Madeira Bistro – LCM 46 Spring 2017

Madeira Bistro - LCM 46 Spring 2017There are two kinds of people: those who’ve had Brazilian barbecue and those who have not. Consider us converts. We’re big fans of the mesquite-fire-cooked Brazilian-style meats generally, but especially at Rodrigo Aensa’s fanastic Madeira Bistro, which serves all-you-can-eat rodízio-style barbecue paired with red wine for only $28 U.S.

The meal includes basil-flavored mashed potatoes, sweet and tasty cabbage coleslaw, two small chicken wings, and three sweet potato slices. The dizzying array of sliced meats, served round after round, by chef Misael LeGaria include arrachera, rib eye, spicy Mexican chorizo hot links, top sirloin, turkey wrapped in bacon, brochette, barbecued ribs, and lamb. The bilingual staff members at Madeira Bistro are charming and exceedingly knowledgeable in all aspects of the menu and pairings.

The accompanying slices of delectable pineapple covered in sweet cinnamon and their enzymes is another nice fit for such an unforgettable meal. Vicente Guerrero Street and Francisco I. Madero, Cabo San Lucas, (624) 150-5089 and (624) 175-3593, Tues.–Sun. 4 p.m.–11 p.m. MasterCard, Visa, and vouchers accepted. $–$$$ F.R.


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