I just ate the almost perfect pão de queijo, cheese bread with the cheese all mixed up in the bread — and this at the local padaria. It was hot, must have just come out of the oven, with just the right texture of gooiness inside, outer crust cooked to the right point.
Mine wasn’t the dinky little ones, but the fist-sized bread, all the better. Not the kind that squeeks on your teeth (maybe a sign of the cheese?), but the wonderful chewiness of a just-right texture.
The coffee was fresh and hot as well, so it made a great combination. Better would have been a cappuchino, but the bread maxes out my lactose limit for the next couple of days.
For a minute, I thought I was back in Belo Horizonte. The padeiro (bread=makerj) has to be from Minas Gerais.
And people ask me if I ever think of moving to the States!