The strong gaucho influence makes Florianópolis have excellent steakhouses, offering a lot of meat, with variety and preparation of cuts for all tastes. The houses serve even the lightest, with rodízios that have salads, grilled meats, pasta, sushi, among others.
The origins of barbecue in Brazil and South America were in the pampas region, a large area of natural pastures located in the state of Rio Grande do Sul, Uruguay and Argentina. The geographical characteristics of the region were suitable for large cattle raising and soon the custom of roasting the meat on hot coals became popular. Today, barbecue is a mandatory food in Rio Grande do Sul and Brazilian cuisine as well.
Curiosity: Despite the strong relationship with the gauchos, barbecue also has indigenous origins. The Tupi Indians already had the custom of smoking game meat over wooden grills, an ancestor of the current barbecue.
Harmonization: Barbecue goes well with beers in general. But if the requirement is more specific, grilled meats call for stronger and more elaborate drinks, such as Porter, Brown Ale and Abbey Dubbel.
And the Floripa Guide, which like the manezinho is not silly or anything, indicates some restaurants for you to enjoy that juicy picanha or a tasty rump, without missing a little heart and sausage.