September 10, 2025 • 21 mins
On today's episode of Tasting Arcadia, Karen Mac Nair steps into the rich traditions of southern Brazil as we explore the authentic churrascaria experience with Jimena Sirri, Senior Sales Manager from Fogo de Chão. This mouthwatering conversation takes you on a culinary journey from the restaurant's humble beginnings in Brazil in 1979 to its expansion across the globe with over 100 locations today. Jimena also share what she is bringing to the Taste of Arcadia.
For more information and tickets to the Taste of Arcadia visit TasteOfArcadia.com.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
John Villa (00:04):
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, John Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this isa 21 andover event.
Get your tickets today attasteofarcadia.
com.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Thanks, John, as always, for being part of our
great podcast.
Welcome everyone.
I'm Karen Mac Nair, the CEO ofthe Arcadia Chamber of Commerce.
This is Tasting Arcadia, thepodcast that tells you about all
of the food and drink vendorswho are going to be part of
Taste of Arcadia all of the foodand drink vendors who are going
to be part of Taste of Arcadia.
(01:07):
Today we have Fogo de Chow.
We're so excited.
I kind of said it funny too.
Chow, I didn't mean it that way, I just got excited.
Okay, Jimena, yes, Okay, isthat close?
After all that practicing, itcame out perfect.
Yay, Jimena is there with us.
She's the Senior Sales Managerof California, right?
Yes, that's correct.
We are so excited to have youwith us and learn a little bit
(01:30):
more.
So welcome, thank you so much,Karen.
Jimena Sirri (01:32):
It's a pleasure to be here.
We are so excited to be a partof Taste of Arcadia.
I specifically represent thePasadena location for Fogo, but
I do work for all of ourrestaurants in California and
we're growing so much in ourstate, so it's just a pleasure
and an honor to be a part ofthis event this year.
Karen Mac Nair (01:50):
Well, we're so glad to have you.
Let's start.
Tell us a little bit about Fogo.
Jimena Sirri (01:55):
Yeah, of course.
So Fogo is a southern Brazilianchurrascaria or a steakhouse.
A lot of people don't know thatFogo actually started in Brazil
in 1979.
So our first restaurant openedin southern Brazil.
Okay, and then we made our wayto the United States in 1997.
If I recall, in Dallas, thatwas our first.
John Villa (02:17):
US location.
Jimena Sirri (02:19):
We now have over 100 restaurants globally and
growing.
Oh, wow A lot definitelyhappening here in our state,
specifically in SouthernCalifornia.
So we are located close by toArcadia in Pasadena, just the
next door city, and I personallydrive by here every day on my
way to Fogo.
(02:39):
So it's really cool that we'renow joining you.
Karen Mac Nair (02:44):
I love that you get to be part of our chamber
and Taste of Arcadia.
So I'm going to ask you a fewquestions because I have had the
pleasure of being at yourrestaurant.
But I feel like entering yourrestaurant is an experience in
and of itself.
It's not the traditional placewhere you sit and you order and
plated food comes out.
It's an experience happeningall around you and you need to
(03:04):
be engaged in that experience.
Will you explain a little bit?
Come into your restaurant, Isit at the table, I order my
food and then what happens?
Jimena Sirri (03:12):
Yes, of course, Like you said, it is not your
traditional steakhouseexperience where you order steak
and mashed potatoes.
At Fogo, you get to experienceeverything that's in our menu.
So you would come in, have aseat at your table Of course.
Our incredible staff will greetyou and offer you our national
(03:32):
cocktails, beverages, appetizerswe have so much in our menu
these days, but we are very muchknown for our market table,
which includes charcuteries,different salads and sides, just
really fresh vegetables.
You get to visit the markettable as many times as you like
and then the star of the show isour great chefs.
They actually come aroundstraight from the grill to your
(03:54):
table and carve different meatstable side anything from chicken
, pork, lamb, beef so you don'tget to just choose one item.
When you go to Fogo, you get totaste a little bit of
everything and every bite feelslike the first bite.
So it's a really niceexperience and just a lot of
variety.
Karen Mac Nair (04:12):
What I loved about the experience is I'm not
big on a big meal in front of meat one time.
Sometimes food-wise I getoverwhelmed.
So I loved coming to yourrestaurant because it was that
Like you got to have some ofthis and then you got to have
your drink and talk a little bit, then you could have some of
that and even with the meats youget to pick all the different
varieties that are around youand it didn't feel overwhelming.
(04:33):
It felt like I continued to eatfor hours.
Yes, that's what usually happens, and I'm like okay, do I have
to get kicked out because it'sbeen so long?
But it's just like you gothrough this whole tasting
experience while you're there.
It is a great business model.
If you haven't been to thePasadena location, you really
need to come by.
Where is the Pasadena locationexactly?
Jimena Sirri (04:53):
So we are at the corner of Colorado and Marengo.
It's 234 East ColoradoBoulevard, right in Old Town,
pasadena.
It's a huge building, beautifulhistoric building.
You can't miss it.
Karen Mac Nair (05:04):
Love that.
Jimena Sirri (05:05):
Hours of operation .
When are you open?
Sure, so we open Monday throughFriday at 11.30 am for lunch.
Lunch ends at 3 pm Mondaythrough Friday, then dinner
starts at 3.
And we close at about 9.30 pmand then our weekend hours are a
(05:26):
little different.
We offer brunch onSaturdayurdays and sundays from
11 to 2.
I'm a brunch fan.
Yes, you have to try it.
It's a little bit differentthan your traditional fogo.
So we do offer the same funthings that people love to come
to fogo for, but we have more.
We have a waffle station,there's an omelet station yogurt
part face fresh fruit.
So there's there's a lot moreduring brunch and that's a
saturday, sunday, 11 to 2 okayand then dinner starts at 2 pm
(05:47):
and we close at 10 30 on theweekend.
So oh my goodness, you're busyyes, busy, busy, busy, and it's,
yeah, just a lot, a lot of food, a lot of things going on at
fogo so I'm out with my friends.
Karen Mac Nair (05:57):
It's happy hour time after brunch, but before
dinner, yes, is there still ahappy hour at fogo?
Jimena Sirri (06:02):
absolutely in fact , Fogo has happy hour all day,
oh no, every day at the bar.
So bar and you could come inand enjoy incredible bites.
Uh, and also are my favoritefrom the bar it's the picanha
burger.
So it's an incredible burgerthat we made from our prime
sirloin house specials uh meatcalled picanha in in brazil, um,
(06:25):
and it's just incredible.
And then we have happy hour allday, so that means that you can
come in any time of the day, sitat the bar and grab a, a beer,
a caipirinha really, uh uh,really budget-friendly price
points.
We have five dollar beers,there's eight dollar glasses of
wine and ten dollar cocktails,and yeah, just all day, any day
(06:46):
I'd love that verbiage toobudget friendly, because
sometimes you have to take thatinto account.
Karen Mac Nair (06:51):
So it's really helpful.
Um, we talked a little bitabout the beginning and the
history of Fogo.
Is there anything in thehistory that stands out that you
want to share?
Is there anything to tell us alittle bit about more?
Jimena Sirri (07:06):
Yeah, of course.
I mean, the history of Fogo isjust I always think of Fogo and
I think of family.
It is a very traditionalsouthern Brazilian rooted
restaurant and so you know, westill today sit down with our
team members at the table andhave lunch together every day,
and it's just that sense offamily, that's what.
(07:27):
I really love about Fogo andit's just part of what we take
pride in is and just treatingour team members and our guests
like family and we hope that'sthe experience that everyone
feels when they join us guestlike family and we hope that's
the experience that everyonefeels when they join us, but
that comes from just really thetraditional roots in in southern
brazil that's how the familiesthere grew up.
(07:47):
You know, just come in eat,here you go take a lot of food
and so we.
That's something reallyinteresting about the culture
that a lot of people don't knowum and that you know, we really
take pride in food is definitelyabout family, friendships,
community.
Karen Mac Nair (08:01):
It's definitely a common theme that we have been
seeing.
So it's so great that even arestaurant that has such history
still can hold on to thatfamily aspect, which is so nice.
So I know you have an emaillist, you're on social media.
If there's something specialcoming, is this how I know about
(08:21):
it and what's happening soon,exactly so obviously Fogocom.
Jimena Sirri (08:26):
Our website has everything.
We actually have a Fogo rewardsprogram, so it's free to sign
up, and you sign up with yourphone number and some email and
name, basic information.
But by signing up to ourrewards program, not only do you
get information about ourupcoming events and promotions,
but you get rewards meaning youget a little reward every time
(08:47):
you come into the restaurant andyou scan a QR code and then you
open up our reward.
It could be a complimentarylunch, it could be a shrimp
cocktail, appetizer for yournext visit, a dessert just all
kinds of different things.
And as far as upcoming events,we definitely have one right
around the corner it's NationalCaipirinha Day and it's coming
up on September 10th.
Karen Mac Nair (09:07):
Okay.
Jimena Sirri (09:08):
And it's going to be a wonderful Bar Fogo event.
We'll have appetizers, bitesand caipirinha and the
caipirinha is the nationalbeverage of Brazil.
Okay, and it's a cocktail madewith cachaça, which is a sugar
cane spirit, also from Brazilmulled with lime and sugar.
It's delicious.
You'll be dancing samba out thedoor after you have one.
Karen Mac Nair (09:27):
So you start on September, the dancing on
September 10th and you go allthe way through the 13th through
Taste of Arcadia.
Jimena Sirri (09:33):
It's your kickoff event.
Karen Mac Nair (09:35):
I love it, that's so fun.
Now events yes, I love it,that's so fun.
Um, now is there things thatare popular on your menu, things
that are what will you share alittle?
Jimena Sirri (09:45):
bit about what the most popular things are.
Yes, I mean, everyone, ofcourse, is going to have their
favorite, but we hear so muchfrom our, our guests and our
regulars.
They love the pangy casio,which is our very famous cheese
bread, which is made with yucaflour, so it's a gluten-free,
delicious warm cheese bread thatyou have to try, and I have a
little bit here for you.
Karen Mac Nair (10:03):
Okay, I'm so excited we get to taste.
Jimena Sirri (10:05):
That's very popular the little puff of
goodness Of course we are knownfor our meats and anything from
our grill.
And our most popular cut iscalled picanha, which is also a
very popular cut in Brazil.
It's prime sirloin and that iseveryone's favorite.
Uh, we serve filet mignon, weserve lamb chops, we serve all
these other meats, but peopleseem to keep wanting to try the
(10:27):
picanha.
So that's what I recommend.
It's one of my favorite cuts.
Yeah, you have to try that one,and I also brought some of that
for you here today oh, I'm soexcited.
Karen Mac Nair (10:36):
Okay, we'll get there, because I also want to
know what you're going to haveat taste, but we'll, of course,
get there absolutely.
Um, the history you've sharedso much about the brazilian food
in the family is that where theinspiration of the menu and the
food comes yes, exactly that iswhere the inspiration comes
from is there?
Is there things that are everadded or changed, or during
special times, or yeah?
Jimena Sirri (10:57):
okay, so we definitely have added things to
the menu over the years.
You know we used to not serve,for example, shrimp or seafood,
and nowadays our menu hasevolved so much so.
We have seafood towerappetizers.
We we launched bar fogo, whichwe didn't have originally when
we opened.
We now have catering.
Um, there's just so manyoptions these days and, of
(11:20):
course, catering really became abig thing for us, like many
places, during the pandemic yeah, we were like okay, what do we
do?
how do we continue to serve pogowhen we're we can't open the
restaurant and so that that partof the the business just really
grew after that, um, and thenduring special seasons, of
course, we were open all year,so we have Thanksgiving meals,
(11:41):
holiday meals.
So we serve sweet potatocasserole during the holidays.
So yeah, of course we haveseasonal things that come up
during the different times ofthe year.
So keep coming so you can seewhat's next.
Karen Mac Nair (11:55):
I agree Because I feel like in my opinion, we're
coming to our good food season,we're coming to fall, we're
going to head towards theholidays, so make your
reservations now to get thatfamily in and get that special
date in, that we make sure thatwe're a part of it.
Um, this seems like a basicquestion and with but it's so
important as a chamber ofcommerce that we talk about how
(12:15):
we can support fogo, how can wemake sure that you're across the
nation and it even gets bigger?
So what can we do to helpsupport your business?
Jimena Sirri (12:23):
Of course.
Well, what you've been doing sofar since we've signed up, you
know, help us promote our events.
I know every time a new BarFOGO event comes out or a wine
dinner, I send it over to youand you put it on your social
media.
So all of those things reallyhelp us promote our special
(12:45):
events and just get our namesout there for some in the
community that haven't triedFOGO yet.
And, of course, how the peoplelistening can support us by
coming coming to the restaurant,making a reservation, stopping
by for happy hour, just givingus a shot and trying what we
have to offer.
Karen Mac Nair (12:55):
It sounds so basic, but it's so true, because
I feel like the more we supportand the more we go out and try
these things that we haven'ttried before, it's just going to
grow our happy memories withour family and friends.
It's just going to growtradition.
It's going to help grow abusiness which helps us all.
So it's so exciting.
Okay, you're coming to taste ofarcadia.
(13:15):
This is the drum roll.
Yay, this is why we're hereyour first time.
Yay, will you share for us?
What are you bringing?
And then what do I have infront of us?
Jimena Sirri (13:24):
Yes, of course.
Yeah, it's our first time, butwe've known about it from prior.
It's just the first time thatwe finally are able to make
everything align for us to be.
Karen Mac Nair (13:34):
I know it's hard .
Thank you.
Jimena Sirri (13:40):
Sometimes you just you know it gets busy, gets
busy.
But today, what we brought foryou to taste is a little bit of
what we'll have that day, and wemay have surprises and
additional things the day ofokay, but we brought um our and
let me bring this over to you soyou can try okay I got off the
microphone, I hope no, no, youcan still hear me, and you can
still there you go, okay.
So in front of you is our veryfamous potato salad, you have
(14:03):
our delicious pão de queijo, thecheese bread that I mentioned
earlier.
There is also the beets salad,and from the grill, we have our
chicken wrapped in bacon and ourvery famous prime sirloin
picanha.
Karen Mac Nair (14:15):
So now you get to be.
I have a full plate of food infront of me, which is so
exciting.
This is bigger than a tasting,so I'm going to start with the
potato salad awesome um, yeah,we're very generous.
Jimena Sirri (14:29):
Uh, yes, big chunk of potatoes, I see.
Karen Mac Nair (14:32):
is that a green bean or is that a pea?
What's the green?
Uh, pea, okay, and I'm going totalk with my mouth full, sorry.
No, it's okay.
And a carrot.
Jimena Sirri (14:42):
Yes, so good Light Mm-hmm Mayo eggs.
Karen Mac Nair (14:46):
Mm-hmm Goodness.
Good, that is like goodness,mm-hmm, I don't know.
Potato salad too, it's beenwarm out for me.
Jimena Sirri (15:08):
When it warm out.
For me, when it's warm, potatosalad feels right.
Yeah, it feels like the right.
Karen Mac Nair (15:10):
Oh it's got egg in it too.
Jimena Sirri (15:11):
I'm gonna eat the egg.
I love eggs, all right.
Next is a beet salad.
Yes, I don't know all thedetails of that recipe, but I
love beets and I hope you enjoyit.
Karen Mac Nair (15:17):
Good little pickle vinegar.
I'm tasting something else andI don't know what it is, but you
said you didn't know, we'llhave to get the recipe from the
chef.
Okay, we'll have to come totaste and talk about what the
recipe is Now the puff ofgoodness, what is it?
Jimena Sirri (15:35):
Yeah, so it's called pangyikajo and that is
our traditional cheese bread.
So it's made with yucca flourcheese and other ingredients,
but it is, like I said, saidgluten-free and it's delicious.
Okay, it's it's one of thosewhere it comes out of the oven
and you shouldn't be walking bythe kitchen because you're gonna
wanna go.
Karen Mac Nair (15:56):
Yeah, how do you guys work there?
Jimena Sirri (15:57):
I would just be like excuse me, I know that's
why I try to stay away from theoven, because it's you know, it
comes out fresh constantly andit's so delicious and it has the
cheese flavor, but it's not toocheesy either.
It's not overpowering.
It's not overpowering.
Yeah, you still get the flavor.
You want to just continueeating those oh my goodness.
Karen Mac Nair (16:18):
Okay, karen, put it down, walk away.
I'm just kidding, not totallywalk away.
Okay, then next we're gonnahave the chicken, bacon-wrapped
chicken, that's correct.
Okay, I'm trying to cut thechicken.
Here we go Delicious, and allof this is served at your
restaurant.
Jimena Sirri (16:38):
That is correct.
Karen Mac Nair (16:39):
The tasting for taste include all the menu items
.
Jimena Sirri (16:42):
Exactly, there's nothing, yeah we haven't created
anything additional for taste.
We're just bringing what, justa small serving of what.
There are so many additional,there's so many more salads and
so many cuts from the grill thatit would be impossible to bring
you a taste of everything.
That's why you have to go toFogo this is only a sample.
But this gives you a little bitof an idea of what to expect
(17:04):
when you go to our restaurant.
Karen Mac Nair (17:06):
Yeah, as she was talking, I'm chewing the
chicken.
It's so tender and the bacon isflavorful but not overpowering.
It's awesome, it is really good.
Jimena Sirri (17:16):
And what a lot of people don't know too about Fogo
is that our gausha chefs.
They carve the meat, they dobasically the entire process.
John Villa (17:24):
They butcher the meat.
Jimena Sirri (17:26):
They do basically the entire process they butcher
the meat, they season it, theyskewer it, they grill it and
then they serve it for you.
So the gausha chefs that arecoming to your tables and
offering you the different meatselections they have prepared it
from scratch.
Karen Mac Nair (17:45):
Basically, to bring it over to your table.
Jimena Sirri (17:46):
The server is the same person that prepares it
exactly.
I didn't know that.
Yes, yes, oh wow, wow.
Karen Mac Nair (17:52):
How many servers do you?
Because it feels like whenyou're there and it's a busy
time, like they're everywhere.
Yeah what?
Jimena Sirri (17:58):
how many servers do you have?
You know, it depends on thelocation we all have different
numbers and also per shift.
So if it's a little bit of aslower day, we have a few less
on the location.
We all have different numbersand also per shift.
So if it's a little bit of aslower day, we have a few less
on the schedule, but there couldbe 20 or more chefs per
location to make sure that we'reable to cover all of the days
of the week and days of the year, right.
Karen Mac Nair (18:19):
So so this is this is my favorite, though.
Jimena Sirri (18:22):
The picanha, yeah, yeah.
Karen Mac Nair (18:24):
This is really good.
Jimena Sirri (18:25):
Everyone's favorite.
Karen Mac Nair (18:26):
Mm-hmm, wow, I wonder if you like your meat
cooked at a differenttemperature.
Is that where it's medium?
Yeah, where is there?
Jimena Sirri (18:36):
No, absolutely so if you have a different
preference in temperature youcan just connect with that.
Yeah, no problem, you canconnect with that chef and just
say, hey, I would like a littlemore well done or rare.
And then they come back andmake sure that you get it to
your liking and to yourtemperature, your preferred
temperature, wow.
Karen Mac Nair (18:53):
That is amazing.
I thought they just were theservers.
I didn't realize they alsoprepared.
Jimena Sirri (18:57):
Yeah, they do everything, and another thing
that I always like to shareabout FOGO is that every single
one of our team members actuallygets a complimentary meal every
day at the end of every shift,from managers to our dishwashers
.
So that's something that I'mvery proud of, that we get to
feed our teams on a daily basis,so they get to enjoy the food,
(19:20):
and we also, with that, preventwasting.
Yes, yeah, I love, love thatit's a, it's a really nice thing
, and that means I've beenenjoying fogo for the past 10
and a half years and I don't gettired of it it's so good and
there's so much variety that Ijust you know every day, it's
like a new, a new plate, a newmeal well and it goes.
Karen Mac Nair (19:39):
It ties back to the family, you know.
It ties back to the communitythat you're building within the
restaurant which which includesemployees, which is so great.
Jimena Sirri (19:46):
That's where it starts.
Karen Mac Nair (19:47):
Oh, my goodness, Is there anything we've missed?
The food is delicious and Ican't wait for you, your booth,
to see all that, the line.
I'm just going to say it thatway.
I can't wait to see the line atyour booth, but is there
anything else you want to share?
Jimena Sirri (20:12):
No, I mean, I think we've covered everything.
I just you know.
Thank you for the opportunityof being here today and for
having us a part of Taste.
We're super excited and we justwant to ask people to come to
Taste and then also come to Fogo.
We are waiting for you inPasadena and we're excited to
meet new people and you knowmore in the community of Arcadia
.
I love that.
Karen Mac Nair (20:24):
So everyone out there listening, whether you're
driving, walking at work, justat home make your reservations
for Fogo now and it'll be prepfor Taste of Arcadia.
You'll be all ready to knowwhat you want to taste while you
get there.
So thank you for being here.
Thank you so much, everyone,for listening.
This is the end of anotherepisode of Tasting Arcadia,
reminding you to get yourtickets at tasteofarcadia.
(20:46):
com.
We are at Santa Anita Park.
It is September 13th.
We have over 50 food and drinkvendors, so restaurants.
We're so excited to haveeveryone and show, dance, take
pictures and experience our SanGabriel Valley cuisine.
So go to tasteofarcadia.
com and John take us away.
John Villa (21:06):
Thank you, Karen, for another great episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadia.
com.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
Welcome to Tasting Arcadia, the official podcast of
Taste of Arcadia.
Taste of Arcadia is anall-inclusive event featuring
food and drinks from the SanGabriel Valley restaurants, all
for one price Sample food, wine,beer and spirits.
Check out our brand new cars,visit our business showcase
booths, smile at our photo boothand shake it on the dance floor
(00:24):
with me, John Villa from DanceSyndicate DJ Entertainment.
Taste of Arcadia is September13th at Santa Anita Park.
The fun goes from 2 to 6 pm,with special VIP entrance at 1
pm.
Don't forget this isa 21 andover event.
Get your tickets today attasteofarcadia.
com.
Now let's hear it for our host,Karen Mac Nair.
Karen Mac Nair (00:47):
Thanks, John, as always, for being part of our
great podcast.
Welcome everyone.
I'm Karen Mac Nair, the CEO ofthe Arcadia Chamber of Commerce.
This is Tasting Arcadia, thepodcast that tells you about all
of the food and drink vendorswho are going to be part of
Taste of Arcadia all of the foodand drink vendors who are going
to be part of Taste of Arcadia.
(01:07):
Today we have Fogo de Chow.
We're so excited.
I kind of said it funny too.
Chow, I didn't mean it that way, I just got excited.
Okay, Jimena, yes, Okay, isthat close?
After all that practicing, itcame out perfect.
Yay, Jimena is there with us.
She's the Senior Sales Managerof California, right?
Yes, that's correct.
We are so excited to have youwith us and learn a little bit
(01:30):
more.
So welcome, thank you so much,Karen.
Jimena Sirri (01:32):
It's a pleasure to be here.
We are so excited to be a partof Taste of Arcadia.
I specifically represent thePasadena location for Fogo, but
I do work for all of ourrestaurants in California and
we're growing so much in ourstate, so it's just a pleasure
and an honor to be a part ofthis event this year.
Karen Mac Nair (01:50):
Well, we're so glad to have you.
Let's start.
Tell us a little bit about Fogo.
Jimena Sirri (01:55):
Yeah, of course.
So Fogo is a southern Brazilianchurrascaria or a steakhouse.
A lot of people don't know thatFogo actually started in Brazil
in 1979.
So our first restaurant openedin southern Brazil.
Okay, and then we made our wayto the United States in 1997.
If I recall, in Dallas, thatwas our first.
John Villa (02:17):
US location.
Jimena Sirri (02:19):
We now have over 100 restaurants globally and
growing.
Oh, wow A lot definitelyhappening here in our state,
specifically in SouthernCalifornia.
So we are located close by toArcadia in Pasadena, just the
next door city, and I personallydrive by here every day on my
way to Fogo.
(02:39):
So it's really cool that we'renow joining you.
Karen Mac Nair (02:44):
I love that you get to be part of our chamber
and Taste of Arcadia.
So I'm going to ask you a fewquestions because I have had the
pleasure of being at yourrestaurant.
But I feel like entering yourrestaurant is an experience in
and of itself.
It's not the traditional placewhere you sit and you order and
plated food comes out.
It's an experience happeningall around you and you need to
(03:04):
be engaged in that experience.
Will you explain a little bit?
Come into your restaurant, Isit at the table, I order my
food and then what happens?
Jimena Sirri (03:12):
Yes, of course, Like you said, it is not your
traditional steakhouseexperience where you order steak
and mashed potatoes.
At Fogo, you get to experienceeverything that's in our menu.
So you would come in, have aseat at your table Of course.
Our incredible staff will greetyou and offer you our national
(03:32):
cocktails, beverages, appetizerswe have so much in our menu
these days, but we are very muchknown for our market table,
which includes charcuteries,different salads and sides, just
really fresh vegetables.
You get to visit the markettable as many times as you like
and then the star of the show isour great chefs.
They actually come aroundstraight from the grill to your
(03:54):
table and carve different meatstable side anything from chicken
, pork, lamb, beef so you don'tget to just choose one item.
When you go to Fogo, you get totaste a little bit of
everything and every bite feelslike the first bite.
So it's a really niceexperience and just a lot of
variety.
Karen Mac Nair (04:12):
What I loved about the experience is I'm not
big on a big meal in front of meat one time.
Sometimes food-wise I getoverwhelmed.
So I loved coming to yourrestaurant because it was that
Like you got to have some ofthis and then you got to have
your drink and talk a little bit, then you could have some of
that and even with the meats youget to pick all the different
varieties that are around youand it didn't feel overwhelming.
(04:33):
It felt like I continued to eatfor hours.
Yes, that's what usually happens, and I'm like okay, do I have
to get kicked out because it'sbeen so long?
But it's just like you gothrough this whole tasting
experience while you're there.
It is a great business model.
If you haven't been to thePasadena location, you really
need to come by.
Where is the Pasadena locationexactly?
Jimena Sirri (04:53):
So we are at the corner of Colorado and Marengo.
It's 234 East ColoradoBoulevard, right in Old Town,
pasadena.
It's a huge building, beautifulhistoric building.
You can't miss it.
Karen Mac Nair (05:04):
Love that.
Jimena Sirri (05:05):
Hours of operation .
When are you open?
Sure, so we open Monday throughFriday at 11.30 am for lunch.
Lunch ends at 3 pm Mondaythrough Friday, then dinner
starts at 3.
And we close at about 9.30 pmand then our weekend hours are a
(05:26):
little different.
We offer brunch onSaturdayurdays and sundays from
11 to 2.
I'm a brunch fan.
Yes, you have to try it.
It's a little bit differentthan your traditional fogo.
So we do offer the same funthings that people love to come
to fogo for, but we have more.
We have a waffle station,there's an omelet station yogurt
part face fresh fruit.
So there's there's a lot moreduring brunch and that's a
saturday, sunday, 11 to 2 okayand then dinner starts at 2 pm
(05:47):
and we close at 10 30 on theweekend.
So oh my goodness, you're busyyes, busy, busy, busy, and it's,
yeah, just a lot, a lot of food, a lot of things going on at
fogo so I'm out with my friends.
Karen Mac Nair (05:57):
It's happy hour time after brunch, but before
dinner, yes, is there still ahappy hour at fogo?
Jimena Sirri (06:02):
absolutely in fact , Fogo has happy hour all day,
oh no, every day at the bar.
So bar and you could come inand enjoy incredible bites.
Uh, and also are my favoritefrom the bar it's the picanha
burger.
So it's an incredible burgerthat we made from our prime
sirloin house specials uh meatcalled picanha in in brazil, um,
(06:25):
and it's just incredible.
And then we have happy hour allday, so that means that you can
come in any time of the day, sitat the bar and grab a, a beer,
a caipirinha really, uh uh,really budget-friendly price
points.
We have five dollar beers,there's eight dollar glasses of
wine and ten dollar cocktails,and yeah, just all day, any day
(06:46):
I'd love that verbiage toobudget friendly, because
sometimes you have to take thatinto account.
Karen Mac Nair (06:51):
So it's really helpful.
Um, we talked a little bitabout the beginning and the
history of Fogo.
Is there anything in thehistory that stands out that you
want to share?
Is there anything to tell us alittle bit about more?
Jimena Sirri (07:06):
Yeah, of course.
I mean, the history of Fogo isjust I always think of Fogo and
I think of family.
It is a very traditionalsouthern Brazilian rooted
restaurant and so you know, westill today sit down with our
team members at the table andhave lunch together every day,
and it's just that sense offamily, that's what.
(07:27):
I really love about Fogo andit's just part of what we take
pride in is and just treatingour team members and our guests
like family and we hope that'sthe experience that everyone
feels when they join us guestlike family and we hope that's
the experience that everyonefeels when they join us, but
that comes from just really thetraditional roots in in southern
brazil that's how the familiesthere grew up.
(07:47):
You know, just come in eat,here you go take a lot of food
and so we.
That's something reallyinteresting about the culture
that a lot of people don't knowum and that you know, we really
take pride in food is definitelyabout family, friendships,
community.
Karen Mac Nair (08:01):
It's definitely a common theme that we have been
seeing.
So it's so great that even arestaurant that has such history
still can hold on to thatfamily aspect, which is so nice.
So I know you have an emaillist, you're on social media.
If there's something specialcoming, is this how I know about
(08:21):
it and what's happening soon,exactly so obviously Fogocom.
Jimena Sirri (08:26):
Our website has everything.
We actually have a Fogo rewardsprogram, so it's free to sign
up, and you sign up with yourphone number and some email and
name, basic information.
But by signing up to ourrewards program, not only do you
get information about ourupcoming events and promotions,
but you get rewards meaning youget a little reward every time
(08:47):
you come into the restaurant andyou scan a QR code and then you
open up our reward.
It could be a complimentarylunch, it could be a shrimp
cocktail, appetizer for yournext visit, a dessert just all
kinds of different things.
And as far as upcoming events,we definitely have one right
around the corner it's NationalCaipirinha Day and it's coming
up on September 10th.
Karen Mac Nair (09:07):
Okay.
Jimena Sirri (09:08):
And it's going to be a wonderful Bar Fogo event.
We'll have appetizers, bitesand caipirinha and the
caipirinha is the nationalbeverage of Brazil.
Okay, and it's a cocktail madewith cachaça, which is a sugar
cane spirit, also from Brazilmulled with lime and sugar.
It's delicious.
You'll be dancing samba out thedoor after you have one.
Karen Mac Nair (09:27):
So you start on September, the dancing on
September 10th and you go allthe way through the 13th through
Taste of Arcadia.
Jimena Sirri (09:33):
It's your kickoff event.
Karen Mac Nair (09:35):
I love it, that's so fun.
Now events yes, I love it,that's so fun.
Um, now is there things thatare popular on your menu, things
that are what will you share alittle?
Jimena Sirri (09:45):
bit about what the most popular things are.
Yes, I mean, everyone, ofcourse, is going to have their
favorite, but we hear so muchfrom our, our guests and our
regulars.
They love the pangy casio,which is our very famous cheese
bread, which is made with yucaflour, so it's a gluten-free,
delicious warm cheese bread thatyou have to try, and I have a
little bit here for you.
Karen Mac Nair (10:03):
Okay, I'm so excited we get to taste.
Jimena Sirri (10:05):
That's very popular the little puff of
goodness Of course we are knownfor our meats and anything from
our grill.
And our most popular cut iscalled picanha, which is also a
very popular cut in Brazil.
It's prime sirloin and that iseveryone's favorite.
Uh, we serve filet mignon, weserve lamb chops, we serve all
these other meats, but peopleseem to keep wanting to try the
(10:27):
picanha.
So that's what I recommend.
It's one of my favorite cuts.
Yeah, you have to try that one,and I also brought some of that
for you here today oh, I'm soexcited.
Karen Mac Nair (10:36):
Okay, we'll get there, because I also want to
know what you're going to haveat taste, but we'll, of course,
get there absolutely.
Um, the history you've sharedso much about the brazilian food
in the family is that where theinspiration of the menu and the
food comes yes, exactly that iswhere the inspiration comes
from is there?
Is there things that are everadded or changed, or during
special times, or yeah?
Jimena Sirri (10:57):
okay, so we definitely have added things to
the menu over the years.
You know we used to not serve,for example, shrimp or seafood,
and nowadays our menu hasevolved so much so.
We have seafood towerappetizers.
We we launched bar fogo, whichwe didn't have originally when
we opened.
We now have catering.
Um, there's just so manyoptions these days and, of
(11:20):
course, catering really became abig thing for us, like many
places, during the pandemic yeah, we were like okay, what do we
do?
how do we continue to serve pogowhen we're we can't open the
restaurant and so that that partof the the business just really
grew after that, um, and thenduring special seasons, of
course, we were open all year,so we have Thanksgiving meals,
(11:41):
holiday meals.
So we serve sweet potatocasserole during the holidays.
So yeah, of course we haveseasonal things that come up
during the different times ofthe year.
So keep coming so you can seewhat's next.
Karen Mac Nair (11:55):
I agree Because I feel like in my opinion, we're
coming to our good food season,we're coming to fall, we're
going to head towards theholidays, so make your
reservations now to get thatfamily in and get that special
date in, that we make sure thatwe're a part of it.
Um, this seems like a basicquestion and with but it's so
important as a chamber ofcommerce that we talk about how
(12:15):
we can support fogo, how can wemake sure that you're across the
nation and it even gets bigger?
So what can we do to helpsupport your business?
Jimena Sirri (12:23):
Of course.
Well, what you've been doing sofar since we've signed up, you
know, help us promote our events.
I know every time a new BarFOGO event comes out or a wine
dinner, I send it over to youand you put it on your social
media.
So all of those things reallyhelp us promote our special
(12:45):
events and just get our namesout there for some in the
community that haven't triedFOGO yet.
And, of course, how the peoplelistening can support us by
coming coming to the restaurant,making a reservation, stopping
by for happy hour, just givingus a shot and trying what we
have to offer.
Karen Mac Nair (12:55):
It sounds so basic, but it's so true, because
I feel like the more we supportand the more we go out and try
these things that we haven'ttried before, it's just going to
grow our happy memories withour family and friends.
It's just going to growtradition.
It's going to help grow abusiness which helps us all.
So it's so exciting.
Okay, you're coming to taste ofarcadia.
(13:15):
This is the drum roll.
Yay, this is why we're hereyour first time.
Yay, will you share for us?
What are you bringing?
And then what do I have infront of us?
Jimena Sirri (13:24):
Yes, of course.
Yeah, it's our first time, butwe've known about it from prior.
It's just the first time thatwe finally are able to make
everything align for us to be.
Karen Mac Nair (13:34):
I know it's hard .
Thank you.
Jimena Sirri (13:40):
Sometimes you just you know it gets busy, gets
busy.
But today, what we brought foryou to taste is a little bit of
what we'll have that day, and wemay have surprises and
additional things the day ofokay, but we brought um our and
let me bring this over to you soyou can try okay I got off the
microphone, I hope no, no, youcan still hear me, and you can
still there you go, okay.
So in front of you is our veryfamous potato salad, you have
(14:03):
our delicious pão de queijo, thecheese bread that I mentioned
earlier.
There is also the beets salad,and from the grill, we have our
chicken wrapped in bacon and ourvery famous prime sirloin
picanha.
Karen Mac Nair (14:15):
So now you get to be.
I have a full plate of food infront of me, which is so
exciting.
This is bigger than a tasting,so I'm going to start with the
potato salad awesome um, yeah,we're very generous.
Jimena Sirri (14:29):
Uh, yes, big chunk of potatoes, I see.
Karen Mac Nair (14:32):
is that a green bean or is that a pea?
What's the green?
Uh, pea, okay, and I'm going totalk with my mouth full, sorry.
No, it's okay.
And a carrot.
Jimena Sirri (14:42):
Yes, so good Light Mm-hmm Mayo eggs.
Karen Mac Nair (14:46):
Mm-hmm Goodness.
Good, that is like goodness,mm-hmm, I don't know.
Potato salad too, it's beenwarm out for me.
Jimena Sirri (15:08):
When it warm out.
For me, when it's warm, potatosalad feels right.
Yeah, it feels like the right.
Karen Mac Nair (15:10):
Oh it's got egg in it too.
Jimena Sirri (15:11):
I'm gonna eat the egg.
I love eggs, all right.
Next is a beet salad.
Yes, I don't know all thedetails of that recipe, but I
love beets and I hope you enjoyit.
Karen Mac Nair (15:17):
Good little pickle vinegar.
I'm tasting something else andI don't know what it is, but you
said you didn't know, we'llhave to get the recipe from the
chef.
Okay, we'll have to come totaste and talk about what the
recipe is Now the puff ofgoodness, what is it?
Jimena Sirri (15:35):
Yeah, so it's called pangyikajo and that is
our traditional cheese bread.
So it's made with yucca flourcheese and other ingredients,
but it is, like I said, saidgluten-free and it's delicious.
Okay, it's it's one of thosewhere it comes out of the oven
and you shouldn't be walking bythe kitchen because you're gonna
wanna go.
Karen Mac Nair (15:56):
Yeah, how do you guys work there?
Jimena Sirri (15:57):
I would just be like excuse me, I know that's
why I try to stay away from theoven, because it's you know, it
comes out fresh constantly andit's so delicious and it has the
cheese flavor, but it's not toocheesy either.
It's not overpowering.
It's not overpowering.
Yeah, you still get the flavor.
You want to just continueeating those oh my goodness.
Karen Mac Nair (16:18):
Okay, karen, put it down, walk away.
I'm just kidding, not totallywalk away.
Okay, then next we're gonnahave the chicken, bacon-wrapped
chicken, that's correct.
Okay, I'm trying to cut thechicken.
Here we go Delicious, and allof this is served at your
restaurant.
Jimena Sirri (16:38):
That is correct.
Karen Mac Nair (16:39):
The tasting for taste include all the menu items
.
Jimena Sirri (16:42):
Exactly, there's nothing, yeah we haven't created
anything additional for taste.
We're just bringing what, justa small serving of what.
There are so many additional,there's so many more salads and
so many cuts from the grill thatit would be impossible to bring
you a taste of everything.
That's why you have to go toFogo this is only a sample.
But this gives you a little bitof an idea of what to expect
(17:04):
when you go to our restaurant.
Karen Mac Nair (17:06):
Yeah, as she was talking, I'm chewing the
chicken.
It's so tender and the bacon isflavorful but not overpowering.
It's awesome, it is really good.
Jimena Sirri (17:16):
And what a lot of people don't know too about Fogo
is that our gausha chefs.
They carve the meat, they dobasically the entire process.
John Villa (17:24):
They butcher the meat.
Jimena Sirri (17:26):
They do basically the entire process they butcher
the meat, they season it, theyskewer it, they grill it and
then they serve it for you.
So the gausha chefs that arecoming to your tables and
offering you the different meatselections they have prepared it
from scratch.
Karen Mac Nair (17:45):
Basically, to bring it over to your table.
Jimena Sirri (17:46):
The server is the same person that prepares it
exactly.
I didn't know that.
Yes, yes, oh wow, wow.
Karen Mac Nair (17:52):
How many servers do you?
Because it feels like whenyou're there and it's a busy
time, like they're everywhere.
Yeah what?
Jimena Sirri (17:58):
how many servers do you have?
You know, it depends on thelocation we all have different
numbers and also per shift.
So if it's a little bit of aslower day, we have a few less
on the location.
We all have different numbersand also per shift.
So if it's a little bit of aslower day, we have a few less
on the schedule, but there couldbe 20 or more chefs per
location to make sure that we'reable to cover all of the days
of the week and days of the year, right.
Karen Mac Nair (18:19):
So so this is this is my favorite, though.
Jimena Sirri (18:22):
The picanha, yeah, yeah.
Karen Mac Nair (18:24):
This is really good.
Jimena Sirri (18:25):
Everyone's favorite.
Karen Mac Nair (18:26):
Mm-hmm, wow, I wonder if you like your meat
cooked at a differenttemperature.
Is that where it's medium?
Yeah, where is there?
Jimena Sirri (18:36):
No, absolutely so if you have a different
preference in temperature youcan just connect with that.
Yeah, no problem, you canconnect with that chef and just
say, hey, I would like a littlemore well done or rare.
And then they come back andmake sure that you get it to
your liking and to yourtemperature, your preferred
temperature, wow.
Karen Mac Nair (18:53):
That is amazing.
I thought they just were theservers.
I didn't realize they alsoprepared.
Jimena Sirri (18:57):
Yeah, they do everything, and another thing
that I always like to shareabout FOGO is that every single
one of our team members actuallygets a complimentary meal every
day at the end of every shift,from managers to our dishwashers
.
So that's something that I'mvery proud of, that we get to
feed our teams on a daily basis,so they get to enjoy the food,
(19:20):
and we also, with that, preventwasting.
Yes, yeah, I love, love thatit's a, it's a really nice thing
, and that means I've beenenjoying fogo for the past 10
and a half years and I don't gettired of it it's so good and
there's so much variety that Ijust you know every day, it's
like a new, a new plate, a newmeal well and it goes.
Karen Mac Nair (19:39):
It ties back to the family, you know.
It ties back to the communitythat you're building within the
restaurant which which includesemployees, which is so great.
Jimena Sirri (19:46):
That's where it starts.
Karen Mac Nair (19:47):
Oh, my goodness, Is there anything we've missed?
The food is delicious and Ican't wait for you, your booth,
to see all that, the line.
I'm just going to say it thatway.
I can't wait to see the line atyour booth, but is there
anything else you want to share?
Jimena Sirri (20:12):
No, I mean, I think we've covered everything.
I just you know.
Thank you for the opportunityof being here today and for
having us a part of Taste.
We're super excited and we justwant to ask people to come to
Taste and then also come to Fogo.
We are waiting for you inPasadena and we're excited to
meet new people and you knowmore in the community of Arcadia
.
I love that.
Karen Mac Nair (20:24):
So everyone out there listening, whether you're
driving, walking at work, justat home make your reservations
for Fogo now and it'll be prepfor Taste of Arcadia.
You'll be all ready to knowwhat you want to taste while you
get there.
So thank you for being here.
Thank you so much, everyone,for listening.
This is the end of anotherepisode of Tasting Arcadia,
reminding you to get yourtickets at tasteofarcadia.
(20:46):
com.
We are at Santa Anita Park.
It is September 13th.
We have over 50 food and drinkvendors, so restaurants.
We're so excited to haveeveryone and show, dance, take
pictures and experience our SanGabriel Valley cuisine.
So go to tasteofarcadia.
com and John take us away.
John Villa (21:06):
Thank you, Karen, for another great episode.
You can hear us on YouTube,Apple Podcasts, Spotify, Amazon
Music and iHeart Radio.
Don't forget, join us onSeptember 13th at Santa Anita
Park for Taste of Arcadia.
You can get your tickets now attasteofarcadia.
com.
Thanks again for joining us forTasting Arcadia.
We'll see you at the Taste.
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