eduardo maya: it's a very comfort food, isn't it? he prepares the tongue every day. >> anthony: you have a great culinary tradition here of flavors. you have fantastic ingredients, but in upper-class belloe about their food until recently. where did this come from? >> luiz otavio: it's a plague -- italian and french food. >> eduardo maya: i used to say it's a complex. >> anthony: right. >> eduardo maya: like a trauma we've been in from who colonized us, so they posed it and we have excellent products. good products in france, they make good food in france with their products. but here, let's make the same technique but with our products. we have started saying, "listen, this is good. put in your restaurant. pequi is good." they were ashamed with pequi. >> anthony: this attachment to the idea that french food and italian food will always be more valuable than your own thing. it's -- it's, uh, ridiculous concept. >> eduardo maya: we menieros, we don't talk much. we don't go on the top of our mountain and start to just spread the word that we have good food. we are very quiet people. you have to discover us, but we have the best. i'm ken jacobus, i'm the owner of good start packaging. we d