Barbacoa Brazilian Steakhouse offers a unique dining experience and although there’s plenty of other good food to enjoy, this restaurant is all about meat. There’s even a specialty meat chef. David Mulin is from Brazil and has undergone extensive training in the preparation of the meat that is skewered and grilled over a special grill to insure that every skewer offered by the gauchos is presented with consistency.
My companion and I were greeted and escorted to our table by Manager Rodrigo Portapila. We were seated inside but there is a lovely patio from which you can enjoy the sights and signs of the center particularly on the weekends when it is alive with music and entertainment.
We started with a bottle of Pizzato Chardonnay from Brazil. It was a well-balanced, medium bodied wine with flavors of green apple and pineapple. The history of the Pizzato family is synonymous with the history of wine in Brazil. In 1880 the family emigrated from the Veneto region of Italy to Southern Brazil and brought with them the grand tradition of winemaking.
Accompanying the wine was a plate of round bread balls called pão de queijo. They are a staple of Brazil and are made from wheat flour and Parmesan cheese. About 2” in diameter, the balls are crispy on the outside and have a distinctive gooey-sticky-glutinous kind of texture inside. Just like almost everything else, there is no limit to how many you can have…but pace yourself.
We also tried a Brazilian soda called Guarana…it tasted a little like honey flavored ginger ale. Since this beverage isn’t widely available, you should give it a try.
Barbacoa offers a full service bar and a prix-fixe (fixed price) menu which includes all you can eat appetizers and side dishes and 10 different meats served on large skewers at your table by wandering gauchos wielding razor sharp knives that slice the meat off at your request.
We started with appetizers and sides dishes. The Torta de Frango – a chicken pie with hearts of palm, peas and other vegetables topped with a light and flaky pastry is absolutely delicious. The potato salad is in a creamy mayonnaise-based dressing and gets its unusual flavor and subtle tartness from green apples and hearts of palm. Hearts of palm play a major role in Brazilian cuisine.
A red and green “cylinder” is the link to getting all the meat your heart and stomach desire. The cylinder started off red while we enjoyed our appetizers and salad choices. When we were ready for meat service, we simply turned the cylinder to green and the gauchos rotated sizzling skewers of meat to our table slicing them at our request.
The choices included picanha (Brazilian top sirloin steak), tri-tip, top sirloin, bacon-wrapped chicken, beef ribs, lamb (sliced and chops), pork loin, pork ribs, chicken legs and Brazilian sausage. The picanha, lamb chops and pork loin were our favorites.
Accompanying the meat was a tomato and pepper vinaigrette and farofa – a typical Brazilian dish made of toasted manioc flour (farinha de mandioca torrada). Farofa is served as an accompaniment to the grilled meats. Barbacoa makes this Brazilian specialty from yucca flour, bacon, egg whites, Brazilian sausage and carrots.
Remember…it’s up to you. Turn the cylinder to red if you’d like to take a break or just slow down, and then turn it back to green for continued meat service. But remember, pace yourself.
We topped off our dinner (as if we needed it) with Passion Fruit Mousse and Brazilian flan. I asked my companion to help me describe the mousse, he said simply, “it’s indescribably delicious.” He’s right. Do try it!
Brothers Eric and Cassio Moon along with their partner, Dong Lee, are doing Brazil and its kitchens proud by authentically recreating the Brazilian experience right here in Santa Clarita Valley.
Barbacoa Brazilian Steakhouse is located at 25910 The Old Road, Stevenson Ranch. For more information or to make reservations, call 661-288-1123
