Rincon de Brazil

Very limited salad bar. Some of the meat were delicious, but some were greasy. If you have dietary preferences (not eating pork or chicken) you may very well leave the place by filling up with cherry tomatoes from the salad bar.
By the way, it’s NOT all you can eat at all! The guy bringing the meat around started skipping our table once he decided that we ate enough. He directly went to other tables even though only two of the tables were seated (one was us!).
They have only one kind of (Argentinian) wine which we ordered a bottle of, for $ 26.99. They didn’t bring a drink menu, or dessert menu.
Overall, it wasn’t a $ 70-​meal for two!

This place is a nice surprise to the RGV. The closest other Brazilian churrascarias are going to be up by San Antonio and Austin. I will admit, having visited other established and traditional churrascarias, Rincon de Brazil has some learning to do. Pretty much what Irina L. posted in her review. However, since they only charge $ 20 per person, much less than others I have seen, it is somewhat forgivable.
That aside I will relate my experience there. I have gone twice and both times left very full and satisfied. The place is not huge with a small salad bar located right in the center. The atmosphere is relaxing and they will accommodate large groups by joining up tables along the wall. The main waiter is very friendly and will happily invite you to sit where you please. Once you place your drink order you can go to the salad bar and partake in their small, but delightful assortment. I totally enjoyed the mushrooms with some kind of cream sauce and the potato salad. The waiters will start bringing around meats once your party is all at the table. The meats are all pretty good. I especially liked the turkey and pork chorizo and totally loved both the pork and beef ribs. I deeply regretted not having asked them to bring those two around for a 2^nd helping! I will not make that mistake again. I also really liked the mollejas (sweet breads). They make them nice and crispy and with a little lime juice are very tasty. Depending on the amount of people there, the service can get a little slow with the meats, so I would suggest you feel free to ask for 2^nd helpings of any meats that you already tried and liked, because it can be a while before they return again. If you also happen to find some of the bigger beef pieces to rare for your taste, you can ask them to cook it more and even though it might take a bit, they will bring it back out a little more well done. Since this place does not do the red and green coasters signifying that you would like more meats or that you are good, you will have to ask for more servings, or tell them you are ok when they stop by the table. I suppose the reason that they do not bother with the coasters is because it is a small establishment and the amount of meat serving is dictated by the current patrons there.
They are supposed to bring you pineapple in between servings to cleanse the palate, but they can forget that if you don’t remind them. It is very tasty roasted pineapple covered with cinnamon, When you are finally done with the meats and salad bar, make sure that you have them bring you bananas foster as the complimentary dessert. They serve it with some type of sweety crema. They also have a dessert carts with cakes that apparently brought from a bakery in Mexico. I think the cakes can be somewhat dry. They do have flan, but it is prepackaged and I didn’t expect much out of it, but I will admit that it is probably the tastiest, creamiest flan I have ever had! Very surprised.
A great newish little restaurant for the Valley and I do hope people go so that we can have this place around for a while. Maybe if we manage to keep it around long enough, this place can mature into the type of churrascarias that are up north and that would be an even better treat for South Texas.

The over all atmosphere was inviting. The food was delicious and a new experience for the valley. If there was something to add would be more explanation on the experience your about to have. Its not just a sit down, order and wait. People bring fresh cooked meats to your table. It truly is a experience. I got a quick run down but I believe it could have been explained a little more in detail including types of meat and cuts. The view in the kitchen is great and the salad bar was fresh. Over all great experience.

I went today to get my lunch and it was easy to get there, the service was good. The salad bar was very small but with good looks. About food was not bad, but I give them 5 out of 10 points.

This restaurant opened about a month ago, and recently acquired a liquor license. We decided to check out this new establishment, and headed out for dinner with colleagues on a Wednesday night. The place is located in a small strip mall, quite removed from busier and livelier shopping and restaurant malls, but relatively easy to get to from McAllen.
Call me spoiled [or experienced], but if you have been to an authentic churrascaria [not the over-​the-​top Fogo de Chao], you will agree that Ricon de Brazil is still a «toddler» and has some growing up to do.
Yes, they have the (quite limited) salad bar; yes they bring the grilled speared meats to your table; yes they have a variety of caipirinhas, and they even made me a crème de papaya cassis: but there are no «gauchos» proudly carrying the carnes to the diners; there are no mini hot cheese rolls in a bread basket or fried plantanes — both of which are a staple at any authentic Brazilian churrascaria. And where are the mandatory green /​red [bring me more meat /​no more meat for me] guest cards??? They are missing some finesse, that little «oomph» factor that may propel them to become a popular local dinner destination.
We ordered drinks [a classic lime caipirinha, along with the abacaxi [pineapple] version for me, and two Mexican beers for others], and started our meal with a hop to the salad bar: some tossed greens with cherry tomatoes, hearts of palm, steamed broccoli, pasta salad, crab and fruit salad, hot pasta, rice and (I believe) fejuada — you pick, as selections may change.
Then the meat parade began: we tried practically everything — the first serving of picanha was too tough and chewy; pork with parmesan was soft and juicy, but too heavy on the cheese; chicken chunks in bacon were soft and flavorful; filet mignon was quite stringy; sirloin in garlic needs less garlic — it completely overpowered any taste of meat; the second round of picanha was much better: you could taste the flavors, as opposed to focus on the chewy texture; but the ribs were the best — tender, fall-​of-​the-​bone, finger-​licking-​good [not to be confused with baby back ribs]. To cleanse your pallet, grilled pineapple, sprinkled with cinnamon, was served, as well. They made crème de papaya to order, but they need to refine the proportions: mine was too «ice-​creamy», so I covered it up with extra cassis.
Well, it’s new, so it has some ways to go and improve. But give it a try, decide for yourself. I will probably return in a few months, to see how they changed [hopefully, for the better].