Mara Salles once said that, years ago, when she received the first pirarucu (a fish) in her restaurant, she had no idea how to prepare it. What's more, the strong smell of the dried fish made her think it had gone off. But it was fine, she just needed to know how to deal with it.
She learned almost on her own: visiting small communities, observing how the fish was traditionally prepared and handling it professionally.
Nowadays, she prepares and serves it to perfection, alongside other Brazilian products, just like at home. Here we can experience the courtesy of Zé Lima, the pepper master, who can guess our preferences, making us feel a part of this home —a Brazilian home.
