The gaucho way of preparing meat.
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The gaucho chef tradition began in Southern
Brazil hundreds of years ago with the
practice of roasting meats over open pits
of fire at family gatherings and community
events. Fathers passed the knowledge on
to their sons, and the young gauchos grew
up with the passion for the simplicity and
the rich flavors of the traditional churrasco.
At Fogo de Chão, our gaucho chefs train
for at least two years, learning to prepare
and cook the meats, as well as make the
marinades. Each chef learns all about every
cut of meat offered at Fogo, including the
optimal temperature to cook each cut to
any desired level. The gaucho chefs are
responsible for taking care of the meat
from the time it arrives from the butcher to
the moment it is presented to the guests.
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