Primarily serves high-quality steaks and grill options
The history of Brazilian Churrasco barbeque is lengthy one. It begins in the 17 th century in Sete Povos das Missoes a community created by the Jesuits in Western Rio Grande (which then included parts of Argentina and Paraguay), where indigenous peoples-particularly the Guarani Indians-were housed, cared for and converted. Churrasco barbeque had become a common thread in history of Rio Grande and continued in that role during the third settlement cycled, call “the rancher age”. By now, huge ranches had sprung up,and the cowhands who worked on them had to travel vast distances to herd the cattle. During the weeks and months that they were out on the range, these Brazilian cowboys ate barbequed meat, which was nutritious and easy to make with all the meat at hand. It was at point that churrasco took on the form we recognize today, with a fire pit surrounded by skewers of meat stuck in the ground. Only in more recent times the Gaucho barbeques start incorporating other cuts, such as sirloin and flank steak. This change came about after a series of innovations of introduced to Churrasco in 20 th century, the choicest cuts were prepared the day before, marinating in wine garlic sauce. This was the origin of today’s very popular rodizio or espeto corrido, as the Gauchos call it (which simply means as continuous serving of different meals), accompanied by the dishes old time. Named after Brazilian bird, Tucano’s is opened in Jakarta , located at Pavilion Arcade Tucano’s brings the festive of big meat with authentic Brazilian style BBQ Churrasco (shoe-HAS- ko) concept. Where restaurants servers provide and endless supply of grilled meat cuts directly to patron’s table. Customers can experience this unique serving style called “Espeto Corrido”, when the waiters will move around the restaurant with the skewers and slicing meat onto the customer’s plate as requested by the famous Tucano’s cue.
Aldecy Bastos or usually called as Careca, is the Head Chef of Tucano’s, the standout culinary attraction of Brazillian Grill at the heart of Jakarta. Born in Rio de Janeiro, Brazil – Aldecy brings exciting and rich dining experience of the Brazillian tradition of grilling, or CHURRASCO (shoe-HAS-ko). Graduated from SENAC Brazil, Aldecy manages a large kitchen staff and can prepare a variety of dishes from Brazil, Japan and China. He also responsible for hiring and training all the kitchen staff and grill chefs. With a strong passion for his job, Aldecy put importance of working closely with his staff in ordered to provide the best high quality dishes and the festive experience for the customer. He followed his passion in cooking, graduated from SENAC Brazil. Before joining Tucano’s Jakarta, Aldecy started to work in his hometown for 5 years and then spent 14 years in Japan preparing all types of Brazillian food, which further honed his interests and skills and spreading the heritage of Brazillian cooking. Tucano’s Jakarta marked his first time to work in Indonesia. Brazillian food is big on meat and churrasco is best when enjoyed with friends, family and lover. Bringing his philosophy of flavoured homemade food, at Tucano’s Jakarta, Aldecy serves tastefully seasoned and cooked meat skewers over open-flame grills. Apart of the churrasco, his recommendation is Moqueca, which is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander- slow cooked in terra cotta casserole, and his jackfruit salad. Providing the festive atmosphere in Tucano’s, Chef Aldecy will countinously bring new menu to surprise the customer.