Rodrigo Oliveira: The Chef Bringing Brazil’s Sertanejo Cuisine to the World

Rodrigo Oliveira is one of Brazil’s most celebrated chefs, known for transforming traditional sertanejo (Northeastern Brazilian) cuisine into an internationally acclaimed gastronomic experience. As the chef and owner of Mocotó in São Paulo, he has elevated humble, regional dishes while staying true to his roots, earning accolades from the Michelin Guide, Latin America’s 50 Best Restaurants, and The Best Chef Awards.

From Family Eatery to Global Recognition

Born in 1980 in São Paulo to a family with roots in Pernambuco, Rodrigo Oliveira grew up in his father’s modest northeastern-style eatery, Mocotó. Originally a small neighborhood bar serving caldo de mocotó (cow’s foot broth), it was a place where locals gathered for comforting, rustic Brazilian flavors.

Although Oliveira initially pursued environmental engineering, he soon realized his passion for cooking and took over Mocotó in 2001. Instead of turning it into a fine dining restaurant, he chose to refine and elevate the traditional dishes of Brazil’s rural northeast while maintaining affordability and accessibility.

Mocotó: São Paulo’s Iconic Sertanejo Restaurant

Under Oliveira’s leadership, Mocotó has grown into a culinary institution in Brazil, earning a Bib Gourmand from the Michelin Guide and a place in Latin America’s 50 Best Restaurants. The restaurant is known for its bold flavors, rustic presentation, and dedication to high-quality regional ingredients.

Signature Dishes at Mocotó

• Dadinho de Tapioca – One of Oliveira’s most famous creations, these crispy tapioca cubes with cheese and sweet chili sauce have become an internationally recognized dish.
• Carne de Sol with Bottled Butter – A classic sun-cured beef dish served with rich, melted butter, a staple in northeastern Brazilian cuisine.
• Moqueca Sertaneja – A vegetarian take on Brazil’s moqueca stew, using local produce like cashew fruit, plantains, and coconut milk.
• Caldo de Mocotó – The rich, gelatinous beef foot broth that started it all, served as a nourishing staple for generations.

A Relaxed but World-Class Experience

Despite its global acclaim, Mocotó remains unpretentious and welcoming, serving Michelin-recognized cuisine without table service. Customers line up for affordable, delicious food in a casual setting—a key part of Oliveira’s mission to keep authentic Brazilian cuisine accessible.

Expanding the Mocotó Legacy

With the success of Mocotó, Oliveira has expanded his reach through new ventures:

• Balaio IMS (São Paulo) – Located inside the Instituto Moreira Salles, this restaurant blends regional Brazilian flavors with contemporary culinary techniques.
• Mocotó Vila Leopoldina – A new location expanding the Mocotó experience in São Paulo.
• Mocotó Café – A more casual offshoot, serving quick, flavorful versions of his signature dishes.
• Quebrada Alimentada – A social project he co-founded with his wife, Adriana Salay, during the pandemic, distributing meals to underserved communities.

International Recognition & Airline Partnership

Rodrigo Oliveira’s impact extends beyond Brazil, with KLM Royal Dutch Airlines featuring his curated in-flight menus on flights from São Paulo and Rio de Janeiro to Amsterdam. His work in preserving and modernizing Brazilian sertanejo cuisine has earned him awards such as The Macallan Icon Award from Latin America’s 50 Best Restaurants.

Final Thoughts

Rodrigo Oliveira’s ability to respect tradition while pushing innovation makes him one of the most important figures in contemporary Brazilian cuisine. By celebrating the flavors of his northeastern heritage, he has made Mocotó a must-visit destination, proving that regional, rustic food can be both world-class and accessible.

Whether dining at Mocotó in São Paulo, tasting his dishes aboard KLM flights, or experiencing his modern take on Brazilian cuisine at Balaio IMS, one thing remains clear—Rodrigo Oliveira is redefining what it means to honor and elevate Brazil’s culinary traditions.