Day 9: Fogo de Chao, flights back to the US
(Saturday, May 5 2007) After flying into Sao Paulo, we all congregated at Jim & Beatriz's house (Beatriz is originally from Sao Paulo). For lunch, we decided to go to Fogo de Chao, a famous Brazilian charasquiria. A charasquiria is a type of barbeque, but a highly advanced version of one. To refer to a charasquiria as a barbeque would be like referring to a 100-foot yacht as a dingy.
Fogo de Chao is a place that would make a vegetarian run screaming. Each guest has a small paper disk next to their place setting that is colored green on one side and red on the reverse. Green means you're ready for more food; red means you need a breather. If your disk is green-side up, gentlemen dressed in tradational Brazilian cowboy gear approach your table in a non-stop stream brandishing various cuts of beef on huge swords. They use a second knife to slice off portions of your choosing which you snag with little tongs. In addition to beef, they also serve lamb, pork, hens, and sausages. It was a culinary experience the likes of which I have never experienced. I think I could have spent all day there, and had we not flights to catch, we very well might have. After the feast, I didn't feel the need to eat again for something like 16 hours.
Everyone made it to the airport without further incident, and US customs did not seem overly concerned with the small yet heavy cache of iron-rich rocks tucked into my suitcase.
Fogo de Chao is a place that would make a vegetarian run screaming. Each guest has a small paper disk next to their place setting that is colored green on one side and red on the reverse. Green means you're ready for more food; red means you need a breather. If your disk is green-side up, gentlemen dressed in tradational Brazilian cowboy gear approach your table in a non-stop stream brandishing various cuts of beef on huge swords. They use a second knife to slice off portions of your choosing which you snag with little tongs. In addition to beef, they also serve lamb, pork, hens, and sausages. It was a culinary experience the likes of which I have never experienced. I think I could have spent all day there, and had we not flights to catch, we very well might have. After the feast, I didn't feel the need to eat again for something like 16 hours.
Everyone made it to the airport without further incident, and US customs did not seem overly concerned with the small yet heavy cache of iron-rich rocks tucked into my suitcase.
posted by Bradley Thomson at 8:30 PM
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