Fernando Benevides started his store Portugalia Marketplace in 1988 in a three-car garage. Today, it serves food items like sardines, olive oil, and salt cod, as well as artisan goods from Portugal, “bringing what’s happening in Portugal” to Fall River.

In this cozy diner at the heart of New Bedford’s Cape Verdean scene, Samuelsson tries dishes like jagacida, a rice and beans dish sometimes made with sausage.

Restaurant Cesaria feels like home — it has a real sense of community. Samuelsson listens to Cape Verdean jazz and talks with the restaurant’s founders, who believe “food connects us and music unites us,” over pastel di midju (sweet potato pastry filled with tuna), cabritada (stewed goat with yuca), and capucha (a slow-cooked stew of corn, beans, cassava, and fish or meat).

Zing Bowl hopes to bring healthy food culture to the United States through its acai bowls. In this segment, the owners talk about acai and tapioca and make the restaurant’s signature tapioca tacos.

Samuelsson and capoeira coach Mester Chuvisquinho eat a meal of pastel de queijo and acai bowls at this Brazilian bakery.

Inside this sports bar, Samuelsson talks about Portuguese culture; learns more about the parallels between Brazilian, Portuguese, and Cape Verdean food; and eats amêijoas à bulhão pato (clams in garlic and butter sauce) and carne de sol (sun-dried, salted beef).