Texas de Brazil
Brazilian Steakhouse
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Latest posts
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What to Eat at a Brazilian Steakhouse If You Don’t Eat Beef
You’re invited to a Brazilian steakhouse for a birthday or work dinner. But there’s a problem. Churrascarias are known for their picanha, their sirloin, and their beef-heavy skewers. But you don’t eat beef. Maybe it’s religious, maybe it’s health, maybe it’s personal – many…
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Can You Take Leftovers Home From A Brazilian Steakhouse?
The belts loosen as the plates pile up fast, and somewhere around the third round of picanha, a pretty familiar question tends to come up – whether any of this can go home with you. That makes total sense. The food is very rich, the portions are almost aggressively generous, and…
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What Is Spicy Sirloin At A Brazilian Steakhouse?
The cuts come fast at a Brazilian steakhouse – with Portuguese names, confident servers and no time at all to second-guess yourself. One item on the menu tends to give guests pause in the middle of all that controlled chaos – the spicy sirloin. The word “spicy” alone is enough…
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What Is Happy Hour Like At A Brazilian Steakhouse?
Plenty of guests walk into a Brazilian steakhouse expecting happy hour to include that famous all-you-can-eat parade of grilled meats. It’s an understandable mistake to make given how these places market themselves. A churrascaria built its whole reputation on churrasco – skewer…
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What Is Parmesan Pork Loin? The Most Underrated Rodízio Cut
At a rodízio, the servers work the dining room in a steady rhythm – skewers up on their shoulder, tongs at the ready, and they carve right at your table in one clean motion. Beef tends to dominate the early rounds (picanha, alcatra, fraldinha), and by the time the pork cuts…
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What Is Papaya Cream? Brazil’s Steakhouse Dessert
After a full Brazilian steakhouse dinner (plates of picanha, lamb chops, garlic beef, the whole spread), dessert is usually far from anyone’s mind. And yet servers still come around with small glasses of a pale orange cream that guests seem to finish in about five seconds. Maybe…
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Why Brazilian Steakhouses Wrap Filet and Chicken in Bacon
At a Brazilian steakhouse, what most guests first see on the rotisserie is a skewer of filet mignon or chicken breast wrapped in bacon – and the natural assumption is that it’s a pure flavor move. A little extra greatness, a little extra indulgence. Fair enough. Even so, it’s…
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Why Brazilian Steakhouses Serve Fried Bananas With Steak
Most first-timers at a Brazilian steakhouse spend their entire visit zeroed in on the meat – the picanha, the ribeye, the lamb chops that come out on long skewers in what can only be called a grand parade. And then a plate of crispy fried bananas lands on the table and the whole…
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Should You Eat The Picanha Fat Cap?
A beautiful picanha comes out of the butcher paper, and the thick white fat cap just stares right back at you. The knife hovers over it (whether to trim it or leave it, toss it or eat it) and for a cut with such devoted fans, the answer is different for just about everyone. The…
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Maracujá: Why Passion Fruit Is Brazil’s Flavor
Outside of Brazil, most diners’ experience with passion fruit is either a faint background hint buried in a combination juice or a thin decorative drizzle across a hotel breakfast plate – and neither one does the fruit any justice. Brazil actually grows a large share of the…
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What is Lamb Picanha And How It Compares to Beef Picanha
Picanha made its name on the Brazilian churrasco circuit, and beef picanha has since built a devoted following well outside of South America. The cut’s signature fat cap and its rich flavor turned it into a fixture at backyard cookouts and steakhouse menus alike. Lamb picanha…