Fogo de Chão’s Tips for Brazilian Dining During the Olympics

Fogo de Chão, the world’s leading Brazilian steakhouse/churrascaria just launched the “Fogo Guide to Brazilian Cuisine,” an inside look for diners, travelers and churrasco enthusiasts into the expansive culinary landscape of South America’s largest country.  The  Brazilian-born gaucho chefs offer tips, tricks and hacks on how to properly season, slice and serve the best, most authentic, desserts and grilled meats – from filet mignon and lamb chops to Brazil’s signature piranha.

Fogo actually just served the U.S. Olympic Swimming team last week before they headed off to Rio.

The digital resource features regularly-updated, original content across three key categories, which include:

• FOOD & DRINK – From South American wine pairings to home grilling tips, this section outlines the various delicacies for which Brazil is most famous. Sample insights include how to select, prepare and slice the best cuts of meat based on marbling, proper pre-heating times for each type of grill and which red wine pairs best with filet mignon (as well as a dozen other proper food and drink pairings).
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• RECIPES – For nearly four decades, Fogo de Chão has remained the leading restaurant authority on churrasco-style cooking, a Southern Brazilian tradition dating back to the early 17th century. This section brings the art of churrasco out of Fogo’s kitchen and into the homes of consumers with do-it-yourself recipes for Brazilian favorites, such as Pão de Queijo cheese bread; Feijoada, the national dish of Brazil; Picanha, one of the most prized cuts of meat in Brazil; and, of course, the Caipirinha, Brazil’s national cocktail.

• LANGUAGE & CULTURE –To visit Brazil is to be immersed in a world rich with tradition, yet steeped in modernity. But, how does one go about making a reservation for dinner in Rio de Janeiro? What does one wear to Thursday night happy hour or a Sunday lunch, and, more importantly, where can the best papaya – or crème de papaya – in Brazil be found? This section promises to answer questions relating to culinary etiquette, regional flavors of Brazil and even key words and Portuguese phrases everyone should know before setting foot in the world’s fifth largest country.

“For those aiming to travel to Brazil, learn more about Brazil or just looking to bring a small taste of Brazil into their own homes, ‘The Fogo Guide to Brazilian Cuisine’ taps into our deep roots and traditional South American heritage to create an authentic culinary experience, both on- and offline,” said Larry Johnson, chief executive officer of Fogo de Chão.

“We’re proud to share our expertise in all-things Brazilian cuisine in this new, engaging way. We hope our Guide will help to introduce a few new phrases, new insights and new flavors of an incredibly beautiful, diverse culture to a global audience of travelers, explorers and connoisseurs,” he added.

“The Fogo Guide to Brazilian Cuisine” is live and curating content starting today at //www.fogo.com/guide. For more information about Fogo de Chão, including locations and hours, pricing and menu offerings like the new Brazilian Brunch, Gaucho Lunch or expanded Market Table, please visit //www.fogo.com.

Fogo de Chão is a leading Brazilian steakhouse, or churrascaria, which has specialized for more than 36 years in fire-roasting high-quality meats utilizing the centuries-old Southern Brazilian cooking technique of churrasco. The company was founded in 1979 in Porto Alegre, Brazil, and expanded into the U.S. in 1997. There are currently 42 locations throughout Brazil, the United States, and Mexico, including locations in São Paulo, Rio de Janeiro, New York, Chicago, Los Angeles, and Mexico City. Fogo is also the only restaurant brand in the Americas to have at least one level one sommelier in each restaurant and one of the largest lists of South American wines.
For more information, visit Fogo.com or Facebook, Twitter, and Instagram.

For a visual representation of the story of Fogo de Chão, watch “the Gaucho Way,”  a documentary-style video shot through the eyes of real Fogo de Chão Brazilian gauchos and explores the restaurant’s deep cultural roots in Southern Brazil.