Chango serves good meats outside the gastronomic buzz in SP

Those who pass in front of the roasting chango, with their sidewalk bar tables, do not imagine the specialty served there.

Small and unpretentious, the house of Argentine chef Alejandro Peyrou was born a year ago, on a street outside the city’s gastronomic buzz, serving hamburger and choirpán.

The name comes from “Changuito” – Market Cart in Argentina. It was like Peyrou called the barbecue with wheels that took the brewery next to his home to sell hamburgers when he had given up working on restaurants.

Since then, the menu has grown, and today serves good meats, fish, seafood and vegetables prepared in Parrilla. Cheeseburger is still there (R $ 35). The sandwich meat is a rib, chest and palette, developed to the house blend.

The result is a soft, tasty and balanced hamburger, served on brioche bread, with cherisar and house sauce. Choripan (R $ 35) also resists, made with swine sausage, crispy bread and chimichurri.

Ask the individual portion of fries (R $ 12) to accompany the sandwiches. Especially dry, they led to the curiosity of knowing more details about the preparation.

As the chef himself commands the open kitchen, it was easy to paste on the counter and ask the method.

Following the French technique, they go through two fried foods: one down and one at a high temperature. Another secret: As potatoes have a lot of water, they rest a few days between the moment of purchase and frying. The time to lose some of this water, which results in more crispness.

Care for the potatoes gives clues than to expect the meat. There are four Angus cutting options – all 300 grams and accompanied by Chimichurri and Farofa.

Of Brazilian cattle, the void (R $ 66) and Flat Iron (R $ 78). Imported from Uruguay, the Chorizo ​​steak (R $ 88) and the steak ojo (R $ 97).

The cuts arrive at the table with the request point and the correct texture. Dourados on the outside, very red inside, soft and juicy, with a balanced amount of salt and a pinch of freshness brought by the Chimichurri sauce.

To accompany, go to the portion of baked vegetables (R $ 25). It comes with eggplant, onion, crooked pea, okra, manioc, carrots, pumpkin and seeds. The carrot would deserve a portion just for her on the menu.

For dessert, cream cheese with strawberries are three options to finish the meal on the roasting chango. The highlight is the cream cheese with smoked strawberries in syrup and crispy farofa (R $ 27). Dessert has the rare quality of not overdoing sugar. The other two sweet dishes are baked and caramelized apple with crumbs and cream ice cream (R $ 25) and milk pudding (R $ 18).

Unlike what the simplicity of the place suggests, Peyrol is an experienced cook who has been through kitchens from Argentina, Italy and Spain.

Here, there was tickets for Dom, Figueira Rubayat and La Frontera. Participated in the conception of the central butcher shop, a restaurant by Alex Atala who worked with “Monday” meats. The experience extends to consulting in refrigerators, where it taught boss and preparation of sausages.

Arrive early

To make the most of the visit, arrive early (the place is already full and is small) and prefer to sit on the outside tables. Even though a little rustic, they are better than the inner environment drowned out by the grills. In time, warning to vegans: vegetables are prepared on the grill away from meat.