In 2023, I traveled to Brazil with my family. One of the memorable food highlights of our trip was enjoying an authentic Brazilian Churrasco at my aunt’s home—a feast lovingly prepared by a professional Churrasqueiro named João.
My Parents with Churrasqueiro João
A Hands-On Lesson with a Churrasco Master
Before we even arrived, my uncle had arranged a special surprise. João not only grilled for us, but also gave me a private lesson on traditional Brazilian grilling techniques. For about two hours, I stood alongside him as we prepared a mouthwatering lineup of meats and grilled fruits.
We cooked:
- Chicken hearts (a Brazilian delicacy!)
- Sausages
- Juicy pork and beef cuts
- Chicken
- Whole grilled pineapple
Our Churrasqueira in Action
A Full Cultural Experience
No Brazilian barbecue is complete without music, and we had an incredible soundtrack of Batucadas, Samba, and Bossa Nova playing throughout the day. It added so much energy and authenticity to the entire experience.
Meanwhile, my husband crafted Caipirinhas, Brazil’s national cocktail. He learned how to make them during our first trip in 2008, right after we visited a Cachaça distillery with my uncle. Naturally, we made a stop there again during this trip—because some traditions deserve to be relived.
At home in my own Churrasqueira
RECIPE: Grilled Picanha Steaks
Recipe by: Vanessa Niño
Picanha, also known as rump cap, is a favorite cut in Brazilian cuisine. Its thick fat cap helps it retain juiciness and imparts an unbeatable flavor. I found a beautiful Picanha roast at a local Brazilian store (sourced from Australia!) and put everything I learned from João into practice at home.
Ingredients:
- 1 Picanha roast, sliced into 1.5-inch steaks (about 3.75 cm)
- Maldon salt or Kosher salt, to taste
Preparation:
- Slice the Picanha roast into 1.5-inch steaks. Fold each steak in half into a C-shape, with the fat cap on the outside.
- Skewer each piece through a metal espeto (Brazilian skewer).
- Heat your grill to 500°F (260°C).
- Grill the skewers, flipping every 2–3 minutes to ensure even cooking.
- Cook to your preferred doneness—medium-rare is my go-to.
- Let the meat rest briefly, then slice directly off the skewer for an authentic Churrasco experience.
Staying Connected Through Food
Since coming back home, I’ve continued experimenting with Churrasco techniques and remain in touch with João. We often exchange recipes and ideas over Instagram—proof that food not only brings people together, but also keeps them connected, no matter the distance.
I’m already dreaming of our next trip to Brazil, where I’ll proudly show my family how far I’ve come since that unforgettable day by the grill.
Até logo, Brasil. I’ll be back soon!