Sarapatel, a Portuguese-origin stew made from pork viscera, intestines, and coagulated blood, has become a typical dish of Northeastern cuisine. It’s one of those dishes that people either love or hate. However, at Chica and Del’s stall, the delicacy has more fans than anything else and is so popular that it’s the only fixed item on the menu. Del, a former security guard, prepares it based on the culinary teachings of his mother, who gave him precious tips like using lemon and vinegar to remove any possible odor from the meat. Chica, a former Spanish teacher, serves it on the street. The couple came up with the idea to leave their previous professions and open the stall while enjoying a samba circle. “Friends invited us to sell at pagode parties,” says Del, and they haven’t stopped since.