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Churrasco de Brasil
Brazilian
Gaucho chefs orbit the dining room with long skewers of rotisserie-roasted meat, slicing tableside until you flip your token to red. Tucson's lone Brazilian steakhouse, it runs the full rodízio spread, heavy on beef but with pork, chicken, and lamb in rotation. The room leans formal, all dark wood and white tablecloths, so this is date-night or celebration territory. The picanha, a beef cap with a fat ribbon that keeps every slice moist, is the cut to watch for.
The awards strongest first
- Tucson Foodie The Ultimate Tucson Restaurant Bucket List
One number, weighted & current 64
How we scoreThe dishes from the writeups
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Picanha
“Make sure to get some picanha, Brazil’s favorite cut of beef — a uniform cap of fat balances the lean, tender beef.”
Tucson Foodie
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