My father grew up in Brazil, where picanha isn’t just food–it’s pride (Yes, we Brazilians are very proud of our steak). It’s the top sirloin cap, famous for its thick layer of fat that melts slowly into the meat as it cooks over wood creating a distinct charred flavor. The tradition of churrasco began centuries ago with southern Brazilian cowboys who cooked beef over open fires while herding cattle (Minas Café). Over time, it became a cultural symbol of togetherness. 

   As Aventura do Brasil explains, “Picanha is a must-have at any churrasco,” a dish that “is usually cut into small, bite-sized pieces, passed around on a plate and everyone can help themselves to every celebration” (Aventura do Brasil). That ideal filled our backyard every weekend in Miami. I still remember the first time I tried picanha. 

   My dad sliced me a small medium-rare piece right off the skewer. He put a pinch of salt on the piping hot filet and handed it to me with his bare hands. It was salty, smoky, and soft enough to melt in my mouth. Around me, my relatives and friends laughed and passed plates of picanha around while Portuguese music played in the background.

  In Brazil, beef has always been tied to culture. Anthropologist Jeffrey Hoelle writes that “beef is both a signifier of development and the symbolic and material fuel for a development process” in Brazil (Hoelle 744). People see beef as a marker of success and living a high-quality life aimed at avoiding temptations. That belief has shaped how my dad cooks. He never rushes. Waiting beside him was always the hardest part because the smell made me impatient, but it also forced me to slow down with him. He cooks over wood, not gas. “Gas is for convenience, not tradition,” he always says. As Food & Wine explains, Brazilians prefer charcoal because “that fat can really feed a fire” (Kessler), and you can taste that extra flavor when the smoke hits the meat.