Since childhood, Dácio has been surrounded by cooking at home. His father and uncle used to make traditional handmade sweets in their home, and his mother and grandmother, according to him, had a seasoning that many envied. With all these influences, he developed a passion for cooking. As a young man, he worked as a cook in the army and had great exposure to exotic and expensive dishes for the time. There, he discovered dishes and spices that he wouldn’t have access to with his purchasing power. He worked as a cook and pizza chef in various restaurants in the city, and six years ago, he opened his own business, Caldácio. It’s a small and humble space located at the end of Saudade Street, in the city center, where there is a constant flow of people throughout the day. The food is purchased fresh daily at the São José Market, and the preparation is done on-site. From feijoada broth, chicken cabidela with chili pepper, tongue, and rib in madeira sauce – which, according to the loyal customers, cannot be missed – to typical Northeastern dishes like okra stew, sarapatel (a pork offal dish), coconut clam stew, vaca atolada (beef with yuca), vatapá (a traditional dish made with shrimp and bread), bacalhau (codfish), and others.