Spicy Picanha Is Back At Texas de Brazil!

Texas de Brazil is spicing things up for the next few months. They are bringing back two guests favorites, Spicy Picanha and the Santa Fe Brazilian Salad. Both of these will be available July through September, so don’t procrastinate.

According to their press release, “The Spicy Picanha is back by popular demand, this featured cut adds an intense kick to the traditional Picanha that’s already a guest favorite.” Make note that the Spicy Picanha is only available during dinner and it’s served tableside by their authentic Gauchos.

But wait, there’s more. They are also featuring something for those looking to dine on the lighter side. It is their special Salad Area feature for this quarter. According to the press release, “Taste our Santa Fe Brazilian Salad this summer. Made with Brazilian hearts of palm, the Santa Fe Brazilian salad is the perfect summer addition to your churrasco experience.”

With over 15 different cuts of meat, Texas de Brazil has been serving Addison guests for over 20 years with such delicious cuts as Filet Mignon Wrapped in Bacon, the world-famous Picanha, Braised Beef Ribs, Filet Mignon, Chicken Breast Wrapped in Bacon, Flank Steak and so much more. And don’t forget about the giant salad bar and dessert area and the Hot Items area featuring Feijoada, Sweet Fried Bananas and one of my absolute favorites, their Brazilian Cheese Bread. It’s a foodie’s dream.

For reservations, to browse the entire menu, book group dining and more, visit their website. Don’t forget to follow them on Facebook, Instagram, and Twitter for all the latest promotions and special dishes. Their team of chefs constantly test and create new and delicious additions to the menu, and they are always eager to share them with us. Don’t forget, these two dishes are only available for a limited time.

Leave a Comment

Sign Up for our ENews Weekly!

Features • Business • Arts • Entertainment • Dining
Nightlife • Travel • Real Estate • Beauty & Image

Thank you! You've successfully subscribed to Addison Magazine's ENews Weekly!

Pin It on Pinterest