El Santo, the vibrant Latin American restaurant in the heart of Glasgow’s Merchant City, is thrilled to announce the launch of its new Sunday Rodizio BBQ. This innovative dining experience draws inspiration from the rich culinary traditions of South America, offering a convivial sharing experience that promises to delight guests with an extensive selection of expertly chargrilled meats and accompanying sides. Brazilian Head Chef, Julianna Kipper, alongside the El Santo team, is proud to introduce selection of premium meats prepared in traditional Brazilian style, alongside an array of complementary sauces that promise to tantalize the taste buds.
Priced at £38.95 per person, the experience includes unlimited meat from a choice of twelve options, (choices include beef, pork, lamb and chicken), unlimited sides from a choice of six, and unlimited accompanying sauces from four tempting options. It also includes a classic Caipirinha cocktail, or a mocktail equivalent.
Guests can enjoy the meat at their own pace by using an innovative slider to control the flow of meat to their plate. By turning it to green, the “passadores”, or South American meat chefs, will bring out skewers of freshly prepared meats one by one, whilst turning the slider to red will indicate a resting point!
Usually served medium rare to medium, El Santo’s skilled chefs are happy to cook the cut to any diners preferred taste.
The authentic selection of Brazilian style side dishes, brought to the table on request to complement the meal, include arroz (rice), Batata Frita (potato chips) garlic bread, Farofa (Cassava Flour), Mayo Salad with Potato and Veg, and Feijoada (Black Bean Stew).
“As we continue to celebrate all things Brazilian in February here at El Santo, we are delighted to launch what is a fantastic, and very authentic, South American BBQ experience for our diners, regular and new,” said Panos Dimos, Julianna Kipper, Head Chef at El Santo.
“We have included a premium selection of meats, cut in the traditional Brazilian way – from Picanha, which is the Cap of the Rump, to Tri-Tip, which is the Bottom Sirloin, to Costello which are succulent beef ribs,” said Julianna.
“We also have a delicious cut of smoked pork with pineapple chilli jam, lamb chops with oregano, or Brazilian sausage – truly something for everyone. If you’re a sauce lover, you can choose from chimichurri, peppercorn, garlic chilli butter, or vinaigrette. Or leave your meat plain, the choice is yours. What is so special about Rodizio is that it’s a very personal way of eating as you dictate the pace and the choices entirely.”
Juliana finished by saying he thought Rodizio would be very popular on a Sunday, “as it’s a relaxing day for friends and family to come together, enjoying and sharing delicious food.”