Discover the history of our company


Taurinus Brazilian Steakhouse is proud to share the traditions, culture and food of southern Brazil.

Rodizio is a popular Brazilian style barbecue, a continuous service of a wide variety of different cuts of beef, pork, lamb and chicken that is slowly cooked with special grills to preserve all their natural juices and flavors.

You may enjoy as much as you like, all for one fixed price.

Enjoy this gastronomical adventure called Rodizio along with the unique style and tradition of the Brazilian Gaucho. We suggest you start with a light salad course, and then signal the Gauchos that you are ready to begin the Rodizio by turning the card on your table to the green side.

To take a break, simply turn the card to the red side. Don’t forget there are many other meats to follow and you may request as many servings as you like.

The Rodizio includes unlimited visits to our gourmet buffet with a wide variety of fresh vegetables, seafood, imported cheeses and unique salads plus our delicious Brazilian hot dishes. Cheese bread, fried bananas, and fried polentas are also served to your table.

Come prepared to enjoy as much as you please!

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Brazilian Steakhouse - A Bit of History

A South American Tradition of Taste

In the early 1800's, European immigrants settled in the great wide plains areas of Argentina, Uruguay, and southern Brazil, called pampas. Cattle raising was the primary way of life, and the men who worked the cattle (what we call cowboys) were known as gauchos.

There are many stories about the gauchos, about their lifestyle, their superb horse wrangling skills, and their appreciation of the land. The nomadic life of the gauchos eventually ended as settlements grew and they began to work on large company ranches. Today, gauchos still continue to be an integral part of the ranching areas of Argentina, Uruguay, and Brazil.

It is their way of cooking, churrasco (shoo-rhas'co), that has inspired traditions carried on worldwide today. Since they had no way of preserving food, the gauchos would gather together after butchering a cow, and skewer and cook the large portions of meat immediately over a wood burning fire. The slow-cooked meat basted in its own juices and resulted in tender, flavorful steaks. It is with the same patience and careful preparation that we, at Taurinus Brazilean steak house Churrascaria, serve our prime rib, sirloin, and other choice cuts.