They’re called churrascarias. I think that’s Portugese for “carnivore temple.” You go in, sit down, and pretty soon here comes a waiter with a huge spit of meat. You take a slice. He comes back again. You take another slice. This goes on until you turn on the “no mas” indicator on your table. No kidding. And even then, the guy keeps coming back at what seems like one-minute intervals. It’s a veritable river of meat. This keeps up until you either die of a burst stomach or urgently signal for the bill.
I took home a card showing all the meat cuts. It’s a meat road map. Now I can tell you what I ate: filet mignon, rump ( I don’t speak Portugese, so I just nodded when he said “Lagarto”), neck meat, and hump. That’s the large blister-o-meat on the back of a bull’s neck. Washed it down with a thimble of “43″–a Spanish herb liquere.
Tags: Tom Horne