"From the outside, this 50-year-old Flamengo institution looks like a speakeasy, but inside you’ll find some of the city’s best cuts of beef grilled over an open flame. This is the heart of churrasco culture, which for many Brazilians is restricted to prime cuts of meat and coarse salt. Nowadays, Majórica is run by the daughter of one of the original Spanish owners and a Galician-born janitor who worked his way up the ladder. Don’t miss the picanha — plump disks of sirloin cap — served fresh off the grill." - Rafael Tonon, Taylor Barnes
Majórica Churrascaria/Facebook
