Expertly Seasoned and Fire-Roasted to Peak Flavor
For lamb lovers or those curious to taste it for the first time, our gaucho chefs serve the Cordeiro as Prime Lamb Picanha or succulent Lamb Chops. Both are marinated with fresh mint, white wine, and lemon before being fire-roasted.
Succulent pork belly fire-roasted and served with Malagueta honey.
Our chicken leg recipe includes a custom beer and brandy marinade, which makes it one of our most talked-about meats. Our gaucho chefs also wrap tender chicken breasts in savory bacon.
Pork medallions are crusted with Parmesan cheese, and then grilled to seal in the juiciness of this lean meat.
Spicy pork sausage with savory garlic and onion with red chili.
Marinated for 48 hours with roasted garlic, fresh herbs, and lime zest, the Bone-In Double Cut Pork Chop is slowly grilled on the bone for maximum flavor and caramelization, then carved tableside.
Chicken wrapped in our hardwood-smoked, honey-cured bacon.
Whether it’s our slow-cooked pork ribs or fire-roasted lamb chops, all of our meats are seasoned to subtly complement the natural flavor of the cut, reminiscent of the same methods our gaucho chefs learned on the farm from their mothers and fathers. You will experience familiar flavors in completely unexpected ways with each and every bite.
The pork sausage pairs perfectly with a Riesling, our chicken legs are most delicious with the Brazilian beer Xingu, and there is nothing quite like our New Zealand lamb chops alongside a glass of a Russian River Valley Pinot Noir. With a variety of meats and seasonings – and an almost endless selection of wines and beer – mix it up a bit. Otherwise, our bar staff will be there to help you find the perfect match for your palate.
Discover the tradition that inspired
Fogo de Chão with the Gaucho Way.
