Sucre & Miñones
Working-class Brazilian families eat barbecue once or twice a week at restaurants that consist of little more than a grill and a few plastic tables. This no-name spot on the corner of Sucre and Miñones streets offers the real deal—juicy, tender chunks of wood-smoked meat and cooked-to-order entrails, everything from pork shoulder to sweetbreads. Originally a vegetable stand, their parrilla grew a buzz after grilling up meat on the side and they soon found themselves with long, almost grueling lines. Just place your order and take the paper and wait until your number is called.