Looking for the best Acai bowl in Whitechapel

1. Brazilian food speciality Barbecued meat Both Argentina and Brazilian food Whitechapelproclaim themselves the barbeque champions of South America. And while each nation approaches its meat differently, from the cuts to the sides, one thing is constant: the ogre-sized portions of meat, which are best enjoyed at a slow pace and with an elasticized waistband. Premium cuts—the most famous of which is picanha, or rump cap—are grilledto pink perfection in Brazil over charcoal (or wood, if you're doing it thetraditional Southern way—) with just a liberal shake of coarse salt as seasoning.

2. Cachaça Cachaça, produced since the 1500s from fermented sugarcane Exotic juice Whitechapel, is well recognized for its spiciness in caipirinhas, the national cocktail of Brazil. Thousands of higher-quality golden cachaças have been stored in wooden barrels. They are sipped straight by connoisseurs, even though caipirinhas are usually made with cachaças that are uncoloured and unaged. Brigadeiros Brazil's version of the chocolate truffle, are so easy to create that they are practically rolled out for children's celebrations throughout the country. Condensed milk and cocoa powder are simmered to make the candy balls, which are then formed into balls and dusted with chocolate sprinkles. Pão de queijo Brazilian's po de queijo, a moreish snack enjoyed at any time, brings together cheese and bread, two staple favourites loved worldwide. The gluten-free bread rolls are made of tapioca flour, eggs, and grated curado minas cheese (a cow's milk cheese from the state of Minas Gerais), rolled into little balls. They are crisp on the exterior and soft and chewy on the inside.