The slow-grilling Brazilian barbecue tradition known as rodizio hails from the southern part of the country. It’s a gaucho technique of cooking in the wide-open country after a long day of wrangling cattle. Wielding hefty skewers of meat from all manner of beast, one can say this is the way to enjoy the carnivorous side of things. The newly opened Chica inside The Venetian(venetian.com) showcases a menu crafted by celebrity chef Lorena Garcia, and it explores the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico and Argentina. For the main-event portion of the menu, executive chef Mike Minor presents Brazilian beef tenderloin, just one of many dishes that go with the lively musica Latina that plays in the background. Slow-roasted on a skewer to lock in the juices and flavors, this dish is a generous portion of succulent beef topped with a bright and zesty Brazilian pico. Served atop a soft bed of luscious red flint grits and blistered Padrón peppers, it adds extra spice to the Strip dining scene.