Put a Brazilian churrasqueiro and an American pitmaster in the same yard and they will agree on exactly one thing: fire. After that they part ways completely.
Churrasco seasons with coarse salt and nothing else. No rub, no sauce, no marinade for the premium cuts. The argument is that good beef does not need help, and that anything else is covering something up.
American barbecue is a long game: low heat, hours of smoke, connective tissue broken down slowly. Churrasco is the opposite — high heat, close to the flame, cuts that are ready in minutes and served the moment they come off.
Neither is better. They are answers to different questions.
More Than 10,000 Thank Yous More than 10,000 Google reviews. An average rating of 4.8 stars. And countless memories shared around the table. Boteco Restaurant, an authentic Brazilian restaurant on International Drive in Orlando, has reached an exciting milestone: more than 10,000 Google reviews, with an average rating of 4.8 stars. For us, those numbers […]
Food is the obvious answer. It is not the whole one. On a full night at Boteco Restaurant on International Drive, you can stand at the pass and watch three completely different reasons for being here play out at the same time — sometimes at the same table. Understanding those three is most of what […]
What to look for when you are travelling with children — and the questions worth asking before you sit down.
Picanha na Brasa, grilled whole and sliced at your table.