Of course while we were in Porto Alegre we had to go to a churrascaria. This method of cooking  originated with the gauchos of southern Brazil and is mostly about all kinds of very good meat, though there’s also a buffet of salads and vegetables, and you can get grilled cheese (in large, melty chunks, not sandwiches).

Truly some of the best meat I’ve had in my life (there are times I am thankful not to be vegetarian), and the tableside capirinha service helped to wash it all down.

I was delighted to learn that the Fogo de Chao chain is of authentic Brazilian origin and considered good, so there are a few places in the US where I’ll still be able to enjoy churrasca.

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