Fogo Churrasco Experience

Fogo Churrasco Experience

• Cordeiro

  Lamb

  For lamb lovers or the curious trying it for the first time, our gaucho chefs serve lamb as Prime Lamb Steak, succulent lamb chops or a tender leg of lamb.

• Costela de Porco

  Pork ribs

  The ribs are marinated in an exclusive blend of white wine and special seasonings, then slowly roasted to perfection.

• Frango

  Chicken

  Our chicken leg recipe is marinated in brandy and traditional beer, making it one of our most talked-about cuts. Our gaucho chefs also wrap tender chicken breasts in savory bacon.

• Linguiça

  Pork sausage

  The texture and flavor of the pork come through with every bite of this crispy sausage.

• Cupim

  Beef hump

  Cupim is a beef cut from the hump; its muscle fibers hold just the right amount of fat for an unmatched flavor. It is cooked for 8 hours.

• Pork Belly

  Smoked pork belly

  Pork belly comes straight from the belly of the pig. Its layers of fat and meat make it ideal for many exquisite preparations, much like picanha.

• Pork Picanha

  Our favorite cut, in pork.

• Picanha

  Prime part of the top sirloin

  Our signature cut. Picanha represents the art and science of churrasco. Lightly seasoned with sea salt and thinly sliced, it is tender with a robust flavor. There is no churrasco without picanha.

• Filet mignon

  Seasoned or wrapped in bacon

  You've never had filet prepared like this. Our gaucho chefs roast the tenderloin on skewers and skillfully carve the perfect bite.

• Beef Ancho

  Ribeye

  One of the world's most popular cuts, it requires a unique cooking technique to bring out its intense profile. We grill it over direct flame for an unforgettable texture and a distinctive flavor.

• Alcatra

  Top sirloin

  Alcatra is a special top sirloin cut from the grills of southern Brazil and one of the largest cuts served in our dining rooms. Don't miss a single bite of this perfectly seasoned, thinly sliced cut.

• Fraldinha

  Bottom sirloin

  Fraldinha is one of southern Brazil's most distinctive and delicious cuts. Our gauchos season it according to tradition to make it as tender and exquisite as possible.

• Costela

  Beef ribs

  These succulent ribs are first lightly seasoned with sea salt, creating a savory crust, then grilled for several hours to bring out their natural flavors.

• Bacon-wrapped medallions

  Beef wrapped in bacon

  The beef is lightly seasoned with sea salt and then wrapped in our honey-cured, wood-smoked bacon.