The Gaucho Brazilian Steakhouse is steeped in the tradition of South American cowboys, who have raised cattle in Brazil since the middle of the 16th century. In keeping with custom, waiters serve food churrasco-style, brandishing skewers of just-seared meat as they pass through the room, slicing portions directly onto diners' plates. Scents drift from the grilling lamb, filet mignon, pineapple. "We have one on every corner in Brazil. This is how we eat," owner Rebecca Segovia told the Urban Tulsa Weekly of churrascarias. At The Gaucho, diners pair thirteen different grilled meats with selections from the hot or cold bars, and the gentle percussion of Brazilian music rumbles in the background like rain on a rooftop or pennies pelted at a sleeping robot..