Looking for an authentic parrilla in Sao Paulo? We got you just right! Nestled in the rustic neighborhood of Perdizes, an oasis of tradition amid Sao Paulo’s skyscraper-dominated landscape, Chimi Parrilla stands as a testament to authentic Argentinean cuisine. The setting of this quaint establishment mirrors a “parrilla de barrio” from Argentina, capturing the charm of a classic roadside eatery. With its rustic charm, it feels right at home in Perdizes, a part of Sao Paulo that still retains its country vibe.
The Hidden Gem of Parrilla in Sao Paulo
As with traditional parrillas, Chimi doesn’t stray far from what makes them iconic: the meat. Generous cuts that can comfortably satiate two hungry souls, accompanied by delectably roasted veggies. The Marucha, akin to the Flat Iron, and the Bife Ancho stand tall as the restaurant’s pièce de résistance. But before you dive into the main course, let the empanadas tease your palate or share a burger – trust me, they’re drool-worthy.
Chimi also serves pork cheeks, entraña, assado de tira, vacio and other special delights. Make sure to ask what cut is the best of the day! Check out more images at Chimi’s Instagram.
Meat, beer and Delightful Experiences
A recent Sunday escapade to Chimi had me waiting, but here’s the thing: Chimi turns the dreaded wait into a delightful prelude. Draft beers flowed, starters were shared, and laughter echoed as friends and families savored their waiting time. It felt more like a social gathering than a queue. However, for those who’d rather skip the lines, weekdays offer a serene experience. A little heads-up: do keep track of their operational hours. Chimi does not work with reservations in advance.
With prices that won’t make your wallet weep and meat seasoned to perfection, the experience is a steal. And let’s not forget their chimichurri sauce, arguably the best in Sao Paulo, that adds an irresistible zest to the meat. Great selection of beers made Chimi an instant favorite for me.
Argentinean vs. Brazilian Barbecue: What’s the Difference?
Understanding the parrilla requires a brief detour into the realm of South American barbecues. Both Argentina’s “asado” and Brazil’s “churrasco” share a legacy of cowboy origins, yet they differ in flavor profiles, preparation, and presentation.
- Meat Cuts and Preparation:
- Argentinean Asado: Predominantly ribeye, sausages, and ribs seasoned primarily with salt or chimichurri.
- Brazilian Churrasco: A variety boasting picanha, alcatra, and fraldinha seasoned largely with coarse salt and occasional marinades.
- Cooking Method:
- Argentinean Asado: Slow-roasted on a parrilla over wood or charcoal.
- Brazilian Churrasco: Quickly cooked on skewers over open flames.
- Serving Style:
- Argentinean Asado: A social event where meats are shared among friends and family.
- Brazilian Churrasco: “Rodízio” style in churrascarias where skewered meats are brought to the table.
- Flavor Profile:
- Argentinean Asado: Woody and smoky due to slow-roasting.
- Brazilian Churrasco: Charred crust with a juicy inside, thanks to high-heat cooking.
Understanding these nuances makes appreciating Chimi Parrilla’s dedication to preserving the Argentinean parrilla tradition in Sao Paulo all the more special.
When you’re in the mood for an authentic parrilla in Sao Paulo, look no further than Chimi Parrilla. It’s more than just a meal; it’s a journey into the heart of Argentinean culinary traditions. And with every bite, you’re not just tasting food; you’re savoring a rich legacy.
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