Two nights of ‘Churassco’ at the Hyatt

Churrasco—a Brazilian tradition of barbecued chunks of beef and other kinds of meat—is coming to the Hyatt Regency Saipan for two nights during Churassco Nights, which will highlight Latin flavor, taste, and lifestyle.

Large chunks of beef and other kinds of meat like pork chorizo and chicken are grilled over a strong pit fire of charcoal or wood. This way of preparing meat is popular in many Latin American countries and you can see that at the Kili Café & Terrace on July 26 and 27, Friday and Saturday, from 6pm to 9pm.

“Churrasco is the No. 1 dish in Brazil. …We want to pay tribute to the Puerto Rican style and Brazilian churasscaria on our two nights of Churrasco at the Hyatt, where we will be serving certified Angus beef flat iron, skirt steak, pork chorizo sausages and grilled pineapple, among others,” said Hyatt executive sous chef Zen Tomakane.

“As the tradition goes, we are going to do it on high heat so when you are searing the meat you get that caramelization on the outside while keeping it tender and juicy on the inside; those are real important factors in churrasco. You don’t want to dry the meat and you want to get that good smoky and toasty flavor,” Tomakane added.

Tomokane emphasized that they will prepare the meat in true Churrasco style, where the meat does not need a lot of marinade. “We will do it a straightforward as can be—a good rub of chimichuri because it has a lot of garlic and parsley, salt and pepper, and essential herbs. We want to showcase the quality of the meat, taking out its true taste. You don’t need much when doing churrasco, because when you have a good product, then you end with good results,” he said.

Hyatt will also be showcasing other Latin dishes such as the Argentinian salad. “We take pride in our Argentinian salad, which we first served at the Hyatt Golf Tournament banquet. The culinary team and I looked up the ingredients and went creative—sliced avocadoes, red and black beans, corn, garbanzos, some greens, heart of palm, and slices of ribeye meat,” Tomokane said.

“We did ‘cob style’ presentation, separating the ingredients, making the flavors from each other stand on its own. …We will also serve seafood dishes like the octopus ceviche, with tomato, cilantro, and corn chips, moqueca seafood stew composed of fresh prawns cooked in coconut milk and tomato, quinoa salad, and stuffed jalapeno peppers topped with chorizo and cheddar crust, to name a few,” Tomokane added.

Churrasco is often served with sauces that will exponentially heighten the taste as they help balance the smokiness of the grilled meat. Guests will be given six special sauces to choose from: green chimichurri, a simple, flavorful sauce made with fresh garlic and herbs like parsley; red chimichuri with tomatoes as base; lemon caper butter sauce for the seafood; horseradish sauce; and local favorites finadeni and classic barbecue sauces.

Part of the special service that guests will experience is that the meat will be served straight from the skewer to your plate. “The meat will be cut right at your table, so that you always eat your meat hot or guests can walk up to the meat stations,” Tomokane said.

The Churassco buffet includes unlimited red or white wine, beer, and iced tea. Finishing your meal are scrumptious desserts that includes Portugal’s Brigaderio chocolate balls, strawberry yogurt mousse cup, and pineapple empanadas.

“Churassco food is enjoyed with family and friends and you have to take time to eat so one can enjoy the flavor of the meat and other dishes. …The Churassco lifestyle is about carefully preparing the meat and so guests will have a good dining experience.”

The Churassco Nights is priced at $60 per person and $40 for Club at the Hyatt members. For reservations, call (670) 234-1234 ext. 26.