“SAO PAULO, Brazil – Got 48 hours to explore the vast, vibrant metropolis that is not only Brazil’s commercial center, but its artistic and gastronomic heart?
Reuters correspondents with local knowledge help visitors get the most out of a visit to Sao Paulo, the city where trees are an integral part of the architecture and surround its museums, restaurants and shops.
6 p.m. – Check into your hotel, which can range from a simple guest house such as the Pousada Dona Zilah on Alameda Franca or the more luxurious Slaviero on Alameda Campinas in the chic Jardim Paulista neighborhood.
8 p.m. – It’s hard to go hungry in Sao Paulo and it’s possible to eat well without breaking the bank. For a light snack or sandwich, try one of the bakeries like Padaria Caconde on Rua Caconde or the 24-hour A Bela Paulista on Rua Haddock Lobo.
Vila Madalena is a neighbor filled with bars and restaurants. The streets that cross Rua Aspicuelta – Rua Fidalga, Rua Fradique Coutinho and Rua Mourato Coelho – are the busiest. Filial on Rua Fidalga is a watering hole popular with journalists. If you’re a football fan – and everyone in Brazil is – try Sao Cristovao on Rua Aspicuelta.
11 p.m. – Feel like music? Head to Baretto, a small jazz bar in the fashionable Hotel Fasano where musicians play until nearly dawn.” – Source (more here)
“OUTSIDE of Carnaval week each February, when the emphasis is decidedly on the present, the coastal city of Salvador seems almost obsessed with its African past. Nowhere in Brazil is the deep influence of three and a half centuries of slavery so obvious, from the color of people’s skin to the color of the food (often orange, from the ubiquitous use of dendê, or red palm oil); from the deep influence of the African-derived religious traditions of candomblé to the musical beats of axé and samba. In the Rio Vermelho neighborhood, home to the hottest night life in this city on the Bay of All Saints, even the cool kids often shun the chicest bars and restaurants to hang out in the public plazas, drinking beer and eating the traditional, African-inspired black-eyed pea fritters called acarajé.”
The rest can be found here on NYT. (The rest of the article is an itinerary, includes slide-show)