Brasas

Since the Southern Plains

A fire older than us.

Long before kitchens, there were coals. The gaúchos of southern Brazil learned to cook with nothing but flame, salt, and patience — turning a whole cut over embers until fat rendered and crust crackled.

Brasas carries that tradition to downtown Miami. No rush. No shortcuts. Skewers turn. Fat drips. A slicer walks the room, carving in your shadow.

Our pitmaster, Rafael Vieira, trained in Porto Alegre and tended the coals at two São Paulo houses before bringing his fire north. He has been cooking over open flame for 23 years, and counting.