Uxua is the rare resort that makes an extra effort for its gets to connect with local culture. At the restaurant, you can taste traditional Bahian dishes. But you can also request for the chef, Bernardino, to give you cooking lessons in his kitchen. He taught me to cook the iconic Bahian dish moqueca—a Brazilian seafood stew made from fish, onions, garlic, peppers, coconut milk, cilantro, and the Brazilian cooking staple dendê oil (palm oil). We also made the typical Brazilian condiment farofa, which is a toasted manioc flour mixture that has the textures of breadcrumbs.
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Trancoso's Best Breakfast
Morning's at Uxua hotel start with a breakfast feast of almost absurd proportions. First there is the fresh-squeezed juice of the day which might be watermelon, maracuja, or orange. There is always a pot of the excellent, super strong Brazilian coffee. A fruit plate of papaya, pineapple, and mango slices is also accompanied by a bowl of chopped fruit salad, yogurt, and granola.
The bread basket has at least three varieties including pão de queijo (delicious cheesy bread balls) and croissants. There is always some pastry that looks more like dessert than breakfast such as coconut cake or a carrot cake drizzled with chocolate. If that's not enough the cook will make eggs to order. Talk about a breakfast of champions.