O barbecue is one of the most valuable events for us Brazilians, but I need to start today’s text by almost betraying the country: I prefer, by far, grilled meats – quite popular in Uruguay and Argentina – instead of the traditional barbecue that we have in our homes.
In the parrilla, the ember is uniform and usually comes from wood from fruit trees, which, when on fire, remain in a side burner. When they turn hot, it is possible to spread it all over the bottom surface so that the temperature is uniform throughout the grill.
In my opinion, the temperature control that is possible in the grill, without flames, gives greater juiciness and tenderness to the meats. But this technical analysis I leave to the barbecue experts to do (and in Brazil there are several, it is worth mentioning).
The fact is that, when it comes to barbecue, it is necessary to forget the rivalry Brazil vs. Argentina or Uruguay and focus on the different places where it is possible to eat good meat made on the grill. In Sao Paulo, this number has been increasing and, in today’s text, I mention some that are very successful. Happy barbecue everyone!
Hidden Rincon
O Hidden Rincon has as partners and founders the son of Uruguayans Alan Edelstein and the argentine Francisco Mancuso. It was founded in 2014 and its main objective is to promote gastronomic experiences on specific days with prior reservation, focusing on the parrillera culture.
The menu of such experiences consists of antipasto (grilled peppers and onions, basket of breads and chimichurri sauce), starters (artisanal sausages and bruschettas), delicacies such as matambrito and molejas and cuts such as ancho steak and chorizo steak accompanied by sweet potatoes.
Rua Madalena, 69 – Vila Madalena, São Paulo – SP / Next experiences on 3/17/2022, 3/18/2022, 3/26/2022, 4/1/2022 and 4/30/2022.
chimichurri parrilla
O Chimichurri Parrilla it is a small giant of parrillera art, with informal service at high tables and excellent food. Argentinian ahead Tomas Peñafiel and the Brazilian Gabriel Toledo.
In addition to fried empanadas (something unusual in São Paulo), the grilled hamburger is one of the tastiest in the city and makes good company for mollejas and roast beef. As a main dish, I strongly recommend the ancho steak and the arañita (cut taken from the pelvis).
Av. Prof. Alfonso Bovero, 730 – Perdizes, São Paulo – SP / Opening hours: Tuesday to Thursday, from 12:30 pm to 3:30 pm and from 6 pm to 10:30 pm; Friday and Saturday, from 12:30 to 22:30; and on Sundays, from 12:30 to 17:00.
There Borraxera
Founded in 2014 with less than 15 m² as underdog and renamed in 2020, La Borraxeria now has long lines and is very successful in both units (Pinheiros and Vila Olímpia), with the Argentine Santi Roig running the business together with other partners.
On the menu, glistening innards (also known as skirt), hamburgers (termites and ribs), empanadas, softiesin addition to cuts such as entre costales (banana), marucha and roasted strip.
Rua João Moura, 541 – Pinheiros, and Rua Ramos Batista, 380 – Vila Olímpia, São Paulo – SP/ Opening hours: Tuesday to Thursday, from 12:00 to 15:30 and from 18:30 to 22:30; Friday and Saturday, from 12:00 to 22:30; and on Sundays, from 12:00 to 17:30.
He pampero
Another small restaurant (in architectural terms), the El Pampero delivers its main objective by name: serving food from the pampas (a region that encompasses the junction of Rio Grande do Sul, Uruguay and Argentina) and is led by the gaucho Rodrigo Trindade.
From the parrilla come morrones with queso y huevo, meatballs, seven from the palette and a great country sausage. To accompany, be sure to try the potato mayonnaise and the rice carreteiro.
Rua Tucambira, 90 – Pinheiros, São Paulo – SP / Opening hours: Tuesday to Friday, from 12:00 to 15:00 and on Saturdays, from 12:00 to 17:00.
Fire & fire
Founded in 2020, at the height of the pandemic, the fire & fire has ahead Eduardo Bonato and Nathan Failchijes and its main premise is the passage through the grill of everything that is served to diners.
Open to the public on specific days of the month, the fire & fire It has a structure for corporate and social events and serves a variety of options such as meat empanadas, choripan, pork sausage, cabotiá pumpkin stuffed with cheese (the house favourite), entraña, varieties of grilled vegetables, asado de tira and other cuts.
Rua Deputado Lacerda Franco, 145, Pinheiros, São Paulo-SP / Opens by prior reservation with information on the website.
Fred Sabbag is a lawyer by profession, but in his free time, he doesn’t have any lawsuits or legal procedures: one of his biggest passions is going to bars and restaurants. The habit earned him numerous followers on Instagram (@fredsabbag) and made him a gastronomy celebrity in São Paulo.
Source: CNN Brasil
