Rodízio de Carnes
A traditional Brazilian barbecue experience with a variety of grilled meats served continuously at your table.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Faisão Churrascaria
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The churrasco tradition, which forms the basis of Rodízio, has its roots in the gaucho culture of Southern Brazil. Gauchos were nomadic cowboys who roamed the pampas, and their diet consisted primarily of grilled beef prepared over open fires. This simple method of cooking meat evolved over time, incorporating different cuts and techniques, ultimately leading to the modern Rodízio experience.
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Rodízio de Carnes is more than just a meal; it's a social and celebratory experience deeply ingrained in Brazilian culture. It's often enjoyed with family and friends, marking special occasions and creating a lively and communal atmosphere.
Gaucho Influence
The spirit of the gaucho is strongly present, representing the independence, resourcefulness, and appreciation for quality meat. The servers, often dressed in gaucho attire, embody this tradition.
Social Gathering
Rodízio is a social event, encouraging interaction and conversation as platters of meat are presented and shared. It's a demonstration of abundance and hospitality.
Celebratory Meal
It's a popular choice for birthdays, anniversaries, and other special occasions, creating a festive and memorable dining experience.
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Rodízio de Carnes offers a symphony of meaty flavors, ranging from rich and savory to subtly seasoned and smoky. The overall experience is characterized by a robust and satisfying umami profile.
The dominant flavors are undeniably meaty, with beef (picanha, alcatra, fraldinha) taking center stage. Pork (lombo, linguiça) offers a different dimension, often with a slightly sweeter profile. Chicken (coração de galinha, drumsticks) provides a lighter alternative. The seasoning is generally simple, emphasizing the natural flavor of the meat, often just coarse salt. The grilling process imparts a smoky char that enhances the overall taste. Condiments like chimichurri and hot sauce add further complexity and allow diners to customize their experience.
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Pace Yourself
Start with smaller portions of each cut to sample the variety. Don't fill up on the first few offerings, as there's a constant stream of new meats arriving.
Communicate with the Servers
Let the servers know your preferences. If you prefer your meat rare, medium, or well-done, they can accommodate your request.
Utilize the Salad Bar Strategically
The salad bar offers a welcome break from the richness of the meat. Use it to cleanse your palate and add some freshness to your meal. Don't load up on heavy sides that will fill you up quickly.
Take a Break
Don't be afraid to take a break between servings. This will allow you to savor the flavors and avoid overeating.
Know Your Cuts
Familiarize yourself with the different cuts of meat offered, such as Picanha (top sirloin cap), Alcatra (top sirloin), and Fraldinha (bottom sirloin), to make informed choices.
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