Obrigado Brazil 24!! Tasting Sao Paulo

It's 11:30pm on yet another Saturday night, and your usual suspects are back on the prowl for something new to devour. This time on our radar we find Brazil 24, on the corner of Kirkman and International. A busy tourist filled street, with the blinding lights of signs, banners, and Disney propaganda ( our city is practically infested with it ). But hidden at the near end of International Drive we find this precious gem. Its location could easily be missed and over-looked, since there are many other Brazilian restaurants and boutiques surrounding that particular area. So what draws us to Brazil 24 amongst all the choices we have? Well, they are the only 24hr, family owned and operated small restaurant open serving the best street-style food ( characteristics that we seem to favor), and as cooks we love the fact that they are our savior from your common 24hour "Danny's", and "International House Of Pies". Seriously, these guys are serving the type of food that will make a single tear run down the side of your cheek good kinda food ( i.e. beef stroganoff, liver and onions, steak and onions, rice & beans with fried eggs, and empanadas, not to mention traditional pastries), with more love and passion for food than any one of the previously mentioned joints.
We decide to take a seat at the the bar-style counter, and it's not hard to tell that this will be a good experience based on the smells that are coming from the kitchen. Intoxicating!! We are soon greeted by the owner/cook/butcher/host/server Nelson with menus and a welcoming smile that makes you feel pretty much at home. After a quick introduction he begins to tell us about his restaurant, and how it came from humble beginnings, and the painstaking hours he put into it. A topic any cook knows oh so well: the long hours, the tears and sweat, the mistakes, discoveries and success that come with it. He tells us a short bio of himself and how he started as a cook in Sao Paolo, Brazil, then as a butcher for a small Brazilian churrasqueria, and as he's talking I realize he hasn't even taken our order yet, and it doesn't even matter because we are enveloped in a conversation of the common love for food. A topic we could share for hours if you ask us. At some point in between the tales of the trade we decide to order some appetizers to start our culinary experience of the night. Papas rellenas ( stuffed potatoes ) and a cheese & beef empanada are our first choice of the evening. The papa rellena comes to us as a surprise, much bigger than u would expect this croquette-like snack to be, about the size of a pool ball to be exact. Inside we find a moist pulled chicken and queso blanco filling. Perfectly seasoned, cheesy goodness, with a perfectly cooked potato crust. At that point our bellies are craving for more.

Chicken and cheese papa rellena.

Next up, beef and cheese empanadas. This was probably the flakiest empanada we have ever had in town, and lets not even begin to talk about the filling. Sauteed beef, onions, and garlic seasoned with cumin, green olives, and a mozzarella style cheese. We simply cannot find a flaw in this combination. Another great appetizer brought to us in record time if I may add. Nelson, of course, has a grin on his face, he knows by the obvious "eyes-rolling back syndrome" that we're in a culinary nirvana. God help us, we haven't even ordered our entrees yet.

Beef and cheese empanada, in a flaky shell.

He asks us, as if he had to, "Hows was everything?" We simply nod as we're stuffing the last morsel of goodness. He tells us that Brazil 24 will be shutting down for a few weeks due to some remodeling and revamping of the menu, and insisted that we try some of his creations not listed on the current menu. We agree, as Brian simply put it: "Give us what you think is the best thing on the menu." Our friends decide to split a monster burger, personally created for us that evening. Two burger patties, cheese, bacon, the usual lettuce, and tomato, and the unusual potato chips and corn. Served with a side of seasoned fries, and my friends you have a winner meal for two, or for one if you dare.

Oh, and don't forget to try the hot sauce from the red ketchup bottles, amazing.

I opted for the tudo (everything) burger, a monster with layers of bacon, cheese, fried egg, beef patty, cheese, lettuce, and tomatoes. Perfectly stacked and cut across the middle, this work of art was just asking to be adored and devoured.

For the piece du resistance, Brian's entree, the traditional picanha. Two top sirloin 1in. thick cut steaks, seasoned and cooked on an espeto over an open fire, churrasco style, the way Nelson explained that he had been doing pretty much all his life. Using pure heat to cook this meat, he explains, allows the meat to baste itself, as opposed to direct flame which takes away from the pure flavor of the meat and its natural fat ( flavor). Add a side of black beans and white rice, and it's a direct home run my friends.

Don't ask us how, but we managed to eat every last bit of food. Even when full, your brain's message of FULL is overridden by the exited palate and the always hungry stomach. You really can't help yourself from gorging, trust us. After a much needed break, we decided to have the cafe con leche to ease the overwhelming feeling of a balloon about to burst inside. Although we wanted to give the desserts a go, on this occasion we could not, for obvious reasons. Maybe on a Brazil 24 part II blog. We definitely recommend you give Brazilian fare a fair chance the next time you crave really good food at those wee hours of the night. To guarantee the best experience, we also suggest you sit by the bar and have pleasant chat with Nelson, you can't miss the big guy, his personality is almost as big as he is