Daniel Barbosa@sfundergroundmart

Daniel Barbosa’s specialty is brazillian bbq. i located him by sighting the large brazilian flag he displayed.
locale: foragesf@public works (³⁄₂₆)
sampling: picanha (5) with a few pieces of cubed bread (looked like pound cake but not)
–the rump cover or rump cap is considered the prime cut of top sirloin.
brazilians call it picanha
–thin slices grilled with some satt to melt down the fat. «steak» sliced
into bite size pieces.
*pretty tender, tasty and juicy. no steak sauces needed.
footnotes:
–merlot would go good with picanha but public work was packed like sardines, thus too much hassle.