There are a lot of ways you can savor meat. It seems that each culture in the world has some kind of method that is passed down from generation to generation. And all of them, would claim that there’s now way like their way.
In some ways, it is the truth. Especially when it comes to grilling meat, I am a firm believer that s a million ways of grilling is a million ways of savoring and, consequently, respecting the animal slaughtered.
One particular way of grilling that has recently caught my attention for its rise of popularity in Indonesia, is the south american ways, from the asado that’s commonly done in Argentina, Chile, Paraguay and Uruguay, to the Brazilian spit-fire grilling, or as they call it, the churrasco style.
Both words basically the Spanish and Portuguese words for ‘barbecue’. Yet the traditional Brazilian churrasco usually refers to all kinds of meat, from beef, pork, to chicken that’s skewered and grilled on a spit fire.
In a churrascaria, or a restaurant that serves barbecued meat in Brazil, you will be offered all you can eat style: the waiters move around the restaurant with the skewers, slicing meat onto the client’s plate. This serving style is called espeto corrido or rodízio, and is quite popular in Brazil.
In Jakarta, one place that you can get the closest as an authentic Brazilian churrascaria, would be Tucano’s Brazilian churrascaria.
Although a selection of chicken, lamb, and beef are offered, there are some cuts that are most traditional to the Brazilian art of grilling meat. Skewered chicken heart is apparently one, the little nuggets are chicken hearts are probably an exotic delicacy for the westerners but for Indonesians, it’s a way of life for some. The sometimes forgotten chicken part tastes amazing served with the churrasco super spicy chili sauce.
From the cow, a selection of premium cuts that are typical of a churrascaria is offered, such as the alcatra (top sirloin), garlic marinated sirloin, and the most popular: the picanha or the rump cut with the fat on, lending incredible juiciness and flavor to the meat.
A hint of Tucano’s authenticity can easily be spotted walking around the restaurant serving the meat or busy grilling meat at the restaurant’s spit fire grill; executive chef Aldecy da Silva Bastos hailed directly from his hometown in Rio de Janeiro to man the Jakarta Tucano’s.
There’ a unique way of signaling the churrasqueiro, or the churrasco guys. On each table, there’s a T letter with three different tokens magnetically attached to it. The green token on top means you want meat to be served to you, so as long as it stays on top of the letter T, the meat will keep coming. The yellow token, or the ‘pineapple’ token will get you grilled pineapple on skewer, that the churrasqueiro will slice for you on the table.
The sweetness and slight tang from the pineapple are meant to balance all the meat slices you’ll be piling up on your table. The final token, the red one, is the one to display if you are ending your meat feast.
For dinner, from Monday to Thursday, buffet price is Rp. 348,000/person for (120 minutes) and Rp. 398,000/person on Friday to Sunday (120 minutes). A premium wagyu selection can also be enjoyed for Rp. 548,000/person all day, all week long. All meat buffet, is inclusive of free flow drinks and all buffet selection.
Pavilion Retail Arcade, Jalan Kh. Mas Mansyur, Jakarta
Phone: (021) 29023398
www.tucanoschurrascaria.id
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