, Salvador – BA, 40411-220, Brazil
Salvador, Brazil
DISH – “Bahian Favorites” – Anthony Bourdain Salvador
WHAT IS IT?
He had a caipirinha, the famous Brazilian cocktail. Then he ate red fish wrapped in banana leaf, crab salad and moqueca.
Moqueca is a simmered dish prepared by mixing diced onions, peppers, tomatoes and cilantro. Next up is adding shrimp, coconut milk and palm oil.
“You never–you never tasted anything like it, it’s magic. I’ve always felt the food as its best as a reflection of the person who made it and an afternoon at Sorriso da Dada is an extension–a reflection of a woman herself, her personality and her passion. Another example of the magic that seems to be everywhere down here, in the streets, the music, and the people. Hopefully just not in my lower intestine.” -Anthony Bourdain
WHERE IS IT? – Anthony Bourdain Salvador
Sorriso da Dadá
R. Frei Vicente, 05 – Pelourinho, Salvador – BA, 40026-030, Brazil
Salvador, Brazil
DISH – Ice Cream – Anthony Bourdain Salvador
WHAT IS IT?
Anthony had burnt coconut and chocolate ice cream. He didn’t seem to like it.
“I don’t taste coconut, I don’t taste burnt, I don’t taste chocolate…It stinks!” -Anthony Bourdain
WHERE IS IT?
Sorveteria da Ribeira
R. da Penha, 87 – Ribeira, Salvador – BA, 40421-110, Brazil
Salvador, Brazil
NOTES – Anthony Bourdain Salvador
Anthony Bourdain tried alot of samples including spleen, kidney, passion fruit, jackfruit and even glue-flavored ice cream!
READ MORE: ANTHONY BOURDAIN IRAN : ALL OF THE RESTAURANTS PICKED ON PARTS UNKNOWN
DISH – Local beer and “Beach Food” – Anthony Bourdain Salvador
WHAT IS IT?
Anthony buys a lot of snacks. He has a “cheese-sicle”, a cheese on a stick toasted on coals. He then tries sugarcane, shrimp on a stick, quail eggs, nuts.
Next, he has tiny little fish rolled in flour and deep fried, then a whole roasted fish.
“I’ve always wanted a sedentary lifestyle by the sea. Drinking heavily in direct sunlight, eating beach food–this is pretty much my chosen state of uhh…existence” -Anthony Bourdain
WHERE IS IT?
Barraca de Praia Biruta Tchê
Avenida Beira Mar – s/n, BA, Brazil
Salvador, Brazil
NOTES – Anthony Bourdain Salvador
This restaurant has since closed its doors.
DISH – Acarajé – Anthony Bourdain Salvador
WHAT IS IT? – A Cook’s Tour Salvador
Anthony Bourdain ate Acarajé at Salvador. Acarajé is a bean paste that is infused with vatapá, a paste made from dried shrimp, tomato and seasonings. The whole thing is blended and fried in dende oil. Then they slice it up in the middle, fill it with a little dried shrimp and some salsa.
“It’s not that it doesn’t tastes good, it’s just that all with that spicy dende oil, I know that each bite is bringing me closer to an inevitable gastrointestinal apocalypse.” -Anthony Bourdain
WHERE IS IT? – A Cook’s Tour Salvador
Acarajé da Dinha
Largo de Santana – Rio Vermelho, Salvador – BA, 41950-650, Brazil
Salvador, Brazil
READ MORE: Brazil/Amazon: All of the restaurants picked by Anthony Bourdain on No Reservations
This early expedition into Brazil captured Bourdain in his element: finding profound joy in the chaotic energy of street food and the warmth of the local people. The episode is significant for showcasing the unique Afro-Brazilian roots of Bahian cuisine, moving beyond standard churrascarias to explore the intense, spicy, and historically rich flavors of the region. It highlighted his belief that the best meals are often found in bustling markets and simple beachside shacks. The experience remains a vibrant testament to the magic of Salvador. Grab a cold beer, find a beachside stand, and let the flavors of Bahia take over.
