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	<title>South American Archives | Phoenix New Times</title>
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	<description>The Leading Independent News Source in Phoenix, Arizona</description>
	<pubDate>Fri, 08 Mar 2019 10:16:09 +0000</pubDate>
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				<description>The Leading Independent News Source in Phoenix, Arizona</description>
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		<title>The Brazilian Bull</title>
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		<pubDate>Sat, 18 Apr 2015 17:36:31 -0700</pubDate>
						<description><![CDATA[The best example of Brazilian-style churrascaria in the Valley. Features a salada Brasileiro with some 20 items. These rotate, but cold items include shrimp, octopus, mussels, hearts of palm, and numerous different salads. Hot items might include cod, tilapia in wine sauce, or chicken stroganoff. Then there&#8217;s the rodizio itself, served by Fogo e Brasa&#8217;s [&#8230;]]]></description>
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		<title>The Capital Grille</title>
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		<pubDate>Fri, 17 Apr 2015 13:02:56 -0700</pubDate>
						<description><![CDATA[This ultra-luxe steakhouse features classic prime-grade meat, veal chops and fresh seafood, served in huge a la carte portions with huge traditional side dishes (the mashed potatoes and roasted mushrooms are magnificent). Come dressed for a power meal, and be prepared to leave quite a bit poorer, but happy.]]></description>
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		<title>Costa Vida Fresh Mexican Grill</title>
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		<pubDate>Sat, 18 Apr 2015 23:32:13 -0700</pubDate>
						<description><![CDATA[There are lots of homegrown options for Mexican food in Arizona, but we have to hand it to one Utah-based chain restaurant for serving fresh, healthy food: Costa Vida. There are three locations in Arizona: Mesa, Queen Creek, and the newest location in Goodyear, which has online ordering capability. Costa Vida serves standards like burritos, [&#8230;]]]></description>
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		<title>deseo</title>
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		<pubDate>Fri, 17 Apr 2015 13:02:59 -0700</pubDate>
						<description><![CDATA[Star chef Douglas Rodriguez has made an international name for himself with his Nuevo Latin American cuisine, and now he&#8217;s in our humble town. Everything is stunning here, such as ceviche with Spanish and Asian influences, arepas (griddled corn cakes) with caviar and quail egg, and plantain-crusted halibut with sliced banana, saut&#233;ed spinach, bacon and [&#8230;]]]></description>
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		<title>El Conquistador</title>
		<link>https://www.phoenixnewtimes.com/location/el-conquistador-6494021/</link>
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		<pubDate>Sun, 19 Apr 2015 15:31:42 -0700</pubDate>
						<description><![CDATA[Tuesdays are our favorite days at this bright and welcoming North Phoenix restaurant serving Jalisco-style Mexican fare. That&#8217;s when Maria and Mark Altmaier serve up their luscious chicken mole. Simmered for hours and with a list of ingredients that could fill a page or more, the Altmaier&#8217;s rich, thick, chocolate-tinged sauce can be had over [&#8230;]]]></description>
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		<title>El Farol</title>
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		<pubDate>Sat, 18 Apr 2015 23:55:37 -0700</pubDate>
						<description><![CDATA[There&#8217;s something uniquely appealing about Peruvian cooking, with its subtle spicing and its celebration of complex, tangy flavors. The menu at El Farol is compact, but you can still get a sense of the native cuisine from offerings such as cebiche de pescado (tilapia marinated in lime juice, cilantro, onion, and garlic) and saltado (beef [&#8230;]]]></description>
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		<title>Eliana&#8217;s</title>
		<link>https://www.phoenixnewtimes.com/location/elianas-6487519/</link>
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		<pubDate>Sat, 18 Apr 2015 23:35:15 -0700</pubDate>
						<description><![CDATA[Eliana&#8217;s Restaurant was one of the first Valley restaurants to introduce Phoenicians to the flavors of central American cooking, and this family-owned restaurant remains one of the best places to sample pupusas, yucca frita and other Salvadoran specialties on the east side. Try the pastel de carne, a half-moon turnover filled with slightly spicy pork, [&#8230;]]]></description>
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		<title>Fogo De Chao</title>
		<link>https://www.phoenixnewtimes.com/location/fogo-de-chao-6489193/</link>
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		<pubDate>Sun, 19 Apr 2015 01:07:14 -0700</pubDate>
						<description><![CDATA[Grilled meats are undoubtedly the main attraction at this upscale churrascaria, inspired by the gauchos (that is, cowboys) of southern Brazil. It&#8217;s the first Arizona location for the international chain, which was founded 30 years ago in Brazil. The all-you-can-eat price of dining here includes up to 15 different cuts of meat served tableside by [&#8230;]]]></description>
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		<title>Fuego Bistro</title>
		<link>https://www.phoenixnewtimes.com/location/fuego-bistro-6486651/</link>
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		<pubDate>Sat, 18 Apr 2015 23:26:25 -0700</pubDate>
						<description><![CDATA[Tucked away in the courtyard of Fountain Court, behind Apollo&#8217;s Lounge on Seventh Street, Fuego Bistro is one of the best-hidden spots in central Phoenix. It&#8217;s tiny, too (there are only seven tables inside and a handful out on the patio) so it helps to call ahead. Though some of the entrees are more &#8220;bistro&#8221; [&#8230;]]]></description>
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		<title>Galeto Brazilian Steakhouse</title>
		<link>https://www.phoenixnewtimes.com/location/galeto-brazilian-steakhouse-11236628/</link>
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		<pubDate>Fri, 08 Mar 2019 10:16:09 -0700</pubDate>
						<description><![CDATA[Welcome to Galeto Brazilian Steakhouse, an authentic Brazilian steakhouse where the flavors of Brazil come alive. Churrascaria (choo-rah-scah-ree-ah) is the name used to describe a restaurant that serves meat, mostly grilled, and Rodizio is a method of serving different cuts of meat that originated south of Brazil in the early 1800s. Gauchos roam the dining [&#8230;]]]></description>
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