Picanha

Regarding the best street foods in Brazil, picanha is an unavoidable name. It is made up of the animal's fat cap and the last segment of the biceps femoris muscle. The cut has acquired popularity in most of Latin America and a reputation as a good meat in the barbecue community in recent years.

Though Brazilian cooks usually work with big pieces of meat, your meal will never be overly raw or dry. Before serving, it must be cooked to the exact degree that you requested in order to give you the most possible picanha flavor. In Brazil, the meat is traditionally prepared by skewering it and grilling it over charcoal, using only sea salt as a condiment. Just the first bite you will feel the rich flavor that picanh brings.

A robust, savory beef dish is picanha. As so, it goes nicely with almost any side dish, including garlic mashed potatoes and crisp salads. You ought to get a helping of our potato salad topped with some crispy bacon, Brazilian black beans, or a side of our au gratin potatoes. For a genuinely decadent experience, try it with a Brazilian cheesecake slice and a glass of Cabernet Sauvignon.