DALLAS – Brazilian-style steakhouse, Fogo de Chão, recently added new meat options to its spring menu. The company is looking at lighter cuts that include Pork Picanha and Linguica Sausage which will both be available as part of the Full Churrasco Experience at all US Fogo locations, for a limited time.
“Brazilian cuisine focuses on harvesting and serving fruits and vegetables when they are in season and have reached peak flavor,” said Barry McGowan, CEO of Fogo de Chão. “At Fogo, our gaucho chefs refresh our Market Table with seasonal items to deliver new choices for our guests to dine with us in a naturally nutritious way.”
The Pork Picanha is butchered and prepared with a similar style to traditional Picanha. The meat is then seasoned with sea salt, fire roasted and then carved tableside in the traditional Brazilian style.
The Linguica Sausage is prepared in a similar fashion and features pork sausage, red pepper, garlic and onion.
Founded in 1979 in Southern Brazil, Fogo de Chão is an authentic Southern Brazilian steakhouse or churrascaria. The chain expanded into the United States in 1997.