|The counter at Café Palhares|
Since the dish was first created at Café Palhares and baptized by Rômulo Paes it has become more elaborate, though the name hasn't changed at all. In the 1970s manioc farinha and a side of sauteed kale were added, and in the 1980s the kitchen began to throw on a piece or two of fried pork rind (torresmo). Today, the restaurant allows customers to swap lingüiça for other cuts of meat, such as roast pork, or even fried fish. Traditionalists will have none of that though, and swear by the original dish with its lingüiça.
The shot of cachaça is to be downed in one gulp before the arrival of the plate from the kitchen, but to accompany Kaol, a glass of icy-cold draft beer (chope) is traditional. Most diners don't find room for dessert after a full plate of Kaol, but there are a variety on offer.
The clientele at Café Palhares, to this day, is primarily downtown office workers and shoppers, though the fame of Kaol, and the growing number of gastronomic tourists in Brazil, mean that from time to time non-mineiros make their way into the diner. They may be non-mineiros when they arrive, but by the time they've finished their plate of Kaol, they've become mineiros at heart.