Rodizio Grill – LCM 38 FALL 2014

rodizio-grill-CA-1-190x300The World Cup ended months ago, but Los Cabos’ fascination with Brazil is far from over. One-year-old Rodizio Grill is the latest South American eatery to arrive in Cabo San Lucas, and it has brought with it churrasco-style dining with modestly priced all-you-can-eat specials that feature prime Sonoran beef and other meaty pleasures. Chef Luis Rodriguez makes regular appearances tableside with skewered slabs of rib eye, top sirloin, and New York and flank steaks, plus generous portions of chori- zo, barbecued ribs, and other grill-fin- ished goodness. All buffet items are custom cooked and sliced to your spec- ifications, then separated by the occa- sional palate-cleansing slice of grilled pineapple. As an added bonus, Rodizio’s selection of big reds from Argentina, Chile, and Baja California’s own Valle de Guadalupe provide perfect pairing options for the premium cuts. Need to balance out the beef? Ask for second or third helpings of the roasted vegetables or order a Caesar salad from the à la carte menu. And don’t forget to save room for dessert. The fried bananas are delicious. Additional à la carte items include Mexican favorites like tortilla soup, chiles rellenos, and quesadillas, as well as dishes showcasing the fresh local seafood. Kids 5 and younger eat for free. Calle Niños Héroes, between Melchor Ocampo and Ignacio Zaragoza, Cabo San Lucas, phone (624) 157-5377, www.loscabosguide.com/rodizio. Nightly 4 p.m.–11 p.m. Cash and vouchers accepted. $–$$ C.S.