In the final episode of No Passport Required Season 2, chef and host Marcus Samuelsson heads to the greater Boston area to learn more about food traditions from three Lusophonic countries: Cape Verde, Brazil, and Portugal. Watch as he cooks, learns capoeira, spends time on a fishing boat, and eats his way through the region in “Boston,” now streaming on PBS and Eater. And in this map, find the places Samuelsson visits in the episode.Read More
Every Boston Restaurant Marcus Samuelsson Visits on ‘No Passport Required’
Where to find pastel de queijo, acai bowls, jagacida, and more
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).
In the kitchen of this Brazilian restaurant, Samuelsson cooks stews like moqueca and feijoada with chef and owner Fafa Langa.
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.
Pastelaria Vitoria Broadway
Samuelsson and capoeira coach Mester Chuvisquinho eat a meal of pastel de queijo and acai bowls at this Brazilian bakery.
Oliveira's Steak House
Samuelsson learns about gaucho culture at this churrascaria. Oliveira’s menu includes steak in cuts like picanha, chicken, and even pineapple — all served tableside from big, traditional skewers.
Nucleo Sportinguista Da Area
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).