[distant upbeat music playing]
[samba music playing]
[theme music playing]
♪ A happy, hungry man ♪
♪ Is traveling all across The sea and the land ♪
♪ Is trying to understand ♪
♪ The art of pasta, pork, chicken and lamb ♪
♪ He will drive to you ♪
♪ He will fly to you ♪
♪ He will sing for you ♪
♪ And dance for you ♪
♪ He will laugh with you ♪
♪ And he'll cry for you ♪
♪ There's just one thing he asks in return ♪
♪ Somebody feed, somebody feed ♪
♪ Won't somebody, somebody feed Phil ♪
♪ Somebody feed him now ♪
[samba music playing]
[Phil] I'm in Rio, Rio de Janeiro.
Rio by the sea-oh. Bialystock and Leo.
Hee-hee. If you saw The Producers, that's a reference.
That's how I first heard of Rio de Janeiro. What do I know?
I just know the music.
I heard that it's gonna be hot, and they weren't kidding with the hot.
Wow.
Brazil is the biggest country in Latin America,
both in landmass and population,
with more than 200 million people, and Rio is its second-biggest city.
I've never seen anything like this place.
You have these mountains jutting up,
really beautifully-shaped mountains.
One with the famous statue of this gentleman on top.
And then all the valleys and ripples and things and where's the city?
All in there.
Spectacular.
They call it the "Marvelous City"
for very good reason.
So I'm grabbing my antiperspirant and hitting the town.
-Hey. -Hi.
-How are you? -I'm good. How are you?
-Very good. Beautiful market. -[Tom] It's amazing, isn't it?
-[Phil] What's the name of it? -So this is Praça Nossa Senhora da Paz.
Easy for you to say.
Tom LeMesurier is a British expat who was traveling the world
when he met a girl and settled down here in Rio.
Some like it hot. I guess he does.
Tom leads food tours here in town, so I'm in very good hands
as I start my trip doing one of my favorite things,
tasting all the fruit.
You know, when you're in a tropical place, the fruit is everything.
[Tom] Yeah.
He knows what he's doing.
It's like a brutal murder.
[chuckles]
Ah, try this. So this is their passion fruit, maracujá.
This is sour. Get ready. Wow.
[speaking Portuguese]
[seller] That's it, hey. Very good.
[Tom] This is given to children to calm them down.
-Perfect. I'm calm now. -Yeah.
-[Phil] I'm looking at that. -[Tom] These are fantastic.
-What is that? -This is super seasonal.
It's a tiny little mango called the carlotinha.
These are only around for a month or two.
Uh, and taste this flavor. It's really intense.
-Holy cow. -It's amazing, right?
-Did you try that? -[Richard] No.
-You guys need this. You need this. -[chuckles]
This is mango of mangoes. Tell me the name again.
Manga carlotinha.
-Carlotinha. -Perfect.
Remember that name, people.
I'm stuffing 'em in my pants, and I'm crossing the border.
Look at that. The dragon fruit.
I-- I'm saying this before I bite this. The world's most disappointing fruit.
It is. It promises so much with the color and delivers--
So beautiful.
[chuckles]
-This one has more flavor than most. -It has a little.
[Tom chuckles]
-[Phil] Papaya. -[Tom] Mm.
Oh, wow, wow, wow, wow, wow, wow. Mm.
Lots of wow.
-Wow. -Yeah.
[Phil] This is so much fun.
-You believe this is my job? -It's a good job.
-Can you believe this is my job? -Hey.
-Good job. -Yes, we have good jobs.
To good jobs.
Richard, buy this for everybody.
-You want that. -[Richard] We will.
-All right. We move on. -Okay, let's go.
Obrigado.
Welcome. Come back all the time.
-I'll come back all the time. -[Tom chuckles]
[Tom] You are familiar of a root
which you call the Spanish name yucca.
I grew up calling it cassava, but it's all the same thing.
If you extract the starch from that root you have tapioca.
[Phil] Ah.
Now she takes it onto this giant sieve and rubs it.
-It comes out… -[Phil] Comes out like powder.
As it gets hot, it turns into a gel, so you end up with like a pancake.
Hmm. Mm-hmm.
-[Tom] Oregano. -[Phil] Yes.
[Tom] And now, cheese from the northeast of Brazil, called queijo de coalho.
Oh!
[Tom] She makes this look very easy.
When I do this at home, it goes all over my kitchen. It's a mess.
[Phil] Ah. -[woman] Thank you.
[in Portuguese] Thank you.
[soft Latin music playing]
-Wow. -What do you think?
It's really good. I love it. I love it!
[speaking Portuguese]
[Phil] But then it didn't stop. Look at this pastel.
Looks like there's different ones. Which do you like?
So, I like the shrimp one, camarão.
I'm also gonna have one palmito. It's heart of palm.
Obrigado.
Very spicy?
Yeah, it's good. Not too spicy. Just the right amount.
-That's a good one, right? -I could live with that.
Another reason just to come. There's cheese in here.
I was eating and didn't get to the cheese.
[Tom chuckles]
It's like the world's best Hot Pocket.
[in Portuguese] We’re going to be on TV!
[Phil] First seen by Portuguese explorers on New Year's Day, 1502,
they mistook the bay for a different type of water feature
and called the place, "January River," or Rio de Janeiro in Portuguese.
Five hundred plus years later, European influence is still strong here
but with huge African and indigenous populations,
Brazilian culture is a beautiful mash-up.
One of the things that all Brazilians agree on is the national liquor,
called cachaça.
It's made by distilling fermented sugarcane juice,
and so to try some, we went to the Academia da Cachaça.
And I took the beautiful Jazmin and Nanda, who are our fixers,
because frankly, I wanted people
who could keep up with me in the drink department
and teach me an important word in Portuguese.
Saúde.
-Saúde. -Saúde.
-Saúde, Varanda. -Saúde.
My God.
It's very good.
Here they have, like, 50 different types of cachaça from all over Brazil.
-This is a very good one, right? -Yes.
[Phil] Now that we've tried straight cachaça…
-More drinks. -[Nanda] What?
[Phil] …we have to try it in the Brazilian national cocktail.
Caipirinha!
-Saúde. -Saúde.
-Saúde, Varanda.
-Ah, Richie. -[Richard chuckles]
I read the history of caipirinha.
There was a terrible flu 100 ago.
Mm-hmm.
It was almost medicine because of all the vitamin C in the limes.
-That's what they said. -Mm-hmm.
And there's alcohol that kills…
-That kills everything. -[chuckles]
This restaurant has… I don't know, how long?
-Since 1985. Yeah. -1985.
-[Jazmin] Come on. -That's when I was born.
[laughs]
-[Jazmin] 1985. -Why are you laughing?
-[Jazmin] Look at that. Yeah. -[Phil] Oh, that's beautiful.
The reason we're going to Academia isn't just for the cachaça,
but because we heard they had an amazing version of the national dish,
feijoada, stew of beef and pork
and black beans and shredded kale,
which you top with the beautiful roasted flour mix called farofa
and eat with cut-up oranges.
-You probably take rice first, right? -[all] Yes.
-You make a bed of rice. I'll watch you. -[Jazmin] Yes.
[Nanda] Okay, now the [speaking Portuguese]
-I should've done my nails. -That's right, you should've.
[laughing]
She takes the beans. Give her some meat.
-[Nanda] I don't like the… -[Phil] What's that?
-[laughing] -[Phil] Ew. What was that?
[laughing continues]
Looks like we hit a pipeline.
Oh, my God!
[shrieks]
Here, Nanda.
Nanda.
[Nanda laughing]
-Okay. -[Phil] Cover it with stuff.
You'll feel better.
You can also give me a piece because I actually love sausage.
-[Nanda] Let me give you some… -[Jazmin] That's it.
[Phil] I like the fruit on the side. I like all of this.
[Jazmin] Yes.
-Look at me go. Look at me go. -[Jazmin] Okay.
Yeah, that's fantastic.
I want to know about your lives in Rio. You're born in Rio.
Mm-hmm.
-Not born in Rio. -No. Buenos Aires.
-Also good. -Also very good.
-You've worked together before? -We're always together.
-I just can't live without Nanda. -Oh, that's nice.
She's my favorite person to work with.
That's very sweet. That's not what she said about you, but it's okay.
-She's leaving me, but it's okay. -It's nice of you to say.
Kids.
[laughs]
-Millennials. -[Phil] Right?
I love it, but now I want to try…
-The spicy. -[Phil] Yes.
Ooh-hoo-hoo. Is this very, very?
[Richard] Yes.
Hee-hee.
-Voice from beyond. -Yeah.
-[Phil] You want? -Yes.
-[Nanda] Ooh la-la. Oh, my God. -[Phil] Oh, my God.
-Do it. -[yelling]
-Stop it! -[Jazmin] You're gonna kill Nanda.
It was really nice meeting you all.
Nice knowing you.
-I'm gonna die after this bite. -[Phil] Mm!
This is great. I'm looking for feijoada now.
If I go back home, if I'm in LA, or if I go to New York,
I'm looking for who's got the feijoada there.
I want it.
-[slurps] -[Nanda laughs]
We should ask another one for you.
-What? -Caipirinha.
No, because then I walk into traffic.
[laughing]
I'm gonna guess that the number one tourist thing to do
is go up to the top of Sugar Loaf Mountain.
It's called Sugar Loaf because the bags that they would put the sugar in
had that shape.
And how they built this cable car thing
to get to the top of this over 100 years ago…
Ooh!
This is beautiful.
You stop first at the one mountain, halfway up.
Wow! Come on.
Is it me or is it spectacular?
It's a crazy view.
And then the vultures are here to remind you of death.
I would say this is the best view of Rio.
Correction, second best view.
There's still more cable car.
[announcer on PA] Our trip up to the Sugar Loaf will take about three minutes.
Now you see Copacabana Beach from up here.
-Right, is that it? -[woman] Yes, that is Copacabana Beach.
[Phil] I know things!
You take it the rest of the way, and now the view changes 1,000%.
I've never seen such a gorgeous, spectacular view.
We were, all of us, not just me,
but all of the jaded camera people, knocked out.
Come here. Take the cable car, go to the top.
You can have a drink. You can have a caipirinha,
which is delicious.
This is one of the drinks of my life.
[indistinct chatter]
To have this drink at the top of Rio at sunset…
Do that.
You know, we've traveled now a little bit.
This is one of the most beautiful places I've ever seen.
[church bells tolling]
[soft guitar playing]
We're going to a restaurant that was rated number one in Brazil.
It's called Lasai.
I get to eat with not just the chef, Rafa, but his wife, Malena.
-Hello. Welcome. Nice to meet you. - Hi.
And this guy…
[Malena] This is my first son, Benny. [chuckles]
-Benny. -Yes.
I have a boy named Benny.
Hello, Benny.
So Benny is used to restaurants?
Yeah, he spends a lot of time here.
-[Phil] He's the mascot. -He's the boss, actually.
[Phil] Who wouldn't want this dog anywhere?
Rafa was born and raised in Brazil, and Malena is Mexican, born in Texas.
The two met in cooking school.
-[Malena] We were in the same class. -Oh, that's nice.
We ended up staying in New York for a bit.
She went towards front of house. I stay in the kitchen.
The couple worked together in the Basque region of Spain,
which is where the restaurant's name Lasai comes from.
It means "peaceful" in Basque,
and these two are trying to make me feel very lasai right off the bat.
-Start with some caipirinha here. -[Phil] Oh!
-Cheers. -[Malena] To your first time in Brazil.
I'm having a great time.
-Oh, I'm having an even better time. -That's good.
-That's really good. -[Rafa] Yeah.
[Phil] They had the different-flavors caipirinha. Right?
I had a passion fruit one. I had the lime one.
I had something else too.
This is the problem with caipirinha.
You forget what was in the caipirinha.
Ice, cachaça, and a little tiny bit of sugar.
-And this is the fruit that you tasted. -I saw that at the market.
[Malena] This fruit is in season right now.
-[Rafa] It's really good. -It's almost like a peach.
-[Rafa] Basically, what we'll do here-- -Yes.
-We have some pork belly here. -Oh.
-[Rafa] Grab some and just eat it. -[Malena] Like jamón.
[Rafa] Just keep eating, huh, no?
You don't have to tell me.
[chuckling]
-[What's in here? -Crispy sweet potatoes.
And it's filled with a peanut cream.
Like a lucky cookie from the Chinese restaurant,
but we don't have the paper inside.
No, you have better. You have peanut butter.
My dad had dinner here yesterday. We serve him one of the dishes and he say,
"Why don't you keep this on the menu? It's the best dish I ate here."
But we never keep any dish on the menu. So we change every day.
So it's like we always--
-You're always upsetting somebody. -Always.
I haven't even tried this next dish,
and I'm already mad he's gonna take it off.
[Rafa] Avocado. Super traditional here also,
some local shrimp, and a little leaf called peixinho,
but the actual translation would be "little fish."
The flavor reminds me a little bit like fish.
-Wow! This is phenomenal. -Yeah? Yeah.
People always say, "How you get the inspiration?"
As a chef, they always looking for a backstory.
I say, "No, I felt the aroma from my grandma's house.
It's always Grandma. By the way, some grandmas,
they have to be bad cooks, don't they?
"I cook like my grandma." What if your grandma was terrible?
[chuckles]
Here comes red. Uh-oh, that's serious. Now we're serious.
[Malena] Tim-tim. Cheers.
Look at me in the afternoon.
This is pork belly. The best part actually is this.
That's 100% pork head.
No wine. No vegetables. No onions. No nothing.
-[Phil] It's like caramel. -[Rafa] It is.
-Sorry, Benny. -[Malena chuckles]
[Phil] Benny, don't look. Wow. It just pulls apart.
[Rafa] Those beet roots are beet roots from our garden.
Thanks.
Benny, you don't know what you're missing.
Come on. You're telling me you're taking this off the menu?
We always do.
This! People, you've got to get here before it comes off the menu.
Look who is here.
Oh, here we go.
And then look, special guest.
[Rafa] Emi. Say hi, Emi.
Say hi.
Hi, Emi.
[Malena] He speaks Portuguese and Spanish mainly,
but he learned how to say hi and bye-bye in English.
Hi.
[Malena] Say hi.
[Phil] How are the fingers today? Are they tasty? Oh, boy.
Chocolatè.
Oh! Emi.
Wow.
You can-- you can feed me.
-I would take-- Emi. -Emi.
Ah! [chuckles]
Ah--oomp.
[Rafa] Mm.
-[speaking Portuguese] -[Rafa] Yeah?
-[Phil] There you go. Do it. -[Rafa] Yeah.
Yes!
[Rafa] Mm!
That's it. That's the secret.
-You wanna arm wrestle for it? -[laughs]
We're going to one of the most popular places in Rio.
This is the Confeitaria Colombo.
It's been there since 1894.
It's a grand palace.
You can get a lot of great savory food and a lot of great pastries.
[upbeat music playing]
[indistinct chatter]
People from Rio are called Cariocas.
Would you like a treat?
And this is the perfect place to mix with them.
[speaking Portuguese]
-You want a dessert? Do you like, uh… -Everything.
-You like everything? -Yeah.
-You like this? -[woman] What is it?
I don't know. See how your reaction is.
It's nice.
Thank you.
[chuckles]
[Richard laughs]
You're the best. Can I kiss you?
-Yeah. -Okay.
[kisses] Bye-bye. Bye.
This is the best place!
[thunder rumbling]
When you're in Rio, you're in the tropics, and they don't let you forget it.
Look at this park. This is just their public park.
But you're in the tropical rain forest.
There's a little cave. I didn't know what it was, and I walked in.
It's an aquarium, and you're seeing piranha fish. [chuckles]
And you're walking up these trails, and you hear something.
There's…
monkeys!
Richard, get down from there!
Now I'm going to a place called Aconchego Carioca.
Aconchego means cozy or friendly,
which sounds a lot like the guy I'm meeting.
-Mr. Phil is in town! -[laughs]
-Nice to meet you, my friend. -Nice to meet you.
Guga Rocha is a big celebrity here.
He's got a TV show. He's a great chef.
You are a researcher of food culture, right?
Yes. I was in love with food since I was a little kid.
That's how I start to want to know more about the roots of the food,
-and where it comes from. -So what's great about Brazil, is-- uh…
-Hola. -This is great about Brazil.
Yeah.
He's introducing me to some kind of hip new things
that they're doing with the classics, like the feijoada balls.
Yes. Feijoada balls they have.
Maybe they should see a doctor.
[Richard chuckles]
This is our national dish that became a bolinho.
-Yes. -Bolinho is like a dumpling.
So it's a stew made into a ball.
[Guga] Into a ball, yeah.
Cheers.
Oh. Yeah, that's delicious.
Brazilian food is as diverse as the people who make up this country
with the contributions of Africans brought over as slaves
apparent all over the cuisine.
[Guga] When the African people fled from slavery,
they started to get together in tribes,
-places of resistance. -Right.
People from Holland, from France, and the native people too,
to resist the Portuguese.
-Yes. -There is where the Brazilian food began.
Because it was the first place that free people sat by the fire
and say, "Okay, what do we eat now?"
Sitting around the fire, eating what everyone contributes.
-Yes. -Comes a culture.
That's how I think Brazilian culture began.
Oh, my God!
-Now it's like, boom, boom! -[Phil] I like it.
-Can I prepare one for you? -Yeah.
All right. So you're gonna… Boom.
-This is heaven. -There's shrimp in there. Not just sauce.
In Brazil, if you don't put shrimp on a shrimp sauce, you can have a fight.
-People be, "What!" -[Phil] Thank you.
[Guga] This is made of manioc roots. Everybody eats manioc.
Wow. I'm a manioc maniac.
Manioc…
-Maniac. -Maniac.
[laughs]
Can I do one thing that you do sometimes?
Yeah.
-This is for you. -[Richard] What?
Come here, Richard.
-[Richard] Why? -Try this. Come here, please.
[Phil laughing]
Oh, my God!
Hola. Wow.
Guga's specialty is food of Brazil's northeast, where he's from,
like this pile of grilled cheese, cured meat, onions, and other stuff
I can't get into my mouth fast enough.
It's good? Comfort food.
Oh. [speaking Portuguese]
-So this is pork ribs with guava. -[Phil] Yeah.
And this is angu pastel.
-This is like cornmeal. -[Phil] Yes.
[Guga] And inside [trumpets] cheese.
All right. Cheese is always good.
-[Phil] This sauce is fantastic. -Amazing.
-I'm putting it on this without thinking. -Yeah.
-It's great with this. -Yeah, it's like a barbecue sauce.
Fruity. In Brazil, we tend to put a lot of fruits in stuff.
-You got a lot of fruit. -Got a lot of fruit.
-What are you gonna do? -Oh, my gosh!
[speaking Portuguese]
[Phil] Time for dessert, and Guga tells me this is a take
on the classic Brazilian treat of cheese and guava
called "Romeo and Juliet."
But the only tragedy here is that there's hardly enough for me.
-That's good. -Yeah.
I would never order that.
-It's so simple. -Right? Fried cheese logs with jelly.
-[Guga] Jelly of guava. [chuckles] -[Phil] 'Cause that's delicious.
I wish people would do what I'm doing right now,
-which is I'm trusting you. -[Guga] Yeah.
We're in a place that does something that I've never had before.
Yeah, trust local people.
If I looked at a menu, I would get the thing that sounds most familiar
-because I don't want to be disappointed. -Yes.
But I want to tell people, go somewhere with a guy who knows,
and let them drive the car.
And just be a passenger with your mouth open.
-Like dogs in the window. -Right.
That's me.
You can't come to Rio and not notice the favelas.
Up the hillsides and poured into the ravines,
favelas started in the early 20th century as off-the-grid shantytowns
for the Cariocas who couldn't afford to live anywhere else.
Today, they're permanent neighborhoods, housing quarter of the city's population.
And while generally poor areas,
they are full of the life and culture that defines the city.
I'm going to Na Minha Casa with chef Flavia Quaresma
to meet someone making a difference for young people who live in the favelas.
-Hola. -Hi.
Chef João Diamante runs a program that gives kids in the favelas
access to education and training in the culinary fields.
His last name, Diamante, means "diamond" in Portuguese,
so he calls the program, "Diamonds in the Kitchen."
This is João's wife.
-Nice to meet you. -Yes. Hi.
How did they meet?
You were very young when they met.
[in Portuguese] We were 14 at the time. We met dancing one night.
Dancing. He's a good dancer. That's how it started.
-[Phil] Really? -Yes.
So tell me about this place.
[Flavia] When he started, he looked at this…
"How can I help these people that are living in the favelas?"
[Phil] Yes.
-To give a chance to take the right way. -Yeah.
Because he was born in the favela, many friends went to bad ways,
many friends die because of bad things,
social problems that we have.
And when he started cooking, he said, well,
"This can change many lives."
[in Portuguese] We don't just teach anymore how to be a cook.
Our intention in the project is to teach, to give a chance for people.
It's to teach them how to be good persons.
-Yes. -And show them the world
and what they can do.
[Phil] Now are these people part of the program?
[Flavia] They are part of the program. She was at the third crew,
and now she's a sous chef.
Wow. And this young man?
[Flavia] He's a student. Gastronomy student.
What's your name?
Priscilla.
Vinicius.
You must be very proud of the people that come up.
[speaking Portuguese]
The only thing that he asks, "Share everything you learn."
-Yes. Pay it forward. -"Don't keep it to you."
-Share. Yes. -[Phil] Yeah.
Like this lovely food they're sharing with me.
The eggs are perfect.
[kisses]
[Flavia] This, you have to try.
It's the polvilho.
This is the with the cheese.
[speaking Portuguese]
Oh, yeah.
-Some cheese inside. -There's cheese inside.
Great.
What's this?
It's our Brazilian cream cheese.
Would you put it on here?
-Sure, you can put it on that. -Why not?
You know when you buy brie in the store, and you take it home,
and you-- you let it sit out, so it gets all runny?
Well, that runny part, the good part that spreads like this?
That's what's in that thing.
That's their cream cheese. Yes.
-I love this. Can I buy this? -[Flavia] So you can take?
[laughing]
What's it called so I can find it in the store?
Requeijão.
You better write it down.
-Did you ever put it on here? -No, we never do.
Come on, maybe I invent something.
[in Portuguese] You invented something. Wonderful.
You're welcome.
[Flavia chuckles]
So it's a corn cake, a goiabada.
That we call goiabada.
I love his eyes when they go…
It's good. It's so fresh and light.
[João in Portuguese] There is coconut milk in the recipe.
Last night I had a drink of scotch with some coconut water in.
No.
-Genius. -It's great.
It's a nice cocktail.
It also makes your body to-- to-- get with a…
-with a whiskey. -[all laugh]
Yes, yes, and then you're dancing, and then you meet your wife.
[in Portuguese] What we are doing now is something
which happens frequently at Na Minha Casa.
The idea is exactly this,
everyone sits at a table and connects through food.
That's why food is so important.
Yes, always.
And it's very important for him because
so many friends that he missed because of the drug problems.
You honor them by doing something beautiful.
[Flavia in Portuguese] He says that this is a way for you
to pay tribute to your friends who died.
We actually just needed a chance.
We found people like Chef Flavia Quaresma who believed in people.
It boils down to one thing: people.
People thinking about people. This makes for a better world.
[Flavia chuckles]
[Phil] Listen, this is, to me, one of the art forms, right?
Because it's the way we express our feelings,
you know, our love, our frustration even.
Whether it's a painting, a sculpture. Beautiful eggs.
He's, like-- I don't know how to say this in English.
When you have the diamond, and you do like this.
-Polish. -Polish. To polish.
So João's polishing of diamonds around the kitchens in Rio de Janeiro.
-There are diamonds everywhere. -[Flavia] Yes.
[Phil] You just have to look.
[carnival music playing]
[Phil] We just happen to be here for the start of Carnival.
And this is a giant celebration, and when I say "giant celebration,"
I mean hundreds of thousands of people gathered on Copacabana Beach.
[speaking Portuguese]
I've never seen anything like this.
Brazil is the largest Catholic country in the world.
Carnival is their Mardi Gras.
The season of partying before Lent.
So fun and so friendly and… did I mention the people?
[samba music playing]
I would say
that I'm the most unsightly thing in all of Brazil.
[music stops]
[crowd cheering, clapping]
There's only one way to recover from that. Time for snacks.
We're going to Bar Do David.
This is David, and this is his daughter Gabby,
and I'm having lots of snacks.
One of the things that fuels this easy Carioca lifestyle
are these great little bars called botecos.
Casual places that sometimes spill out onto the street,
where you can get drinks but also great food.
They take it very seriously,
actually holding citywide boteco food competitions,
which this place is no stranger to winning.
Wow.
That's beautiful.
[Gabby] This one is a seafood salad.
Seafood salad…
-With white beans. -Yes.
-We had on first place. -Really?
[Gabby] In a competition here in Rio, as the best food of Brazil.
-Do you like it? -[Phil] I love it. Oh, yeah.
[Richard chuckles]
-Here we go. -Oh!
-[Gabby] This one, it has bacon… -[Phil] Yeah.
-[Gabby] Beef… -[Phil] Yeah.
[Gabby] And…
It's corn with cheese with jerky beef.
[car honking]
That's good.
[Gabby] Yeah? Yeah, it's my favorite here.
All of this would be so popular in the United States.
Yeah?
Yeah, because people love food like-- Anything that's like a burger.
Anything you can eat with your hands like this is so much fun.
-Whoa. -[chuckling]
[in Portuguese] It's a party!
[Gabby chuckling]
[Phil] And then the ribs.
-I want the big one. -[David] This is very, very good.
[all laugh]
-[David] It's good? -Jamón!
Someone at home, remember:
pineapple salsa on these slow-cooked pork ribs.
-Come here. -[David] Come on, please.
-Enjoy yourself. -Thank you.
-This is heaven. Yeah. -It is heaven.
Heaven is walking around the street with nothing on
and having this food, right?
-Yeah. -Yeah.
People in Rio, right? A little free with the body.
[chuckles]
-What's your name? -Felipe.
-What? -Felipe.
You know what my name is?
It's Felipe?
[chuckling]
-Do you like spicy? -Yes.
[speaking Portuguese]
I gave you a lot.
You seem okay.
-People named Phillip are strong. -[Gabby chuckles]
[Phil] Copacabana, Ipanema, these are the names we've all heard,
and they're the names of the main beaches here in the heart of Rio.
Everybody here lives on the beach, and some of us come here to die.
-Stand up paddle. -Yeah.
-Have you done it before? -No.
Not everyone can pull off a hat like this, and I'm certainly everyone.
The first thing you have to do is to find your balance on the board.
[Phil] I was born without two things, balance and a behind.
Your balance needs to be around here.
In the middle. One, two, three, right?
-Okay. -[Gustavo] Okay? Good. Easy.
-Let's go. -Really? That was the whole lesson?
All right, goodbye, everybody.
[waves crashing]
Cue dramatic music.
[dramatic music playing]
Uh.
All right.
[kids scream]
[Gustavo] Look out.
-Push on that way. -Which way?
Look at me now. I'm a Brazilian.
[grunts]
[water splashing]
Oh, my God. Stupid Richard!
[groans]
[Gustavo] Welcome to Rio. [chuckles]
[Phil] Next time, I'll take a boat.
I don't know how I'll ever recover from this.
Oh, wait, I do. Brunch!
A little prosciutto di Parma.
[chef in Portuguese] The important thing is the fat layer.
Mm.
"The fat layer."
-It's accumulating nicely. -[chef chuckles]
[chef] Palm heart, they call pupuña.
Pupuña! Don't pooh-pooh the pupuña, people.
[chef] Pupuña, yeah. Chilean salmon with banana.
-You want to pick a nice piece for me? -Yes, yes, of course.
[Richard laughs]
Can you come with me to other buffets?
[chef laughs]
Look, that's beautiful. The honeycomb.
-[man 1] Provolone? -Ah!
[man 1 speaking Portuguese]
Obrigado.
[man 1 speaking Portuguese]
[chuckling]
[man 2] That's it.
[Richard chuckles]
[Phil] Remember Bar Do David?
Apparently, there's good food mojo on this street
because right next door to Bar Do David
is this famous, famous sandwich place here called Cervantes.
Why is it famous?
This is why.
Cervantes is really a late-night spot
where, you know, after hours and hours of drinking,
they come here to settle things down with these hearty sandwiches.
But I skipped all that and went right to the hearty part.
Aha!
[Phil] And my new best friend Guga is helping me order the right thing again.
[Guga] We're gonna have Cervantes Special…
[speaking Portuguese]
[laughing]
I don't understand Portuguese, but I understood that.
"Would you like a menu?" "I don't need a menu.
How long have I been coming here? You insult me!"
You're crazy?
[speaking Portuguese]
We're gonna have Cervantes Special. Filet mignon with pâté.
[speaking Portuguese]
-[chef] Foie gras. -Foie gras.
It's not foie gras. It's chicken liver and pineapple.
-[Guga] And it work. -[Phil] I'm sure it works.
I had ribs next door with pineapple. They were unbelievable.
-It was next door? -Yeah. I'm doing the whole street.
-Hello! -[Guga] Oh!
-You're gonna need good napkins. -Good napkins. Look at that, people.
Does everybody see it?
I hope you see it because it's not going to be here very long.
This is quite a sandwich.
Yeah. Sometimes it can be breakfast because if you go to the--
-It's a healthy breakfast. -Yeah. You go to the night,
and sometimes the night in Rio de Janeiro finishes 9:00, 10:00 a.m.
-Really? -And you come here,
you have a sandwich and go home to sleep at noon.
-All right, I guess if you're not working. -Yes, like Saturday, you know?
Maybe Mondays. No, no, no, no. Not Mondays.
-[chef speaking Portuguese] -Oh.
-Ah, you got to use chili. -[chef] Chili.
Man, this is a lot.
-Too much? -Yeah.
-Richard. -[Guga] I know, I-- I go with you.
Mm-mm.
Please, okay.
-We do it. -Mm.
Mm. Ooh!
Oh, my God.
Wha!
[coughs]
Please don't die. Don't die on me.
-The white sand-- -So good.
-[chuckles] -Pineapple on a sandwich.
Mm.
[soft music playing]
[Skype call ringing]
Hello there!
Hello.
[Phil] I'm in Rio de Janeiro, which is honestly
one of the more spectacular places on the Earth that I've seen.
I see the pictures. They're beautiful.
Isn't it beautiful?
The mountains and the sea. I mean, what else can you have there?
What else can you have? That should be their motto.
"Rio de Janeiro. What else could you have?"
Here's something I can have.
Oh. looky, they brought me-- Oh, this is a specialty.
Brigadeiro, right?
This is Portuguese for "super fudge ball." [chuckles]
-[Richard chuckles] -Is it chocolate?
[Phil] So crazy soft
with little chocolate sprinkles on the top.
Oh, my God, is that good.
Cheese bread.
[Max] Cheese bread?
Yum. [chuckles]
[Richard chuckles]
Oh, Monica, I'm bringing you something.
Have you ever had cachaça?
Is it liquor?
[Richard laughs]
I know the way to my wife's heart. It goes through a bottle.
-[laughing] -But this, holy cow.
This place that we went is called The Academy of Cachaça.
-Your heaven. -Favorite university.
-Yes, your favorite university. -What do they make it from?
Sugar cane, like rum, but it's lighter than rum.
I'm telling you, you could drink three of them
like it's, uh, Hawaiian Punch. And then you're dead.
-[laughing] -Because it-- it comes at you later,
like a thief in the night, and mugs you.
[chuckling]
It was-- You feel-- You really feel it.
Do we have a joke today?
I have a story with, uh… It's the beach joke.
"It's the beach joke."
"The beach joke." He has a file.
[Richard laughs]
"See, where he is now? Rio de Janeiro. They have a beach there?
I know what I can say."
This mother with her child, they're playing on the beach.
And all of a sudden, a big wave came
and swept the child off the beach, and it was…
The mother got hysterical, and she's praying to God.
She says, "God, please. It's my only son!
I'll pray every day. Please get him back to me."
A few minutes later, the wave came.
Whee! And the kid comes back.
And the mother was so happy. "Thank you, God. Thank you so much.
Whatever I promised, I'll keep.
Uh…
By the way, one more thing.
He had a hat."
[all laughing]
That's…
[Monica laughing]
Come on, that's a good joke.
We're very happy you had such a good time,
and my favorite part was definitely you dancing.
I'm a hell of a dancer.
-Don't you think, Dad? -You are.
So-so.
[Phil laughs]
[Max and Monica laughing]
-All right. Bye. -[Phil] Goodbye, everybody!
[soft vocalizing in Portuguese]
[Phil] I have one question for you before I go.
You like meat?
[chuckling]
You ever been to a churrascaria?
It's like a giant barbecue
where different cuts of meat are cooked on swords over fire and coals,
usually seasoned with just salt. The perfect group activity
and a great thing to do for my last meal here in Rio.
-How are you? -All right, fine.
Nice to see everybody again.
A little reunion. A little farewell. A little curtain call for the people.
-Hi! Hello, my dear. -Good to see you.
All right, who's hungry?
[all] We are. Everybody.
[tango music playing]
They start you with a buffet of salad so you think you're healthy.
When I'm at the steak house like this, I feel like, "Who cares about vegetables?"
All right, carrot.
I'll have some broccoli, damn it.
[chuckles]
[Flavia] Saúde!
-Cheers! -[Phil] Cheers. Saúde!
Look what we're looking at.
-And we have to turn… -You know the story of this?
[Phil] I know the story.
It's a little coaster, and when you're ready for them to bring you meat,
you turn it over so that the green side is showing.
As long as the green side is showing, they're gonna bring you meat.
-I'm turning green. -[Flavia] Yes, me too.
-Green! We're on. -[Flavia] Everybody, let's do it.
Did this come before or after traffic lights?
[all laugh]
Oh, I have too much crap on my plate. Wait a minute. I've got…
My plate is filled with stupid vegetables.
Hello.
You peel them off with your knife or you take with the tongs.
It's more meat than you'll ever see in your life.
-[Flavia] So fast. -I love chicken.
-[Rafael] Are you sure? -[Phil] I am sure.
[all laugh]
-It's so many! No-- -[Gabby] Nothing--
[Phil] What if I like it?
Come on! Wait a minute.
It's very good.
[Guga] We want to save space for the best part.
The star of the show.
I can't say I'm very smart.
-[Gabby] Okay. -[all laugh]
Oh, it's a tomahawk steak. I like you.
Beautiful.
-[Rafael] This is a famous Brazilian cut. -[Phil] Picanha?
-[Rafael] Picanha. -Yeah. It looks familiar.
Really nice.
Obrigado.
Look at me go, people.
[chuckling]
The pork ribs. Yes!
-Oh, wow. -[all laugh]
"Somebody feed Phil."
Somebody is.
[all laughing]
Oh!
Yes! So many things, like, many more coming?
-[Rafael] Yeah, many more. -Hee-hee.
[Tom] Uh, most times I finish a meal like this
and I'm lying in the back of a taxi holding my stomach,
groaning, "I should've stopped half an hour earlier."
There it is, lamb shoulder.
-It's the lamb but not the lamb-- -Not the one you want.
-[Rafael] Yeah. Rack of lamb. -Okay.
So look what I do.
-[Flavia] Yes! That's enough. -[all laugh]
-You just went through a red light. -[chuckling]
[Phil] My time here in Rio has shown me so much,
but one thing stands out.
As much as I love the landscape, the setting,
the feeling of the place,
it's the people, the people.
It's always the people.
And not just because, yes, they're physically beautiful,
but because of their spirit,
their smiles.
Made friends real quick here.
And that's the secret to life, people. Make friends.
-Keep eating. -Cheers.
-[Guga] All right. -[Rafael] Always.
-Always. -[Gabby] Cheers.
[Phil] To eating and drinking with friends.
[all laughing]
-Again? I gotta start again… -What else they got back there?
[theme music playing]
♪ Come sit at his table ♪
♪ If you're happy, hungry, willing and able ♪
♪ See how breaking bread ♪
♪ Can turn a stranger right into a friend ♪
♪ He will drive to you ♪
♪ He will fly to you ♪
♪ He will sing for you ♪
♪ And he'll dance for you ♪
♪ He will laugh with you ♪
♪ And he'll cry for you ♪
♪ There's just one thing he asks in return ♪
♪ Somebody feed, somebody feed ♪
♪ Can somebody, somebody feed Phil ♪
♪ Oh please somebody, somebody feed Phil ♪
♪ Somebody feed him now ♪