pea-Can-ya. Our signature steak, Picanha is a prime cut of top sirloin. The picanha cut is very popular in the churrascarias of Southern Brazil. At Fogo de Chão, our gaucho chefs carefully carve each piece, just as the gauchos before them have done for hundreds of years. Fogo® prepares picanha two different ways. We offer the traditional light seasoning, and a more robust garlic seasoned version. Both are equally delicious and grilled to juicy perfection.
fil-AY min-Yon. Filet mignon is known as the most tender of cuts. At Fogo, our gaucho chefs expertly prepare your filet mignon from the most flavorful part of the beef tenderloin. Once seasoned, the filet is grilled to perfect tenderness. For those who prefer filet mignon wrapped in bacon, Fogo® offers a delicious bacon-wrapped version. Each delectable piece is seasoned lightly and grilled rotisserie style.
beef AN-cho. Beef ancho is cut from the prime part of the rib eye. The beautiful marbling on the rib eye provides its superb flavor, juiciness and texture, making this one of the most popular steaks at Fogo®. The gaucho chefs know that such a finely marbled cut of beef needs a light hand when it comes to seasoning. They apply just a touch before grilling the steak, rotisserie style.
al-Cat-ra. Alcatra is a special cut of top sirloin originating in the steakhouses of Southern Brazil. Like picanha, alcatra is a popular cut in Brazil. The gaucho chefs at Fogo® custom cut each piece of alcatra for our guests. Many of our Brazilian-trained gaucho chefs hone their skills in our restaurants in Brazil before coming to the United States. It is there they learn to properly cut alcatra, season it lightly, and grill it to delicious perfection.
fral-Din-ya. In Brazil, bottom sirloin is called fraldinha. Though it may be difficult to pronounce, you will enjoy the taste of fraldinha. Because of the strong marbling characteristics, fraldinha has an unmatched juiciness and robust flavor. Whenever people gather on a farm in Southern Brazil to enjoy churrasco (bbq), fraldinha is sure to be on the grill. Fraldinha is one of the most distinctive and flavorful cuts of meat from Southern Brazil. At Fogo, our gaucho chefs hand select and grill each piece of fraldinha before carving it tableside for our guests.
co-Stell-a. Tender, juicy beef ribs expertly prepared by the gaucho chefs at Fogo®. These fall-off-the-bone ribs are first lightly seasoned. Then they are grilled for several hours to capture their rich natural flavor. A favorite in Southern Brazil, our gaucho chefs proudly offer costela to Fogo's North American guests as well.
cor-Day-roo. Cordeiro is how Brazilians say fresh lamb. And Fogo® is known for our savory preparation of cordeiro. The gaucho chefs at Fogo de Chão® offer guests both succulent lamb chops and tender leg of lamb, imported from New Zealand. Each is gently flavored with our special fresh mint marinade, perfectly grilled and served tableside.
Frahn-go. In Brazil, frango means chicken. Following the tradition of the churrascarias of Rio Grande do Sul in Southern Brazil, Fogo's gaucho chefs prepare frango two different ways. Guests may enjoy chicken legs lightly basted in our special marinade. Or, savor our bacon wrapped chicken breasts kissed with a hint of seasoning.
co-Stell-a gee PO-co. Mouthwatering baby back pork ribs skillfully roasted by Fogo's Brazilian-trained gaucho chefs. A favorite in the churrascarias of Southern Brazil, the secret to costela de porco at Fogo de Chão® is the seasoning. A careful blend of our wet and dry rub keep the ribs tender and enhance their natural flavor.
Lom-bo. Another house specialty from Southern Brazil, the gaucho chefs at Fogo de Chão® start by hand selecting the finest pork loin available. The pork loin is sliced into filets and encrusted with a rich Parmesan cheese coating before roasting over an open flame. The result is a unique and delectable flavor.
lin-Gwee-sa. Linguica is a Brazilian-style, cured pork sausage. The sausage originated in Portugal, and gained popularity in Brazil during colonial times. At Fogo, our linguica is flavored with our own special blend of seasonings, created to complement the many flavors of churrasco (bbq). Brazilian linguica is known for its wonderfully robust flavor. The gaucho chefs at Fogo® prepare linguica on the rotisserie until the outside is perfectly crisp and the inside is hot and juicy. For centuries, linguica has been an integral part of the churrascaria experience.
Our Mango Chilean Sea Bass is a Brazilian take on a South American classic, while our Jumbo Shrimp Cocktail with malagueta sauce is perfect for sharing Southern Brazilian spice and a taste of the sea with the entire table. Seafood selections are separate from the churrasco experience menu. The Mango Chilean Sea Bass can be ordered with the salad bar or à la carte, and includes the side dishes. Available in all locations. Ask your server for pricing.
Your meal includes limitless service of traditional Brazilian side dishes, including: pão de queijo (warm cheese bread), crispy hot polenta, garlic mashed potatoes and caramelized bananas. Fogo® also offers optional side dishes of rice and black beans, and farofa upon request.
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