“In the beginning, she was suspicious, but I told her she would become famous,” says Daniel, Flávia’s husband. The conversation happened almost 30 years ago when he had the idea to take advantage of his wife’s talent in the kitchen and set up a traditional food stall in Belém. It worked. Flávia became famous for her tacacá, the most popular street food in the city. And she still is: proof of this is that loyal customers insist on calling any of the couple’s daughters, Danielle and Daniela, who now run the business, “Flavinha” (little Flávia). Behind the scenes, the whole family works handcrafting everything involved in this indigenous dish: from growing organic jambu in their own garden to extracting and cooking the gum and tucupi, the base of the dish made from bitter cassava. Perhaps this is the secret of their success. “Tacacá is in our blood, it won’t go away,” say the daughters.