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Churrascos Restaurant Review: Owner Michael Cordúa is credited with bringing South American cuisine to Houston, and his menu --- like the colorful and polished décor --- reflects all of its flavors. Diners can start with fried plantains and garlicky chimichurri sauce before moving on to an elegant corn-smoked scallops appetizer, served with mushrooms and a huancaina sauce. We always begin with the angel wings, delightfully Frenched chicken wings with brown butter, habanero-papaya sauce and blue cheese dipping sauce. The signature entrée is the grilled churrasco steak, a marinated beef tenderloin that's so moist and tender you won't want for a steak knife. It comes in an eight-ounce size for moderate appetites and a 16-ounce version for hearty eaters. Besides meat, the kitchen turns out grilled salmon, lobster tails and a fine Latin pork tenderloin Milanesa with maple lime butter and candied pecans. There’s a full bar and an extensive wine list, and you’ll want to save room for the tres leches cake and coconut ice cream.