Chef Mara Salles creates some of the very best contemporary Brazilian cuisine in the city at dependable Tordesilhas. There is a palpable lean on specialties from the Amazon such as pato no tucupí (roasted duck flavored with juice of the manioc plant and jambu, a mouth-numbing indigenous herb) and grilled Amazonian fish, as well as Brazil-wide regional dishes.
Every two months she serves tacacá, a soup made from jambu, tucupí and dried shrimp, on the street Belém-style. Handy counter for solo diners.
