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Pao de queijo, Minas Gerais' tapioca and cheese roll, turns up on Sao Paulo tables from padaria counters to A Baianeira, where it opens the meal as a starter; in Brazil we have verified places to eat it in São Paulo. Start with where to eat Pao de queijo in São Paulo.
Pao de queijo · São Paulo
Pao de queijo, Minas Gerais' tapioca and cheese roll, turns up on Sao Paulo tables from padaria counters to A Baianeira, where it opens the meal as a starter.
Pao de queijo began in 18th-century Minas Gerais, where cassava starch stood in for wheat flour that colonial farming could not reliably grow, and later took on cheese and eggs once dairy farming and Afro-Brazilian cooks combined the two staples after slavery ended. Made from polvilho, a cassava starch, rather than wheat flour, it is naturally free of gluten, a fact Sao Paulo bakeries now use to sell it beyond its Minas origins. It is not native to Sao Paulo and this guide makes no such claim, but the city adopted it wholesale: on breakfast counters and at A Baianeira, whose Minas-born chef opens the meal with a pao de queijo starter.
Where to eat in São Paulo:
- A Baianeira
Where to eat Pao de queijo in São Paulo: the editor picks
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