Houston Restaurant Guide

Pradaria is the first and only Churrascaria restaurant that combines continuous service "Espeto Corrido" and South American home style and contemporary a la carte dishes prepared by renowned Executive Chef Mark Shim and his team of international chefs. Mark Shim began his culinary carrier as a sushi chef, later obtaining an apprenticeship in French cuisine from Houston's Art Institute Culinary School. Having grown up in South America, Churrasco is a lifelong passion for Chef Shim.Pradaria means "prairie" in Portuguese, and refers to the characteristics of the Pampas flat land. Pampas is a vast region of Southern Brazil, Uruguay and Argentina, where Gauchos herd the cattle allowing to them roam freely on the prairie. Gauchos developed the technique of slow roasting the meat on large sticks over a log or coal fire, flavoring only with salt and the natural flavor of the wood charcoal smoke. At Pradaria, we keep the old tradition by using only premium meats and the same cooking technique used through generations by the Gauchos. Churrasco is a modern celebration of food where Gauchos serve by parading succulent cuts of meat and slicing them fresh and hot in an authentic traditional service style called Rodizio,Pradaria's Rodizio service also includes other traditional Pampas Churrascaria items not found in other Churrascarias in Houston, such as the delicacy of Brazil's carnivores, the Cupim, Maminha (the true bottom sirloin), Calabresa Linguica (specialty pork sausage), Chicken Hearts, Linguica de Frango (chicken sausage), Matambre (stuffed beef roulette), Galeto (Cornish Game Hen, Gaucho Style), Picanha Invertida (stuffed inverted Picanha), Entraña (Argentinean skirt steak), Bife de Chorizo (Argentinean Rib eye), Riñon (kidney) and Molleja (sweetbreads).