The Birds are landing in Brazil Fall 2024, with a season opener in São Paulo. For those lucky enough to go to the game, we asked local Brazilian expats for their tips for navigating the city.
The Birds are landing in Brazil Fall 2024, with a season opener in São Paulo. For those lucky enough to go to the game, we asked local Brazilian expats for their tips for navigating the city.São Paulo, Brazil’s booming, multicultural metropolis, is home to more than 12 million people, hundreds of museums, theater and music venues, a culinary landscape fueled by its diverse population, and a sprawling skyline’s worth of iconic architecture.
Go for the Eagles game and stay to revel in the holiday festivities and experience the city’s vibrant arts scene, exciting restaurants, and warm culture. Read on for how to make the most of a visit to São Paulo, with insider tips from Brazilian Philadelphians who know it well. , but inside the historical landmark building feels like a sanctuary. Contributing to the serene vibe are the plush rooms infused with local art, a rooftop pool, and the brand new Asaya Spa by Guerlain.
“Pizza — it’s considered a fancy meal in Brazil,” explains Setubal. “Everyone eats it with a fork, you have a thinner crust and a lot more toppings.” Those toppings can include calabresa , chicken with catupiry , corn, and hard-boiled eggs. And for dessert, “They put flan on top of the pizza, or banana with cheese,” says Santos-Cepeda.To raise a glass like the locals, Setubal recommends finding a table at one of the corner bars in the student-populated Vila Mariana neighborhood.
Don’t worry about picking the “right” bar; any corner spot will give you a taste of local life. Veloso is a local favorite with its 14 tables and a caipirinha menu featuring around 20 variations made with seasonal tropical fruits. Another must-visit is Academia da Gula, known for its Portuguese specialties like cod fritters.São Paulo is home to a host of Por Quilo restaurants, i.e. the kind where you fill your plate with grilled meats, salads, and side dishes and pay per kilo.
Regan Stephens is a Philadelphia–based freelance journalist with 10 years of experience writing about food, drinks, travel, and culture.
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