Brazilian picanha sirloin steaks on a skewer
12 Dishes You Need To Try At A Brazilian Steakhouse
Pão de Queijo
Pão de queijo is a lighter-than-air alternative to the Parkerhouse roll. It's made from tapioca flour (the starchy pulp of the cassava root), egg, fat, and cheese.
The tapioca flour is starchier and more finely ground than wheat flour, which gives the bread a delicate, elastic texture. Traditionally, a cheese called queijo de Minas is used.
Coração de Galinha
Coração de galinha is a common appetizer and Brazilian street food made by skewering and grilling marinated chicken hearts.
The hearts are marinated in garlic, pepper, and acid and sometimes tenderized in cachaça, Brazil’s sugarcane liquor, for a rich, complex bite.
Farofa is a side dish made of coarse cassava flour that is toasted in fat, such as lard or butter, and served alongside beans, meats, and veggies.
Toasting the flour in fat gives it a strong, nutty flavor and helps it clump into a fine breadcrumb-like texture. The dish can also include meat, raisins, onions, or olives.
Feijoada is a simple stewed black bean dish thickened with manioc flour that’s so integral to Brazilian cuisine it’s considered a national dish.
Smoky, creamy, and mild, the dish traditionally incorporated pork off-cuts like feet, ears, or tails, but smoked or cured pork sausage and bacon are also used today.
Fraldihna is cut from the bottom sirloin of the cow, similar to the flank steak cut, making it a desirable cut of meat in any Brazilian steakhouse.
You’ll likely find it skewered and roasted on a spit. When it has developed a crust and a medium-rare finish, it’s cut into long, thin ribbons with a delicious smoky flavor.