The meat servers at Texas de Brazil are known as gauchos.
These gauchos are central to the authentic Brazilian steakhouse, or churrascaria, dining experience offered by Texas de Brazil. Drawing inspiration from the traditional cowboys of southern Brazil, their role extends beyond simply serving, encompassing a significant part of the culinary presentation and tradition.
The responsibilities and distinctive service style of the gauchos include:
- Expert Meat Preparation: Gauchos are responsible for slow-roasting a variety of perfectly seasoned cuts, including beef, lamb, pork, chicken, and Brazilian sausage. This preparation is typically done over a wood charcoal fire, ensuring rich flavors and tender results.
- Tableside Carving: A hallmark of the churrascaria experience, gauchos expertly carve fresh slices of meat directly from the cooking skewers onto the diner's plate at the table. This continuous service ensures that guests receive hot, freshly cut meat throughout their meal.
- Enhancing the Dining Atmosphere: By embodying the traditional figure of the Brazilian gaucho, they contribute significantly to the immersive and cultural ambiance of the restaurant, providing a unique and engaging service.
This direct, interactive service style is a key element that defines the Texas de Brazil experience, setting it apart from conventional dining.
