It’s challenging to imagine a time when Brazilian barbecue wasn’t a staple of culinary delight. Originating in the 19th century, this style of cooking was beloved by South American cowboys who indulged in its rich flavors. Brazilian barbecue stands out for its diversity and natural taste, achieved by slowly cooking meat over an open grill and simply seasoning with salt to highlight the meat’s inherent flavors. The rodizio-style serving, where meat is sliced directly onto your plate, adds to its unique appeal.
The array of meat options can be overwhelming. From picanha (rump cap) and fraldinha (bottom sirloin) to alcatra (top sirloin) and chuleta (ribeye), there’s no shortage of choices. Each cut offers a distinct flavor and texture, ensuring there’s something for every palate. The succulent filet mignon and hearty costela (ribs) are also popular picks, while the savory linguica (sausage) and lombo (pork with parmesan) provide a break from the beef-heavy selection.
For those seeking variety, Brazilian barbecues include cordeiro (lamb) and frango (chicken). Both types of meat bring unique flavors to the table, ensuring a well-rounded dining experience. An unusual but intriguing option is cupim (beef hump), which offers a different texture and taste. Whether you’re a seasoned connoisseur or a first-time diner, Brazilian steakhouses promise a memorable feast of expertly prepared meats.
