{"id":415,"date":"2023-09-27T00:20:53","date_gmt":"2023-09-27T06:20:53","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=415"},"modified":"2026-04-05T12:36:21","modified_gmt":"2026-04-05T18:36:21","slug":"tucanos-brazilian-grill-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=415","title":{"rendered":"Tucanos Brazilian Grill – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Tucanos Brazilian Grill on the Southwest Corner of 1st and Central<\/figcaption><\/figure>\n

Many New Mexico born Hispanics of my generation grew up watching not only American “shoot ’em up” Westerns featuring rugged cowboys, rowdy rustlers, round-ups and home on the range, but the Mexican equivalent–movies featuring the exploits of charros, the traditional cowboys of central and northern Mexico.\u00a0My friends and I could only dream about overcoming marauding Indians, desperate rustlers and flooding rivers as we drove our cattle to the stockyards in Abilene just like our white hat wearing heroes.<\/p>\n

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The Sprawling Dining Room<\/figcaption><\/figure>\n

It’s conceivable that in Brazil, cinematic exploits glamorized the equivalent to America’s cowboy–the gaucho, a South American cattle herder who tended his herds on the rich, verdant pampas.\u00a0For generations the pampas is where the very best cattle herds in Brazil have been raised.\u00a0 Like American cowboys, gauchos had their version of the chuckwagon of the old West in which horses pulled a mobile kitchen from which they were fed during roundups…and similar to cowboys, gauchos became adept at preparing meals over an open fire.\u00a0 Gaucho rotisseries are renown for the delicious preparation of beef.<\/p>\n

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The Most Generous “Salad” Bar in Albuquerque<\/figcaption><\/figure>\n

The gaucho style of grilling, called churrasco (roughly the Portuguese equivalent of “barbecue”), is today celebrated from Rio de Janeiro to Albuquerque in Brazilian steakhouses called churrascarias. In modern churrascarias, an entertaining and filling “rodizio” style buffet and service are provided.\u00a0 Servers come to your table with a skewer on which are speared several kinds of meat.\u00a0 Almost all rodizio courses are served sizzling right off that skewer and are sliced and plated right onto your table. Tucanos imports its grills from Caxias do Sul, Brazil. Skewers of meat rotate in the grills and are cooked from the top down.<\/p>\n

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Just One of Several Salad Bar Stations<\/figcaption><\/figure>\n

Accommodating servers bring one meat after another until you say “nao obrigado<\/em>“–no, thank you.\u00a0 Not literally.\u00a0 Each table includes a wooden “cue” which tells your servers where you stand.\u00a0 The green side indicates you want more selections brought to your table while the red side of the cue indicates you’re done. \u00a0It’s a well-practiced process though it’s a real challenge to stop eating when you haven’t tried every available item. \u00a0Seriously, this is a trencherman’s paradise, an all-you-can eat buffet that lives up to that designation.<\/p>\n

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Modern Day Gaucho Mans the Rotisserie<\/figcaption><\/figure>\n

When it comes to diplomatic coups, one of the least known for which President George Herbert Walker Bush is credited is the introduction to the United States of the popular Brazilian churrascaria (steakhouse) Fogo de Ch\u00e3o (literally Fire of the Ground). \u00a0During a visit to S\u00e3o Paulo, Brazil, the 41st President of the United States was so impressed by the unique dining concept that he told the owners a restaurant like theirs would go over big in his home state of Texas where as in Brazil, beef is king.\u00a0 As one of the first churrascarias to open in the United States, the Dallas Fogo de Chao helped blaze the way for other churrascarias throughout the country.<\/p>\n

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One of Tucano’s Energetic Servers Delivers Grilled Pineapple<\/figcaption><\/figure>\n

In 2000, Albuquerque matriculated to the churrascaria dining craze when Tucanos opened its spacious restaurant on the corner of Central and First. \u00a0Since that fateful day, Tucanos has launched its Brazilian grill concept in seven locations<\/a><\/strong>. \u00a0Tucanos churrasco includes assorted breads, fried bananas, an unlimited salad festival and all churrasco offerings.\u00a0 The salad festival is fresh and abundant with hot and cold items that include stroganoff, mashed potatoes, black beans and rice and various fruits.<\/p>\n

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Recognition from Abq The Magazine<\/figcaption><\/figure>\n

Just as the buffet is replete with fresh items, in 2023 Tucanos closed the restaurant for two months to undertake a $1.5 million remake..a refresh so to speak. \u00a0The already sprawling restaurant is even more commodious with the removal of columns, giving the illusion of even more spaciousness than before. \u00a0Grandeur and splendor were added in the form of art inspired by Rio De Janeiro \u00a0on the ceiling and along the bar. \u00a0The Dude-friendly patio is comfortable year-round with an overhead shelter, new air conditioning and heaters. \u00a0It’s a transformation that places Tucanos in the top tier of Albuquerque restaurants in terms of ambiance.<\/p>\n

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Tucano’s Unique Brazilian Lemonade Infused with Mango<\/figcaption><\/figure>\n

Tucanos churrasco features an assortment of beef, poultry and pork selections sure to please any carnivore.\u00a0 Other selections include a daily seafood (Frutos do Mar) offering; legumes, seasonal grilled vegetables and grilled pineapple (abacaxi) which is used as a palate cleanser in between portions.\u00a0 For the dinner version of the churrasco, additional items are brought to your table. Not every selection will have you singing the praises of this restaurant. There are some selections that have absolutely captivated us–the linguica (a lightly spiced Brazilian sausage), the fresh ham served with pineapple and some of the barbecue and teriyaki flavored meats are absolutely delicious.<\/p>\n

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From my First Trip to the Salad Bar<\/figcaption><\/figure>\n

Surprisingly, Tucanos charges almost exactly half what you would pay for a similar meal in Las Vegas, Nevada. \u00a0There’s a ten dollar difference between the lunch special (11AM – 3PM) and the full churrasco when additional selection are available. \u00a0The meat carvers are typically Johnny-on-the-spot, however, when the restaurant is crowded (typically for the evening service), you might have to wait a bit for drink refills. \u00a0Among the most popular libations for those of us who don’t imbibe adult beverages is a \u00a0Brazilian lemonade<\/strong><\/em>–made with Brazilian lemons and \u00a0prepared with condensed milk to give you a liquefied “key lime pie” sensation. \u00a0This festive lemonade can be added onto with any of Tucanos pure fruit purees: mango, passion fruit, pineapple, guava raspberry, strawberry. It\u2019s also bottomless.<\/p>\n

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Legumes (Grilled Vegetables)<\/figcaption><\/figure>\n

By itself, the unlimited salad festival<\/strong><\/em> is worth the cost of the churrasco. \u00a0Only in Las Vegas, Nevada will you find a salad bar with such assortment–and sprawl. \u00a0Magellan’s circumnavigation of the world didn’t take as long as a trip around the salad bar. \u00a0Of course, Magellan didn’t stop to gawk at the vast expanse of Albuquerque’s most varied and generous salad bar while trying to figure out how much “salad” you can eat while still gorging yourself on meat. \u00a0Not that you can’t find meat on the salad bar. \u00a0You can find beef stroganoff, lobster bisque, sushi, fruits and a dizzying array of items not usually categorized as salad ingredients. \u00a0 For a turophile like me, a trayful of blue cheese crumbles meant having a more traditional salad in addition to the unconventional items on display.<\/p>\n

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Frango Com Parmes\u00e3o (Parmesan Chicken), Frango Picante (Sweet & Spicy Chicken Thigh), Chicken Heart<\/figcaption><\/figure>\n

Vegetarians can probably have a go at the unlimited churrasco and still find plenty to enjoy. \u00a0In addition to the non-meat items on the salad festival, a server will likely ferry skewers of legumes<\/strong><\/em> (grilled vegetables) to your table. \u00a0While some carnivores seemed to eschew the legumes with the same facial expression they might have for a roach crawling up their arm, I found the legumes (zucchini, tomato, green pepper, onion) prepared very well. \u00a0Just slightly caramelized, the onion was sweet, savory and delicious. \u00a0 It baffles me how so many diners dislike onions. \u00a0It was my favorite of the garden bounty.<\/p>\n

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Fraldinha (Beef Tender), Asado (Marinated Beef Brisket), Abacaxi (Grilled Pineapple)<\/figcaption><\/figure>\n

First to our table was a fusillade of meats: f<\/strong>rango com <\/strong>parmes\u00e3o<\/strong><\/em> (parmesan chicken). \u00a0Parmesan is applied conservatively to give the chicken hints of light sharpness and nutty flavor. \u00a0 More assertive was the\u00a0fringe picante<\/strong><\/em> (sweet and spicy chicken thigh) whose heat is discernible even to a volcano-eater like me. \u00a0 My favorite of the three (this won’t surprise you) is the cora\u00e7\u00e3o<\/strong> de frango<\/strong><\/em> (Brazilian chicken hearts), bite-sized dark meat hearts with a slightly metallic, gamey flavor. \u00a0Not pictured (probably because I devoured it quickly) is the Picanha<\/strong><\/em> (top sirloin). \u00a0It’s the most popular cut of meat on the Churrasco and as good a steak as you’ll find at some chophouses.<\/p>\n

The fraldinha<\/strong><\/em> (beef tender) is a cut of beef made up of part flank, part short loin, and part bottom sirloin. This beef cut is long and thin and is full of connective tissue and replete with marbling. \u00a0That’s the reason meat is traditionally cut against the grain before it’s grilled. \u00a0The caramelized edges were my favorite. \u00a0The asado<\/strong><\/em> (marinated beef brisket) is presented as tendrils of beef with plenty of “bark.” \u00a0You can’t beat a<\/strong>bacaxi<\/strong><\/em> (grilled pineapple) as a palate cleanser in between all those meats. \u00a0Grilling pineapple seems to bring out the complex sugars and flavors of pineapple.<\/p>\n

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Lobster Bisque<\/figcaption><\/figure>\n

There were two items on the salad festival I couldn’t resist trying: lobster bisque and sushi. \u00a0I wasn’t necessarily craving either, but was curious as to whether they could possibly be good. \u00a0The lobster bisque<\/strong><\/em> was a bit of a surprise. \u00a0Expecting a salt bomb as you’d get from a can of Campbell’s soup, the lobster bisque is better than some I’ve had–even in New England (remember, I lived in the Boston area for two years). \u00a0It was creamy and quite good though I didn’t discern any of the characteristic bits of lobster that make a good lobster bisque. The sushi<\/strong><\/em> was better than grocery store sushi, but not nearly as good as restaurant quality sushi. <\/em><\/p>\n

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Sushi<\/figcaption><\/figure>\n

One of my long-time Tucanos favorites is the mango cod<\/strong><\/em>, planks of cod laquered with a syrupy mango sauce. \u00a0It’s long been debated whether or not sweets (or cheese) pairs well with fish. \u00a0It’s been my experience that both sweet sauces and cheeses can work well with fish. \u00a0The trick may be balance–not overdoing sweet ingredients or cheese. \u00a0There’s a nice balance between sweet and tangy notes and the “not too fishy” cod with its flaky texture.<\/p>\n

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Mango Cod<\/figcaption><\/figure>\n

If there’s one sour note to a meal at Tucanos Brazilian Grill, it’s that the downtown area seems to be a magnet for the most downtrodden of Albuquerque’s citizenry. \u00a0A walk from the parking structure to the restaurant is an attack on your olfactory senses (reminiscent of New Orleans). \u00a0Tucanos is a respite.<\/p>\n

Tucanos Brazilian Grill<\/strong>
\n110 Central, S.W.
\nAlbuquerque, NM<\/strong>
\n505-246-9900
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 27 \u00a0September 2023
\n# OF VISITS<\/strong>: 7
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>:\u00a0 Sausage, Chicken, Cod With Mango Sauce, Unlimited Salad Festival, Churrasco<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Many New Mexico born Hispanics of my generation grew up watching not only American “shoot ’em up” Westerns featuring rugged cowboys, rowdy rustlers, round-ups and home on the range, but the Mexican equivalent–movies featuring the exploits of charros, the traditional cowboys of central and northern Mexico.\u00a0My friends and I could only dream about overcoming marauding Indians, desperate rustlers and flooding rivers as we drove our cattle to the stockyards in Abilene just like our white hat wearing heroes. It’s conceivable that in Brazil, cinematic exploits glamorized the equivalent to America’s cowboy–the gaucho, a South American cattle herder who tended his herds on the rich, verdant pampas.\u00a0For generations the pampas is where the very best cattle herds in Brazil have been…<\/p>\n","protected":false},"author":1,"featured_media":64663,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,530,15,5631],"tags":[1583,3392,1582,3394,3390,3391,1581,3395,2275,3393,1169,982],"class_list":["post-415","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-brazilian","category-buffet","category-very-good","tag-beef","tag-brazilian-grill","tag-chicken","tag-churrascaria","tag-gauchos","tag-pampas","tag-pork","tag-rodizio","tag-rotisserie","tag-salad-bar","tag-seafood","tag-skewers"],"yoast_head":"\nTucanos Brazilian Grill - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=415\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tucanos Brazilian Grill - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Many New Mexico born Hispanics of my generation grew up watching not only American “shoot ’em up” Westerns featuring rugged cowboys, rowdy rustlers, round-ups and home on the range, but the Mexican equivalent–movies featuring the exploits of charros, the traditional cowboys of central and northern Mexico.\u00a0My friends and I could only dream about overcoming marauding Indians, desperate rustlers and flooding rivers as we drove our cattle to the stockyards in Abilene just like our white hat wearing heroes. 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